Diets for diabetic patients should be based on cereals. The proportion of energy provided by cereals should be more than half of the total energy. In other words, the average adult should consume 250 grams to 400 grams of cereal per day. The exact amount of cereal a patient should eat each day should be determined under the guidance of a dietitian.

Diabetic patients should pay attention to three points in the consumption of cereals:

One is the coarse and fine mix, to eat more millet, sorghum, corn, buckwheat, oats, barley, red beans, mung beans, soybeans and other coarse grains, and increase the number of low processing precision of the rice and noodles as appropriate.

The second is the cereal and vegetable collocation, vegetables in the pectin soluble in water, and can form a very viscous material, this viscous material in the gastrointestinal tract can affect the absorption and utilization of glucose, cereal and vegetables together, can make the postprandial blood glucose will not rise suddenly, and the decline rate is also slow.

Thirdly, high and low collocation, eat more cereals with low glycemic index, eat cereals with high glycemic index together with cereals with low glycemic index, in order to reduce the postprandial blood glucose reaction caused by high glycemic index cereals.

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