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:: Food for Patients ::
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Diabetes
A common enemy of humans, which is as much due to today's sedentary habits and culture, as it is a hereditary phenomenon, diabetes, requires strict and stringent rules for one own lifestyle and eating habits.
Diet plays an important role in the treatment of diabetes. The diet may be used alone or in combination with insulin injections or oral hypoglycaemic drugs.
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The diet plan of an individual is based on height, weight, age, sex, physical activity and nature of diabetes. One should consider the following points while planning a diabetic diet:
- Determining energy requirements
- Determining the type of carbohydrates, fibre and food preparations
- Presence of any other complication such as high blood pressure, high cholesterol levels etc.
In case of insulin dependent diabetes mellitus, the energy intake is based on needs for normal growth and development, physical activity and maintenance of desirable body weight.
In case of non insulin dependant diabetes mellitus, the majority of patients are overweight or obese. Therefore, calorie restriction is required to achieve a desired weight.
Type of carbohydrate and amount of fibre : More of carbohydrate must be given as complex starches rather than simple sugars as they breakdown more slowly to release glucose in blood. The presence of fibre in complex carbohydrate like grains, vegetables and other starches slows the glucose absorption. One should emphasise more on the high fibre foods instead of high fibre supplements available in the market.
To remember
- It is important to control the amount and time of food intake.
- Meals should not be missed.
- Consider the likes and dislikes of the patient.
- Try to substitute the craving for sweet by taking some fruit.
Foods to be avoided
Glucose, sugar, honey, all sweets, chocolates and candies.
Foods to be restricted
Potatoes, yam, arbi, sweet potatoes, mangoes, grapes, bananas, alcoholic beverages, fried foods, paranthas, poories, pakoras, mathris, deep fried foods, dry fruits, salad oils, cakes and pastries.
Foods to be used freely
Green leafy vegetables, tomatoes, cucumber. radish, soups, buttermilk, tea and coffee without sugar.
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High Blood Pressure
Throughout the world a reduction in salt intake is recommended for people who have high blood pressure. Low salt intake is also recommended in many types of kidney diseases and sometimes for pregnant women who have edema (toxemia). High blood pressure increases the risk of stroke and heart attack.
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Studies over the years have shown that people have adapted and can remain healthy on sodium intakes of 200 mg. or even less. But with the advent of fast foods, convenience foods and processed foods, there has been an increasing trend in the salt consumption of people. The average consumption of sodium today amounts to about 8-15 gm. of salt (sodium chloride).
Apart from restricting the salt intake, the dietary potassium intake should also be increased as this will help in regulating blood pressure. Potassium is present mainly in fruits and vegetables. Including more fruits and vegetables helps to reduce the sodium intake and at the same time decreases the amount of saturated fat in the diet as well increases the fibre content.
Some tips to reduce Sodium intake:
- Do not use common salt while cooking and also at the table. Use salt substitutes such as Lo-salt or K-salt
- Use onions, garlic, chillies, herbs etc to make food tasty
- Use fresh herbs such as coriander leaves, curry leaves, mint etc to add flavor to a salt free dish
- Avoid use of curry powders, flavor enhancers like monosodium glutamate and processed sauces, chutneys, pickles, preserved foods containing salt, papads, cheese, salted butter
- Do not use soda while cooking. Limit your intake of baked foods e.g. biscuits, cakes, doughnuts, nankhatai
- Avoid organ meats like liver, kidney, brain etc.
- Avoid processed foods, canned foods, salted nuts etc.
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