Anderson J W, Geil P B
Department of Endocrinology and Metabolism, Veterans Administration Medical Center, Lexington, Kentucky 40511.
Am J Med. 1988 Nov 28;85(5A):159-65. doi: 10.1016/0002-9343(88)90410-x.
Diet remains the cornerstone in the management of diabetes mellitus. A prudent nutrition plan reduces the exaggerated risk for atherosclerotic heart disease and metabolic complications of diabetes by improving lipid and glycemic control. The current consensus diabetes diet recommends 55 to 60 percent of energy as carbohydrate, 12 to 20 percent as protein, and less than 30 percent fat. Total cholesterol intake should be less than 300 mg per day. Fiber appears to have distinct benefits in improving glucose and lipid levels; therefore, an intake of up to 40 g per day or 15 to 25 g/1,000 kcal of food is recommended. Other considerations in meal planning for diabetes include alternative sweeteners, salt intake, alcohol consumption, and vitamin and mineral needs. Individualized and flexible nutrition plans, designed within established guidelines, promote adherence. Persons with diabetes can change their eating patterns and closely adhere to a diet plan if the entire health care team is enthusiastic, supportive, and instructive.
饮食仍然是糖尿病管理的基石。一个合理的营养计划通过改善血脂和血糖控制，降低糖尿病患者患动脉粥样硬化性心脏病和代谢并发症的过高风险。目前普遍认可的糖尿病饮食建议碳水化合物供能占比为55%至60%，蛋白质为12%至20%，脂肪少于30%。每日总胆固醇摄入量应低于300毫克。膳食纤维在改善血糖和血脂水平方面似乎有显著益处；因此，建议每日摄入量高达40克或每1000千卡食物摄入15至25克。糖尿病饮食计划中的其他考虑因素包括代糖、盐摄入量、酒精消费以及维生素和矿物质需求。在既定指南内制定的个性化且灵活的营养计划可促进依从性。如果整个医疗团队热情、支持且具指导性，糖尿病患者能够改变他们的饮食模式并严格遵守饮食计划。
