Dietary principles of diabetics Modern medicine has proved that after normal people eat, with the increase of blood sugar, insulin secretion also increases, so that blood sugar drops and remains within the normal range, so diabetes will not occur. However, due to the decline of islet function, insulin secretion in diabetic patients is absolutely or relatively insufficient, and insulin cannot increase with the increase of blood sugar after eating, which can not effectively reduce blood sugar, so blood sugar exceeds the normal range. At this time, if you eat like a normal person, do not control your diet, or even overeat, your blood sugar will rise too high, which will adversely affect the islet tissue that is already under-secreted, making the islet function lower and insulin secretion lower, thus further aggravating the condition. Therefore, diabetics should control their diet reasonably. Dietotherapy is the basis of treating all kinds of sugar laziness, and it is also one of the most fundamental treatments for diabetes. No matter what type of diabetes is, the severity of the disease or whether there are complications, whether it is treated with insulin or oral hypoglycemic drugs, it is necessary to strictly carry out and adhere to diet control for a long time. For obese patients with type 2 diabetes or elderly mild cases, diet therapy can be used as the main treatment method, and proper oral hypoglycemic drugs can achieve the purpose of effectively controlling the disease. For type I diabetes and severe cases, it is necessary to actively control diet on the basis of insulin and other drugs in order to effectively control blood sugar and prevent the disease from getting worse. Therefore, diet therapy is the basic treatment of diabetes, which must be strictly observed. 1. The purpose of dietotherapy (1) is to reduce the burden of islets, make blood sugar and blood lipids reach or approach normal values, and prevent or delay the occurrence and development of cardiovascular complications. (2) Keep healthy so that adults can engage in various normal activities and children can grow and develop normally. (3) maintain a normal weight. Reducing the energy intake of obese people can improve the sensitivity of receptors to insulin. Thin people can increase their resistance to infection by gaining weight. 2. Main points of dietotherapy application (1) Dietotherapy is the basic therapy for diabetes, the premise of all treatment methods, and it is suitable for all types of diabetic patients. Mild cases can achieve good results mainly through diet therapy, and moderate and severe patients must also apply physiotherapy and drug therapy reasonably on the basis of diet therapy. Only by controlling diet, oral hypoglycemic drugs or islets can play a good role. Otherwise, it is difficult to achieve good results in clinic by blindly relying on so-called new drugs and drugs and ignoring diet therapy. (2) Dietotherapy should be flexibly adjusted and mastered according to the condition. Thin patients can relax appropriately to ensure the total calories. Obese patients must strictly control their diet and focus on a low-calorie fat diet to lose weight. For patients treated with insulin, we should pay attention to adding meals at 9 ~ 10, 3 ~ 4 pm or before going to bed as appropriate to prevent hypoglycemia. When manual labor or activities are long, attention should also be paid to appropriately increasing staple food or dinner. (3) Dietotherapy should be scientific and reasonable, neither too much nor too little. Just don't be arbitrary, too strict, and dare not eat any carbohydrates. On the contrary, it will aggravate your condition and even cause ketosis. We should strictly calculate according to our own conditions, weight, height, etc., and arrange our diet scientifically and reasonably under the premise of controlling the total calories, so as to meet the minimum needs of the human body and control the total calories. (4) Arrange staple food and non-staple food scientifically, and don't just pay attention to staple food and despise non-staple food. Although staple food is the main source of blood sugar and should be controlled, some protein and fat in non-staple food can also become blood sugar and become the source of blood sugar. In metabolism, 58% of protein and 10% of fat become glucose. Eating too much of this kind of non-staple food