Type 2 Diabetes and Diet

Diabetes mellitus is one of the most common chronic diseases in modern society. It is among no communicable diseases (NCDs), which have a long duration, slow progression and are not transmitted from person to person. 

The overall burden of diabetes is estimated at 10 percent of the total population over 25 years. There are several types of diabetes, but the most common type that contributes mainly to this great burden is type 2 diabetes.

What is type 2 diabetes?

Our cells need glucose to produce energy, and insulin is a hormone produced by the pancreas, which allows glucose to enter cells (muscle and fat cells require mostly insulin). In contrast to type 1 diabetes, where the problem is insufficient insulin production in the pancreas, in type 2 diabetes, cells do not react well to insulin, which is called insulin resistance. This results in an accumulation of glucose in the blood (hyperglycemia) while the cells are hungry for glucose.
 
A genetic susceptibility to type 2 diabetes is well established, since people with close relatives with the condition are also at a higher risk of developing it themselves. However, it has been found that proper nutrition can not only prevent development, but also improve symptoms and prognosis in those affect.

Medical Nutrition Therapy for Diabetes

Medical nutrition therapy encompasses diet plans and nutritional recommendations for people with current illness, in this case type 2 diabetes. So far, there have been attempts to make a universal diet plan for people with diabetes. Health care providers are no longer recommending a specific diabetic diet, and new approaches are emerging. Old diets focused exclusively on blood glucose levels, but it is now recognized that the goal of lipid metabolism is equally important.
 
The American Diabetes Association (ADA) suggests that carbohydrates and monounsaturated fats should cover 60 to 70 percent of your daily calorie intake. Sugar and sweets are allowed, but should not exceed 10 percent of a person's daily caloric intake. Saturated fats should also be limited to 10 percent, and even less for people with LDL (bad cholesterol). Polyunsaturated fat should constitute about 10 percent of your daily caloric intake. The recommended protein intake is 15 to 20 percent of the daily caloric intake and the salt should not exceed six grams per day.

Vitamins and Supplements

Diabetics should maintain optimal levels of vitamins and minerals, taking special care in consuming foods that contain vitamins with antioxidant activity (vitamin C, vitamin E, carotenoids, etc.). Getting most of your vitamins from vegetables and fruits is optimal, and you should only use supplements in special situations (when recommended by your health care provider). Eat foods rich in fiber and use sweeteners to replace sugar, but only non-nutritive products (saccharin, aspartame, sucralose, etc.). Nutritious sweeteners such as xylitol, mannitol and sorbitol are not recommended.
 

Alcohol

Contrary to popular belief, there is no scientific evidence that alcohol is harmful to patients with diabetes. Excessive alcohol intake, however, can cause problems such as hypoglycemia (low blood glucose), but this can be prevented by consuming food along with alcohol.

 
In summary, patients with type 2 diabetes should practice the general principles of a healthy lifestyle, including adequate nutrition, moderate physical activity, and adherence to prescribed treatments. In this way, complications can be prevented and the progression of the disease can be slowed down.