Diabetes dietary recommendations of american association of clinical endocrinologists: Difference between revisions
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==Overview== | ==Overview== | ||
According to different international diabetes societies, [[medical nutrition therapy]] is an important component in [[diabetes]] management. It should be individualized for each patient depending on their food habits, lifestyle (such as physical activity), anthropometric measurement, diabetic control and medications. The medical nutrition therapy ideally has the following composition: [[carbohydrates]] comprising 45% to 65%, [[protein]] 15% to 20% and dietary fat less than 30% of daily energy intake. | According to different international diabetes societies, [[medical nutrition therapy]] is an important component in [[diabetes]] management. It should be individualized for each patient depending on their food habits, lifestyle (such as physical activity), anthropometric measurement, diabetic control and medications. The medical nutrition therapy ideally has the following composition: [[carbohydrates]] comprising 45% to 65%, [[protein]] 15% to 20% and dietary fat less than 30% of daily energy intake. | ||
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===Nutrition and Diabetes=== | ===Nutrition and Diabetes=== | ||
'''1 | '''1.''' MNT (medical nutrition therapy) is an essential component of any comprehensive [[diabetes mellitus]] management program (grade A). | ||
'''2 | '''2.''' Meal composition affects glycemic control and cardiovascular risk (grade A). | ||
'''3 | '''3.''' Tailor a diet for individual patients based on current weight, medication regimen, food preferences, lifestyle, and lipid profile (grade A). | ||
'''4 | '''4.''' No specific diet is endorsed by ACE/AACE for people with diabetes mellitus (grade D). | ||
'''5 | '''5.''' Total dietary [[carbohydrates]] should represent 45% to 65% of daily energy intake unless otherwise indicated (grade D). | ||
'''6 | '''6.''' [[Protein]] intake should be the same as for patients who do not have diabetes mellitus: 15% to 20% of daily energy intake (grade D). | ||
'''7 | '''7.''' [[Fiber]] should be consumed in amounts of 25 to 50 g/d or 15 to 25 g/1000 kcal ingested (grade A). | ||
'''8 | '''8.''' Total dietary fat should generally comprise less than 30% of daily energy intake (grade D): | ||
'''9 | '''9.''' Dietary [[monounsaturated fatty acid]]s and n-3 [[polyunsaturated fatty acid]]s have beneficial effects on the lipid profile and should comprise most fat intake (grade B). | ||
'''10 | '''10.''' Dietary saturated fat should be limited to less than 10% of daily energy intake with less than 300 mg/d of cholesterol (grade A). | ||
'''11 | '''11.''' If the patient's [[LDL]]-C level is greater than 100 mg/dL, consumption of saturated fat should be limited to less than 7% of daily energy intake, and cholesterol should be limited to less than 200 mg/d (grade A). | ||
'''12 | '''12.''' Trans-fat intake should be minimized, or preferably, eliminated (grade D). | ||
'''13 | '''13.''' Basal-bolus insulin therapy using insulin analogs or continuous subcutaneous insulin infusion in conjunction with carbohydrate counting is the most physiologic treatment and provides the greatest flexibility in terms of food choices and timing of meals (grade B). | ||
''' | '''14.''' Basal-bolus therapy using a consistent carbohydrate meal plan can be equally effective for patients unable or unwilling to count carbohydrates (grade D). | ||
''' | '''15.''' Instruct patients who choose to consume alcohol to limit intake to 1 drink per day for women and 2 drinks per day for men (grade D). | ||
''' | '''16.''' [[Secondary prevention]] strategies for T2DM in individuals with impaired glucose regulation include a controlled-energy diet, exercise, and weight loss (grade A). | ||
===Clinical Considerations=== | ===Clinical Considerations=== | ||
All Patients With Diabetes Mellitus | |||
Carbohydrate absorption may be altered by other foods in a mixed meal. For example, fat and fiber delay the absorption of carbohydrates and blunt the glycemic response. Terms such as simple sugars and complex carbohydrates have recently been abandoned since it is now recognized that their effects on blood glucose are similar. [[Sucrose]] does not need to be avoided by patients with diabetes mellitus, but when it is consumed, it should replace other carbohydrates in the diet. | Carbohydrate absorption may be altered by other foods in a mixed meal. For example, fat and fiber delay the absorption of carbohydrates and blunt the glycemic response. Terms such as simple sugars and complex carbohydrates have recently been abandoned since it is now recognized that their effects on blood glucose are similar. [[Sucrose]] does not need to be avoided by patients with diabetes mellitus, but when it is consumed, it should replace other carbohydrates in the diet. | ||
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[[Category:Medical conditions related to obesity]] | [[Category:Medical conditions related to obesity]] | ||
[[Category:Emergency medicine]] | [[Category:Emergency medicine]] | ||
Latest revision as of 21:18, 29 July 2020
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Diabetes mellitus Main page |
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Patient Information |
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-In-Chief: Priyamvada Singh, M.B.B.S. [2]; Cafer Zorkun, M.D., Ph.D. [3]
Overview
According to different international diabetes societies, medical nutrition therapy is an important component in diabetes management. It should be individualized for each patient depending on their food habits, lifestyle (such as physical activity), anthropometric measurement, diabetic control and medications. The medical nutrition therapy ideally has the following composition: carbohydrates comprising 45% to 65%, protein 15% to 20% and dietary fat less than 30% of daily energy intake.
