Good Carbohydrates in a Pre Diabetic Diet - Advertising

Being that one of the most common extrarenal diseases affecting the kidney is diabetes mellitus, diabetic renal diet has become a topic of interest nowadays.Diabetic nephropathy, a progressive process, commonly leads to renal failure. About 30% of clients with end- stage renal disease have diabetes mellitus.Researchers estimate that 25% to 50% of clients with insulin- dependent diabetes mellitus or type 1 diabetes have end stage renal disease within 10 to 20 years of beginning insulin therapy.Renal disease can also occur in the non- insulin- dependent diabetic client. The incidence of proteinuria (protein in urine) is about 25% after the 20 years of diabetes.This diabetic renal diet is a nutritional therapy to emphasize the need for a team approach to enhance the ability of each patient with diabetes to achieve good metabolic control. In this way, by controlling diabetes mellitus, we can manage the progressive worsening condition to our kidneys thereby preventing end stage renal disease.The kidney metabolizes 30% to 40% of insulin, and as renal function decline the degradation of insulin also decreases, resulting in a lower insulin requirement. Renal failure may be initially identified when the client is evaluated for recurrent insulin reactions.Researchers hope that exacerbation of renal disease can be slowed by the following:- Carefully controlling hypertension.- Adjusting insulin therapy and carefully monitoring blood glucose to maintain normal sugar level.- Restricting dietary protein.Regardless of diabetic control, however, renal failure inevitably develops within 5 to 10 years after the appearance of significant proteinuria.These are some recommended dietary modification for patients with diabetes mellitus:- Total calories- sufficient to maintain/achieve reasonable weight in adults, or meet increased needs of children, adolescents, pregnant and lactating women and individuals recovering from catabolic illness.- Caloric distribution of 5 0- 70% of carbohydrates, 20- 30% of proteins and 20- 30% of fat.- Cholesterol limit to 300 mg/day or less.- Carbohydrates and sweetness- Sodium limit to about 300mg/day, less for people with hypertension if renal complications.- Alcohol- moderate amounts may be allowed, contingent on good metabolic control.- Vitamin and mineral supplement- not necessary but may be given to individuals on reduced calorie diets (1200kcal/day or less)There is no one diabetic diet that will suit the individual and the special need of a person with diabetes. The diet for an individual with diabetes can only be defined as a "dietary prescription based on nutrition assessment and treatment goals". However, the diabetic renal diet can serve as a guideline on how to manage and control diabetes mellitus thus prolonging renal disease.A proper diet for a diabetic patient is one that is low in fat and simple sugars, and high in fibre and complex carbohydrates, so that it helps balance the blood sugar and control weight. The goal of a diabetes nutrition plan is to provide a mixture of fats, carbohydrates, and proteins at each meal at an appropriate calorie level to provide both essential nutrients as well as create a smooth release of glucose into the blood.Choose a diet so that the approximate calories from the various components of the food is as follows:Proteins - 20 percentFats - 20 percentCarbohydrates - 60 percent* Diabetics should fill up on leafy vegetables, bitter gourd (karela), papaya, oranges, lentils, legumes with strings and skin intact, whole grain cereals, pulses, sprouted moong, and 10 to 20 grams of guar ki phali (from cluster beans).* Eat apples and other fruits which are high in pectin. One can go for a midmorning and afternoon snack of fruit such as apple to keep blood sugar stable.* Get protein mostly from vegetable sources, such as grains and legumes. Fish and low-fat dairy products (buttermilk, low fat yoghurt, skimmed milk) are also acceptable source s of protein. Try and avoid fatty meat.* Eat more carbohydrates.* Do not take large doses of vitamins B1 (thiamine), B3 and C, as excessive amounts may inactivate the insulin. These vitamins should, however, be taken in normal amounts.

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