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Liu-Shan
NEW
CONCEPTS OF DIETARY
TREATMENT
FOR
DIABETES
Diet
treatment constitutes the ba-
sis
for management
of
diabetes regard-
less
of
the
types
of
the
disease, the
presence of complications and the use
of
medications.
The principle points to
bear in mind in designing diabeties
for
diets
are:
1)
the
basic
nutritional require-
ments of
a
patient with diabetes, which
are
lhe same
as
those
of a
non-diabetic
patient, should be maintained; and
2)
the diet should
be
varied and palatable
but
must
be restricted
in
total calories
to maintain normal
levels of blood
sugar
and
lipids.
The average
diet
should con-
sists
of
carbohydrate
(CHO) less than
40 to 50 percent,
in
order to
meet the
above requirements. Recent studies
have
shown that
high
carbohydrate and
low fat
diet
may enhance
the
sensitiv-
ity
ol
peripheral tissues to
the
circulat-
ing insulin, thus improving blood sugar
control.
Hence
the new partition
of
food
intake should
be as
follows: CHO
60-
7Oo/",Fal20-25% and Protein
15%.
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