will also make people fat, which is not good for their illness. Therefore, in addition to reasonable control of staple food, non-staple food should also be reasonably matched, otherwise the expected effect will not be achieved. (5) Choosing foods suitable for diabetics is also very important to control diabetes. Pay attention to the following two points: ① The foods that are not suitable for eating are: Ⅰ. Foods that can easily raise blood sugar rapidly: white sugar, brown sugar, rock sugar, glucose, maltose, honey, chocolate, toffee, fruit candy, candied fruit, canned fruit, soft drinks, fruit juice, sweet drinks, jam, ice cream, sweet biscuits, cakes, sweet bread and sweets made of sugar. Ii. Foods that are easy to raise blood lipids: butter, sheep oil, lard, butter, cream and fat. For foods rich in cholesterol, special attention should be paid to using them less or not to prevent the occurrence of atherosclerotic heart disease. Iii. it is not advisable to drink alcohol. Because the alcohol contained in the wine contains no other nutrients, it only provides heat energy, and each gram of alcohol produces about 7 kilocalories (294 joules), which is harmful to the liver and easy to cause the increase of serum triglycerides. A few patients who take sulfonylurea hypoglycemic drugs are prone to palpitation, shortness of breath and blushing after drinking. Note that insulin patients who drink alcohol on an empty stomach are prone to hypoglycemia. For the safety of patients, it is best not to drink alcohol. 2 Suitable foods: mainly foods that can delay the increase of blood sugar and blood lipid. Ⅰ. Soybean and its products: These foods are rich in protein, inorganic salts and vitamins. There are more unsaturated fatty acids in soybean oil, which can reduce blood cholesterol and triglycerides, and the sitosterol contained in them also has lipid-lowering effect. Ⅱ. Coarse miscellaneous sugar: such as naked oats powder, buckwheat powder, hot cereal, corn flour, etc. contain various trace elements, vitamin B and dietary fiber. Experiments show that they can delay the rise of blood sugar. Corn flour, soybean flour and white flour can be made into steamed bread, pancakes and noodles in a ratio of 2: 2: 1. If you stop using it for a long time, it will not only help reduce blood sugar and fat, but also reduce hunger. (6) People with diabetes should eat less or not eat fruit. Because fruit contains more carbohydrates, mainly glucose, sucrose and starch. Rapid digestion and absorption after eating will lead to a rapid increase in blood sugar, which is not good for diabetic patients. Therefore, diabetic patients generally should not eat more fruits. But because fruit contains more pectin, pectin can delay the absorption of glucose, so you can eat less fruit when your condition is stable. Choose the principle of low sugar when eating fruit. At the same time, according to its sugar content, calculate its heat energy. Convert it into staple food, reduce or deduct the amount of staple food, and keep the total calories unchanged. Fruit should not be eaten at every meal, and it is generally considered that it is more appropriate to eat a small amount between meals (when blood sugar drops). There is a nutrient composition table, which should be selected according to the condition. (7) Diabetic patients should also limit the cholesterol content in their diet. When the condition of diabetic patients is not well controlled, it is easy to increase serum cholesterol, which will lead to diabetic vascular complications and disease-free coronary heart disease. Therefore, it is necessary to limit the intake of cholesterol in the diet of diabetic patients, and it is generally advocated that the limit of cholesterol is below 300 mg per day. Therefore, fat meat and animal viscera, such as heart, liver, kidney and brain, should not be used or used sparingly in clinic, because these foods are rich in cholesterol. And eat more lean meat, fish and shrimp, which are high-protein and low-fat foods. Strict diet control is the prerequisite and the most important part of treating diabetes. Doctors found in clinical practice that patients often can't play their due role because of poor diet control. The principles of diet control are as follows: 1. Break the misconception that you can eat more if you eat more hypoglycemic drugs. 