The Dietary Approach For Patients With Diabetes Mellitus
Diabetes is easy to diagnose when overt symptoms are present and a random blood glucose measurement of 11 mmol/Lconfirms the diagnosis. In the absence of clear symptoms, diabetes can be diagnosed by any of three measures of glucose metabolism: the oral glucose tolerance test (OGTT), fasting plasma glucose and hemoglobin A1c (HbA1c ). Unfortunately there is limited overlap between these measures, especially in the ‘grey zone’ between diabetes and normality.
Diabetes is a disease that is plaguing the majority of the population of the modern world. Because of changes in lifestyle and eating habits, people of the modern generations are becoming increasingly more prone to developing this disease than ever before.
But the most worrying part about it is not the fact that more and more people are developing it, but the fact that people are unaware about how exactly they should be going about managing it once they have been diagnosed with it. Because this is what makes them much more prone to developing complications such as diabetic retinopathy which can be diagnosed using a Heine mini 3000 . But in the ideal world once a patient has been diagnosed you want them not to develop these complications. This is why, the best time to educate the patient is soon after diagnosis. Organized education programs involve should include everyone who is involved with healthcare, such as the nurses, dieticians and podiatrists, and should include ongoing support and updates wherever possible.
The diet for people with diabetes is no different from that considered healthy for everyone. To achieve this, food for people with diabetes should be low in sugar although not sugar-free, high in starchy carbohydrate especially foods with a low glycemic index, that is slower absorption, high in fiber and low in fat especially saturated fat. The overweight or obese should be encouraged to lose weight by a combination of changes in food intake and physical activity so that they can reduce the risk of developing complications later on and the use of Omron medical equipment. The glucose peak seen in the blood after eating pasta is much flatter than that seen after eating the same amount of carbohydrate as white potato. Pasta has a lower ‘glycemic index’. Foods with a low glycemic index prevent rapid swings in circulating glucose, and are thus preferred to those with a higher glycemic index. Advice from dieticians is more likely to affect medium-term outcome than advice from doctors. People taking insulin or oral agents have traditionally been advised to eat roughly the same amount of food (particularly carbohydrate) at roughly the same time each day, so that treatment can be balanced against food intake and exercise. Knowledgeable and motivated patients with type 1 diabetes, who have feedback from regular blood glucose monitoring, can vary the amount of carbohydrate consumed, or mealtimes, by learning to adjust their exercise pattern and treatment. This is the basis of the Dose Adjustment for Normal Eating (DAFNE) regimen.