Most people have their meals without giving much thought to the carbohydrates they are ingesting. But for a diabetic, taking too much carbohydrates at any one time can cause a surge in blood glucose levels.
This is because a person with type»1 diabetes has lower insulin secretion, while someone with type2 diabetes has a resistance to the effects of insulin, a hormone that keeps blood glucose levels normal.
Too much glucose in the blood can cause significant damage tc small blood vessels and raise the risk of developing long-term complications such as nerve damage, heart disease and blindness.
So it is crucial for diabetics to establish a regular eating pattern in which carbohydrate intake is distributed evenly throughout the day, said Ms Kala Adaikan, principal dietitian at the Singapore General Hospital.
Diabetics are taught how to track their carbohydrate intake and set a limit for the maximum amount they can eat.
To keep their blood sugar under control, it is not only important to keep track of carbohydrate intake but also how the body is using it.
One way to classify carbohydrates is by their glycaemic index (Gl) - their overall effect on blood glucose levels.
Food which has a high GI causes a sharp rise in blood glucose, while food with a low Gi induces a smaller but more prolonged increase, which is ideal for diabetics. Food with a high Gi are normally refined carbohydrates, such as white bread and rice, or sugar, like cakes and desserts.
Food with a low GI are usually made from wholegrains, which are digested more slowly.
Ms Kalpana Bhaskaran, section head of nutrition research at the School of Applied Science at Temasek Polytechnic, said a food's GI
A patient with diabetes monitors his blood glucose with a glucometer.
is determined by testing at least 10 healthy human subjects. They are asked to eat a given type of food and over the next two hours, their blood glucose levels are measured and the GI calculated, she said.
But while the GI of a type of food in its natural state may be an important aspect of a diabetic diet, it is not the only factor to consider, said Ms Adaikan.
Glycaernic index also changes depending on how a food is cooked, processed and, in the case of fruit, how ripe it is.
For instance, cooking rice for a longer time to make porridge breaks down more of its starch, a complex carbohydrate, so that it is more easily digested by the body. This gives porridge a higher Gil value.
If rice is cooked with fat, as in the case of nasi lemak, briyani rice and chicken rice, the GI is lowered as fat is harder to digest. But this is not necessarily healthy.
Eating a staple, such as rice, potatoes or pasta, with other dishes changes the overall GI value of the entire meal.
Instead of focusing on the GI when planning their meals, diabetics and people watching their weight should aim for a diet that is well-balanced, high in fibre and low in fat, noted Ms Adaikan.
This is because a person with type»1 diabetes has lower insulin secretion, while someone with type2 diabetes has a resistance to the effects of insulin, a hormone that keeps blood glucose levels normal.
Too much glucose in the blood can cause significant damage tc small blood vessels and raise the risk of developing long-term complications such as nerve damage, heart disease and blindness.
So it is crucial for diabetics to establish a regular eating pattern in which carbohydrate intake is distributed evenly throughout the day, said Ms Kala Adaikan, principal dietitian at the Singapore General Hospital.
Diabetics are taught how to track their carbohydrate intake and set a limit for the maximum amount they can eat.
To keep their blood sugar under control, it is not only important to keep track of carbohydrate intake but also how the body is using it.
One way to classify carbohydrates is by their glycaemic index (Gl) - their overall effect on blood glucose levels.
Food which has a high GI causes a sharp rise in blood glucose, while food with a low Gi induces a smaller but more prolonged increase, which is ideal for diabetics. Food with a high Gi are normally refined carbohydrates, such as white bread and rice, or sugar, like cakes and desserts.
Food with a low GI are usually made from wholegrains, which are digested more slowly.
Ms Kalpana Bhaskaran, section head of nutrition research at the School of Applied Science at Temasek Polytechnic, said a food's GI
A patient with diabetes monitors his blood glucose with a glucometer.
is determined by testing at least 10 healthy human subjects. They are asked to eat a given type of food and over the next two hours, their blood glucose levels are measured and the GI calculated, she said.
But while the GI of a type of food in its natural state may be an important aspect of a diabetic diet, it is not the only factor to consider, said Ms Adaikan.
Glycaernic index also changes depending on how a food is cooked, processed and, in the case of fruit, how ripe it is.
For instance, cooking rice for a longer time to make porridge breaks down more of its starch, a complex carbohydrate, so that it is more easily digested by the body. This gives porridge a higher Gil value.
If rice is cooked with fat, as in the case of nasi lemak, briyani rice and chicken rice, the GI is lowered as fat is harder to digest. But this is not necessarily healthy.
Eating a staple, such as rice, potatoes or pasta, with other dishes changes the overall GI value of the entire meal.
Instead of focusing on the GI when planning their meals, diabetics and people watching their weight should aim for a diet that is well-balanced, high in fibre and low in fat, noted Ms Adaikan.
Joan Chaw
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