2. Eat less and eat more. It not only ensures the supply of calories and nutrients, but also avoids the peak of postprandial blood sugar. 3. Carbohydrate foods should be eaten according to regulations, neither less nor more, and should be balanced (carbohydrates refer to sugar in food, vegetables, milk, fruits, bean products and hard fruits). There is no difference between eating dessert and salty dessert, both of which will lead to higher blood sugar. The amount of "diabetic food" should be equal to that of ordinary food. "Diabetic food" refers to foods with high dietary fiber, such as buckwheat and oats. Although these foods take a long time to digest and absorb, they will eventually become glucose. 6. The so-called "sugar-free food" is essentially a food without sucrose. Some foods use sweeteners instead of sucrose, but you still can't eat them casually. 7. Vegetables with starch as the main component should be included in the staple food. These vegetables include potato, sweet potato, lotus root, yam, water chestnut, taro, lily, water chestnut, arrowhead and so on. 8. Beans other than soybeans, such as red beans, mung beans, broad beans, kidney beans and peas, are mainly composed of starch, so they should also be counted as staple foods. 9. Eat non-staple food in moderation. 10. Hard fruits such as peanuts, melon seeds, walnuts, almonds and pine nuts cannot be used to satisfy hunger. 1 1. Eat more foods containing dietary fiber. 12. Eat less salt. 13. Eat less foods containing cholesterol. 14. About eating fruit. Patients with better blood sugar control can eat fruits with lower sugar content, such as apples, pears, oranges, oranges and strawberries, but the amount should not be too much. The time to eat fruit should be when blood sugar is low between meals. If you eat fruit in the future, it is equivalent to adding meals, and your blood sugar will rise immediately. In addition, after eating watermelon, sugar is absorbed quickly, so try not to eat it. Banana has a high starch content and should be counted as a staple food. 15. Sweeteners will not be converted into glucose and will not affect the change of blood sugar, so they cannot be used as self-help food for hypoglycemia. 16. Diabetic patients should never limit their drinking of traditional Chinese medicines: Lycium barbarum, Radix Rehmanniae Preparata, Yam, Semen Cuscutae, Mume, etc. They are not only commonly used drugs to treat diabetes, but also commonly used foods. Such as yam porridge, rehmannia porridge and wolfberry porridge, can also be made into drinks, all of which can be used for adjuvant treatment of diabetes. Traditional medicine believes that diabetes is caused by eating more sweets and fruits, and diabetics can't eat fruits. However, modern medicine, after initially clarifying the cause of diabetes and taking various measures to control diabetes, thinks that patients are allowed to eat fruits when blood sugar is basically controlled. If the disease is well controlled, you can eat fruits with sugar content below 12%, but the daily consumption should be controlled within 100g. For patients who have no appetite due to serious infection, they can also choose appropriate fruits to replace some staple foods, such as oranges and apples. However, while eating fruit, it is advisable to reduce the amount of staple food. Patients with unstable condition and uncontrolled blood sugar should abstain from eating fruits and vegetables. Fresh fruit is rich in vitamins and minerals, which is indispensable for maintaining life. They play an important role in maintaining normal physiological functions, regulating osmotic pressure and pH value of body fluids, and are also components of many enzymes and biological activities in the body. Some people think that magnesium can improve the insulin responsiveness of type 2 diabetic patients with low insulin resistance. Eating fruit in moderation is beneficial to the treatment of diabetes. Cherry, Myrica rubra, pineapple and peach with low sugar content can be decomposed into gelatinous substances by bacteria in the intestine after eating, which can absorb water in the intestine, delay the emptying time of food in the intestine and slow down the absorption rate of glucose in the intestine, thus reducing the postprandial blood sugar level of patients. The sugar content of low-sugar melons and fruits is 2% in cucumber, pumpkin and tomato, 4%-5% in watermelon and