Recommendations for the nutritional management of patients with diabetes mellitus

Article Abstract:

High rates of coronary heart disease in diabetics are an important reason for reducing saturated fat consumption. Cholesterol intake should not be greater than 300mg a day, and be reduced further if the diabetic has raised LDL-cholesterol. The best sources of carbohydrate are fruits, legumes, vegetables and cereal derived foods, as they contain high levels of vitamins, fibre and micronutrients. For insulin-treated patients, care should be taken to match the timing and dose on insulin with the amount and time of carbohydrate-containing food intake to avoid hypoglycaemia and excessive post-prandial hyperglycaemia.

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Repeatability of three-day dietary records in the EURODIAB IDDM complications study

Article Abstract:

The repeatability of nutritional intake data from the standardized three-day dietary records of patients in the EURODIAB IDDM Complications Study are examined. Results show that the standardized three day records have high repeatability within a short period of time for European IDDM patients. Repeatability also reiterates the conclusions obtained from nutritional data in the IDDM study.

Research, Nutrition, Diet

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Dietary fibre and diabetes revisited

Article Abstract:

This article discusses the relationship between dietary fiber, glucose metabolism, and low density lipoprotein cholesterol in diabetics.

New Zealand, Physiological aspects, Cholesterol, LDL, VLDL cholesterol lipoproteins, Food habits, Glucose metabolism, Fiber in human nutrition, Dietary fiber

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