Protein and Fat

Low fat sources of protein are recommended for heart health (lean cuts of beef, chicken, turkey, and  fish--especially those high in omega 3 fatty acids such as salmon, tuna, sardines, and lake trout).  Protein intake is modified for those individuals with renal disease.

The primary goal with respect to dietary fat is to limit saturated fat, trans fatty acids, and cholesterol to reduce the risk for cardiovascular disease. Saturated fat and trans fat are the principal dietary determinants of plasma LDL Cholesterol. 

Source:  Diabetes Care Vol 34 Suppl 1: American Diabetes Association Clinical Practice Recommendations, 2011

How Much Carbohydrate Should I have?

It is a good idea for everyone with diabetes to meet with a registered dietitian, preferably one who is also a certified diabetes educator, to design a customized meal plan. 

It is best to avoid large carbohydrate portions at one sitting in order to minimize post-meal glucose “spikes”. 

Low-glycemic-index forms of carbohydrate are preferred so that glucose levels remain more stable.

For those who take mealtime insulin, portion control is still a concern, particularly for those who need to lose weight. 

Both the amount and timing of mealtime insulin are critical factors.