Staple food composition for diabetes blood glucose control

Abstract

The invention discloses a staple food composition for diabetes blood glucose control, and is called a '133 staple food selection method' for short. The method is mainly characterized in that the energy recommendation of a patient in pregnancy is combined with physiological requirements, the total quantity of one part of staple food of the patient is divided into three parts, staple food types needthree sources including 1 / 3 of food grains, 1 / 3 of potatoes and 1 / 3 of mixed beans, the method has the advantages that nutrient density is high, postprandial blood glucose is stable, more dietary fibers are supplemented, the absorption speed of sugar and fat is decreased, pancreatic functions are effectively protected, gestational diabetes can be prevented, and constipation and intestinal functions can be improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a staple food combination aimed at controlling blood sugar in diabetes. Background technique [0002] Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. [0003] The clinical manifestations of diabetes mainly include: [0004] 1. Polydipsia, polyuria, polyphagia and weight loss [0005] The typical symptoms of "three more and one less" appear in severe hyperglycemia, which is more common in type 1 diabetes. The symptoms of "three more and one less" are more obvious when ketosis or ketoacidosis occurs. [0006] 2. Fatigue, obesity [0007] More common in type 2 diabetes. Before the onset of type 2...

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Problems solved by technology

[0006] 2. Fatigue, obesity

[0027] At present, the incidence of gestational diabetes mellitus and overweight remains high, and it is difficult to manage clinical patients. The main reason is that the diet structure of pregnant women is unreasonable, the health literacy is not high, and the diet structure cannot be adjusted according to their own physiological characteristics. The supply of food is an important basis for ensuring the health of mothers and infants. Staple food is the main source of energy. Reasonable selection of staple food is an important basis for ensuring the health of pregnant women. The intake of staple food in the second and third trimesters of pregnancy should be 200-450g, and the supply of staple food should be the lowest. (200g) The total amount of staple food should be calculated at 2160kcal, but at present, clinically, for patients with abnormal glucose tolerance or high blood sugar, it is often necessary to limit the total amount of staple food, so that some patients have insufficient energy supply. The general energy supply recommendation for diabetic patients is 1800kcal per day. In this case, it cannot meet the recommended energy standard for the population.