Diabetic Foods?

Diabetes and the GI factor
Source: University of Sydney, April 2003

The research challenge
In Australia, 520,000 people have been diagnosed with diabetes and it is expected to reach 1.7 million people by the year 2010. Amongst developed nations, Australia has one of the highest rates of diabetes, and for every person diagnosed with diabetes it is estimated there is another person with undiagnosed diabetes.

In healthy people, the hormone insulin enables glucose and other nutrients to be transported from the blood stream into the muscles and tissues. In people with diabetes, insufficient levels of insulin or ineffective insulin action causes raised blood glucose levels and adverse effect in most tissues. Diabetes can lead to problems with eye sight, kidney function, nerves and circulation.

A healthy eating plan has been an essential part of managing the disease. The group of foods primarily responsible for the rise and fall in blood glucose levels after a meal are called carbohydrates. The Glycemic Index (GI) provides a ranking of how quickly carbohydrates in food are digested by the body, compared to pure glucose which has a ranking of 100%. When carbohydrates are broken down rapidly, high levels of glucose are released into the blood-stream very quickly after a meal. These kinds of foods have a high GI (a ranking of 70% or more), examples being white bread, potatoes, cornflakes and white rice.

Alternatively, foods that contain carbohydrates that break down slowly, releasing glucose gradually into the blood-stream, have a low GI (a ranking of 55% or less). Examples of low GI foods are most fruits, rolled oats, pasta and noodles, basmati rice and legumes. Medium GI foods have a ranking of between 56 and 69%.

The challenge has been to test the GI of as many foods as possible and to determine how the GI of foods can be used to optimise a diet to help control diabetes.

The research hypothesis
The hypothesis of this research is that a diet comprising low GI foods will improve control of blood glucose levels in diabetes patients. The aim is to test the effects of a broad range of foods on blood glucose levels in a group of subjects with and without diabetes and to develop the concept of classifying carbohydrates based on their GI.

Research approach
Two human clinical trials have been conducted. The first trial measured the control of blood sugar levels in 16 adults with Type 2 diabetes over a six month period – three months using a low GI diet and three months using the conventional diabetic diet.

The second trial, carried out by the University of Melbourne, involved 104 children with type 1 diabetes, half on a low GI diet and half on a conventional diabetic diet, each for a 12 month period. This trial did not just measure blood glucose levels, but also focused on the complete lifestyle of the children involved.

Findings
All the studies conducted to date show that individuals with diabetes using a low GI diet have better controlled blood glucose levels. The clinical trial involving children with type 1 diabetes showed that those on the low GI diet had superior quality of life and in general enjoyed better interaction with family members and peers.

Special features
This work is an example of research having a direct impact on how we live our every day lives and strive for good health. These research findings have led to the publication of the Glucose Revolution series of books. Over 1.3 million copies of the series The New Glucose Revolution – The Glycemic Index Solution for Optimum Health have been sold worldwide.

The research has also led to a new product labelling system that was launched to the Australian consumer in July 2002. The labelling system rates the Glycemic Index of packaged foods as low, medium or high. The product labelling has the support of Diabetes Australia and the Australian and New Zealand Food Authority and the food industry is being encouraged to adopt GI labelling.

Hello
Diabetes patient can chose froom a number of meals. legumes like cowpea,beans and some cereals like maize oats are also helpful. Try to aviod food high in sugar and carbohydrates should be avioded.lastily foods made with synthesized sugar should also be avioded.