Core objectives:
Control blood sugar fluctuations and prevent complications
Key nutrients:
Carbohydrates: Account for 45-60% of the total calories. Give priority to foods with a low glycemic index (GI), such as oats and brown rice, and avoid refined sugars.
Dietary fiber: 25-30g per day (such as konjac and okra), which can delay the absorption of sugar. High-quality
protein: 15-20% of the total calories (such as fish and soy products). When combined with kidney disease, adjust it to 0.8g per kilogram of body weight.
Chromium/magnesium: Supplement from whole grains and nuts to enhance insulin sensitivity.
Dietary strategies:
Meal portioning system: Distribute the three main meals according to a ratio of 3:4:3. For snacks, choose nuts (10g) or sugar-free yogurt.
Order of meals: Start with vegetables, then protein, and finally the staple food, which can reduce the peak value of postprandial blood sugar.
Low-GI diet: Whole grains account for half of the staple food (such as oats and brown rice), and the GI value is < 55.
Control sugar and limit fat: Use sugar substitutes (such as erythritol) instead of sucrose, and avoid fruit juices and candied fruits. Or the intake of free sugars should be less than 25g per day, and saturated fat should be less than 7% of the total calories (reduce the intake of red meat and palm oil).
Prohibitions and monitoring:
Avoid fruits with a high GI (such as litchi and durian), and choose apples and strawberries instead. Monitor glycated hemoglobin (HbA1c < 7%), and conduct fasting and postprandial blood sugar tests twice a week.
