The diet recommended for people who suffer from diabetes mellitus is one that is high in dietary fibre, especially soluble fibre, but low in fat (especially saturated fat) and sugar. Patients may be encouraged to reduce their intake of carbohydrates that have a high glycemic index. However, in cases of hypoglycemia, they are advised to have food or drink that can raise blood glucose quickly, followed by a long-acting carbohydrate (such as rye bread) to prevent risk of further hypoglycaemia. For the disease characterized by excretion of large amounts of severely diluted urine, see diabetes insipidus. ... Dietary fibers are long-chain carbohydrates (polysaccharides) that are indigestible by the human digestive tract. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... Magnification of typical sugar In non-scientific use, the term sugar means sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... Carbohydrates are molecules that contain oxygen, hydrogen, and carbon atoms. ... Glycemic index (also glycaemic index, GI) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels. ... Hypoglycemia is a medical term referring to a pathologic state produced by a lower than normal amount of sugar (glucose) in the blood. ... In medicine, blood sugar is glucose in the blood. ... Rye bread is bread made with rye flour. ...

Recently, Diabetes UK have warned against purchase of products that are specially made for people with diabetes, on the grounds that: Diabetes UK is a British medical research charity dedicated to the curing of the chronic condition diabetes. ...

1. They may be expensive,
2. They may contain high levels of fat and
3. They may confer no special benefits to people who suffer from diabetes.

Fructosamine, also known as Glycated Serum Protein (GSP) or Glycated Albumin, is used primarily to identify the plasma glucose concentration over time and so assess diabetic control . ... A glucose tolerance test in medical practice is the administration of glucose to determine how quickly it is cleared from the blood. ... Glycosylated (or glycated) hemoglobin (hemoglobin A1c, Hb1c , HbA1c or HgA1c) is a form of hemoglobin used primarily to identify the plasma glucose concentration over time. ...

Early history of diabetic diet

Frederick Allen, in the days before insulin was discovered, recommended that people with diabetes ate only a low-calorie diet to prevent ketoacidosis from killing them. This was an approach which did not actually cure diabetes, it merely extended life by a limited period. The first use of insulin by Frederick Banting in 1922 changed all that, and at last allowed patients more flexibility in their eating. Frederick Lewis Allen (July 5, 1890 – February 13, 1954) was the editor of Harpers Magazine and also notable as an American historian of the first half of the twentieth century. ... It has been suggested that Oral insulin be merged into this article or section. ... A calorie is a unit of measurement for energy. ... Ketoacidosis is a type of metabolic acidosis which is caused by high concentrations of keto acids, formed by the deamination of amino acids. ... Sir Frederick Banting (1891-1941) Sir Frederick Grant Banting, KBE , MC , MD , FRSC (November 14, 1891 – February 21, 1941) was a Canadian medical scientist, doctor and Nobel laureate noted as one of the co-discovers of insulin. ... 1922 (MCMXXII) was a common year starting on Sunday (see link for calendar). ...

Exchange scheme

In the 1950s, the American Diabetes Association, in conjunction with the U.S. Public Health Service, brought forth the "exchange scheme". This was a scheme that allowed people to swap foods of similar nutritional value (e.g. carbohydrate) for another, so, for example, if wishing to have more than normal carbohydrates for pudding, one could cut back on potatoes in one's first course. The exchange scheme was revised in 1976, 1986 and 1995 (Chalmers & Peterson, 1999, p85). However, not all diabetes dietitians today recommend the exchange scheme. Instead, they are likely to recommend the same healthy diet that is recommended for every one, that is, one that is high in fibre, involves eating a good range of fruit and vegetables (ideally, five portions a day) and one that is low in both sugar and fat, especially saturated fat. The American Diabetes Association, or the ADA, is an American health organization providing diabetes research, information and advocacy. ... Template:Higher standard // History of the United States Public Health Service The United States Public Health Service (PHS) was founded first by President John Adams in 1798 as a loose network of hospitals to support the health of American seamen. ... Dietitians are experts in food and nutrition. ...

Timing of meals

For people with diabetes, healthy eating is not simply a matter of "what one eats", but also when one eats. The question of how long before a meal one should inject insulin is one that is asked in Sonsken, Fox and Judd (1998). The answer is that it depends upon the type of insulin one takes and whether it is long, medium or quick-acting insulin. If patients check their blood glucose at bedtime and find that it is low, it is advisable that they take some long-acting carbohydrate before retiring to bed to prevent night-time hypoglycemia. Hypoglycemia is a medical term referring to a pathologic state produced by a lower than normal amount of sugar (glucose) in the blood. ...

See also

• List of diets

Well-known nutritional diets: Abs Diet Arnot Diet Atkins diet Ayurvedic Diet Best Bet Diet Blood Type diet Body for Life Breatharian diet Buddhist diet Cabbage soup diet Calorie restriction diet The Cambridge Diet Candida control diet Change One - Readers Digest Dr. Hay diet Duke University Diet. ...

References

• Bowling, S. (1995). Everyday Diabetic Cookbook. Grub Street. ISBN 1-89867-25-6. - Published in conjunction with the British Diabetic Association.
• Chalmers, K. & Peterson, A. (1999). Sixteen Myths of a Diabetic Diet. American Diabetes Association. ISBN 1580400310.
• British Diabetic Association. Festive Foods and Easy Entertaining. British Diabetic Association. ISBN 1-899288-70-8.
• Govindi, A. & Myers, J. (1995). Recipes for Health: Diabetes. Low fat, low sugar, carbohydrate counted recipes for the management of diabetes.. London: Thorsons/Harper Collins. ISBN 0-7225-3139-7.
• (1998) Diabetes at Your Fingertips, Fourth Edition, London: Class Publishing. ISBN 1-872362-79-6.
• Joint statement on ‘diabetic foods’ from the Food Standards Agency and Diabetes UK

External links

• Diabetic Gourmet Magazine
• Diabetes Mellitus Information and Treatment Guide