American Association of Clinical Endocrinologists - General Nutrition Recommendations (DO NOT EDIT)[1]
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Nutrition and Diabetes1. MNT (medical nutrition therapy) is an essential component of any comprehensive diabetes mellitus management program (grade A). 2. Meal composition affects glycemic control and cardiovascular risk (grade A). 3. Tailor a diet for individual patients based on current weight, medication regimen, food preferences, lifestyle, and lipid profile (grade A). 4. No specific diet is endorsed by ACE/AACE for people with diabetes mellitus (grade D). 5. Total dietary carbohydrates should represent 45% to 65% of daily energy intake unless otherwise indicated (grade D). 6. Protein intake should be the same as for patients who do not have diabetes mellitus: 15% to 20% of daily energy intake (grade D). 7. Fiber should be consumed in amounts of 25 to 50 g/d or 15 to 25 g/1000 kcal ingested (grade A). 8. Total dietary fat should generally comprise less than 30% of daily energy intake (grade D): 9. Dietary monounsaturated fatty acids and n-3 polyunsaturated fatty acids have beneficial effects on the lipid profile and should comprise most fat intake (grade B). 10. Dietary saturated fat should be limited to less than 10% of daily energy intake with less than 300 mg/d of cholesterol (grade A). 11. If the patient's LDL-C level is greater than 100 mg/dL, consumption of saturated fat should be limited to less than 7% of daily energy intake, and cholesterol should be limited to less than 200 mg/d (grade A). 12. Trans-fat intake should be minimized, or preferably, eliminated (grade D). 13. Basal-bolus insulin therapy using insulin analogs or continuous subcutaneous insulin infusion in conjunction with carbohydrate counting is the most physiologic treatment and provides the greatest flexibility in terms of food choices and timing of meals (grade B). 14. Basal-bolus therapy using a consistent carbohydrate meal plan can be equally effective for patients unable or unwilling to count carbohydrates (grade D). 15. Instruct patients who choose to consume alcohol to limit intake to 1 drink per day for women and 2 drinks per day for men (grade D). 16. Secondary prevention strategies for T2DM in individuals with impaired glucose regulation include a controlled-energy diet, exercise, and weight loss (grade A). Clinical ConsiderationsAll Patients With Diabetes Mellitus Carbohydrate absorption may be altered by other foods in a mixed meal. For example, fat and fiber delay the absorption of carbohydrates and blunt the glycemic response. Terms such as simple sugars and complex carbohydrates have recently been abandoned since it is now recognized that their effects on blood glucose are similar. Sucrose does not need to be avoided by patients with diabetes mellitus, but when it is consumed, it should replace other carbohydrates in the diet.
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References
- ↑ Rodbard HW, Blonde L, Braithwaite SS, Brett EM, Cobin RH, Handelsman Y; et al. (2007). "American Association of Clinical Endocrinologists medical guidelines for clinical practice for the management of diabetes mellitus". Endocr Pract. 13 Suppl 1: 1–68. PMID 17613449.