I. Principles of Nutritional Balance
- Choose Low-GI Carbohydrates
Prioritize whole-grain bread, brown rice, oats, and other low glycemic index (GI) foods to slow blood sugar spikes. Avoid refined carbohydrates like white rice and white flour¹²⁸. - Balanced Macronutrient Ratios
- Carbohydrates: 50%-60% of total calories, 250-400g of staple foods daily⁶⁸.
- Protein: 15%-20% of total calories, focusing on high-quality sources like fish, lean meat, and legumes (0.8-1.2g per kg of body weight daily)⁶⁸.
- Fats: 25%-30% of total calories, emphasizing unsaturated fats (nuts, fish) while limiting saturated and trans fats²⁶⁸.
- Calorie Control
Calculate daily calorie needs based on weight and activity level. Avoid overeating; opt for “small, frequent meals” (3-6 meals/day)³⁷⁸.
II. Food Choices and Restrictions
- Recommended Foods
- High-fiber vegetables: Leafy greens, cucumbers, tomatoes (low in sugar, rich in vitamins and fiber)³⁶⁸.
- Low-sugar fruits: Apples, strawberries, pears. Avoid high-sugar fruits like bananas and lychees²⁴⁸.
- Whole grains: Buckwheat, corn, sweet potatoes; combine with refined grains for balanced nutrition³⁶.
- Avoid
- High-sugar foods: Candy, desserts, sugary drinks⁴⁶.
- High-cholesterol foods: Organ meats, fatty cuts, butter⁴⁶.
- Alcohol: May cause blood sugar fluctuations and hypoglycemia⁴⁷.
III. Practical Dietary Tips
- Regular Meal Timing
- Eat breakfast between 6-8 AM. Keep intervals between meals under 6 hours. A small bedtime snack may prevent nocturnal hypoglycemia⁷⁸.
- Low-Sodium Diet
Limit salt intake to ≤6g daily (about one beer bottle cap) to reduce hypertension risk⁷⁸. - Eat Slowly
Chew thoroughly and slow down to aid digestion and moderate blood sugar rise⁵⁸.
IV. Adjustments for Special Populations
- Elderly: Ensure nutrient adequacy and easy-to-chew options. Prioritize stable blood sugar over strict targets¹.
- Obese/Hypertensive Patients: Restrict calories, salt, and fats⁷⁸.
- Personalization: Tailor plans to age, gender, and activity level. Consult a dietitian for individualized guidance¹⁵⁶.
V. Common Misconceptions
- “Sugar-Free” Foods: May still contain high starch; monitor portions⁴.
- Porridge/Overcooked Foods: Rapidly digested (e.g., congee, noodles) can spike blood sugar; consume cautiously⁸.
Scientific dietary management helps stabilize blood glucose, reduce medication reliance, and lower complication risks¹²⁶.
References
¹⁸: Clinical nutrition guidelines; ²⁴: Diabetes Care journals; ³⁵: WHO recommendations; ⁶⁷: National diabetes associations.
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