cantaloupe, and 12% in grape, cherry, pear, lemon, orange, peach, plum, pomegranate, orange, loquat, grapefruit, bayberry, apple and pineapple. Banana, longan, litchi and persimmon contain sugar 14%- 16%, sugar cane contains sugar 20-30%, and candied dates and raisins contain sugar 70-80%. People with diabetes should try to eat fruits and vegetables with low sugar content, not fruits and vegetables with medium sugar content, but should avoid persimmons, sugar cane, candied dates and raisins with high sugar content. Juice and canned fruit are high in sugar, so it is best not to eat them. It is more appropriate to eat fruit after meals or between meals. The foods below 100g 10g are: dark plum, watermelon, melon, coconut milk, orange, lemon, grape, peach, plum, apricot, loquat, pineapple, strawberry, sugarcane, coconut, cherry, olive and so on. , available for diabetics to choose from. Fruits with sugar content of 1 1-20g include bananas, pomegranates, grapefruit, oranges, apples, pears, lychees and mangoes. So choose carefully. There are dates and red fruits over 20g, especially dried dates, candied dates, dried persimmons, raisins, dried apricots and longan. It is forbidden to eat because of its high sugar content. Many vegetables can be eaten as fruits, such as tomatoes, cucumbers and melons. Every 100 grams of food contains less than 5 grams of sugar and is rich in vitamins. Can completely replace fruits, is suitable for diabetics and can be popularized. In addition, the amount of food should be matched, not the same. Watermelon contains 4% sugar, pear contains 12% sugar and banana contains 20% sugar. Watermelon contains less sugar, but if you eat 500 grams, it is equivalent to banana 100 grams and pear 170 grams, so you should not eat more. You should also pay attention to the way you eat fruit. Don't eat immediately after meals, but eat between meals or before going to bed. It is best to try to eat, that is, to measure urine sugar 2 hours after meals. If urine sugar increases, it needs to be reduced; If urine sugar is still high after fruit reduction, the amount of staple food should be reduced appropriately. The sugar content of fruit (grams of sugar per100g of fruit) is about 2%. Fruits and vegetables with high sugar content are: cucumber 1.5%, pomegranate 1.68%, tomato 2. 1% and so on. The fruits with sugar content of 4%-8% are: watermelon 4.2%, strawberry 5.9%, melon 6.2%, cherry 7.9% and so on. The fruits with sugar content of 8%- 13% are: lemon 8.5%, fresh grape 8.2%, plum 8.8%, pear 9.0%, pineapple 9.3%, peach 10.7%, fresh persimmon 10.8% and Xinger/kloc. The fruits with sugar content of about 20% are: banana 19.5%, fresh hawthorn 22. 1%, begonia 22.4%, fresh jujube 23.2% and so on. 1. Choose fruits with low sugar content but dietary fiber, such as strawberries, cherries and watermelons. 2. Choose fruits rich in pectin, such as pineapple, bayberry and cherry. 3. Try to eat less or not to eat fruits with high sugar content, so as not to cause blood sugar to rise and increase the burden on islet cells. 4. Choose fresh fruit instead of canned fruit with high sugar content. 5. Try to drink less or not to drink fruit juice, because there is little dietary fiber in fruit juice, while the sugar content of vegetables and fruits ranks high. The sugar content of fruits and vegetables is listed as follows: 1%: pumpkin, laver and lettuce 2%: Chinese cabbage, rape, spinach, celery, leek, garlic, nest bamboo shoots, cucumber tomatoes, zucchini, wax gourd, melon fennel and rolled cabbage. 3%: Chinese cabbage, leek, fresh xuelihong, eggplant, carrot, cantaloupe, egg, fresh mushroom, pea seedling and pickled cabbage, 4%: Chinese cabbage, leek, mung bean sprouts, beans, watermelon, melon, cauliflower flat pod, water bamboo, rape water spinach and stinky tofu. 5%: loofah, shallot, cauliflower, green pepper, green garlic, green plum tofu and leek flower. 6%: white radish, green radish, green onion, leek moss, winter bamboo shoots, grass plum peach, loquat bean curd and dried bean sprouts 7%: Toona sinensis, coriander, edamame, yellow peach and yellow carrot. 8%: ginger, onion, red carrot, cherry and lemon 9%: orange, pineapple, plum, lotus root, garlic sprout 10%: grape, apricot1%:persimmon, fructus amomi 12%: pear. Apple 14%: litchi yam 15%: apple 16%: potato 17%: pomegranate 20%: banana, lotus root 22%: red fruit 85%: vermicelli.