Foods with low GI values contain carbohydrates that are digested and absorbed more slowly, thereby result in a moderate increase in blood glucose levels. It is recommended that carbohydrate intake should fall between 45% – 65% of your daily energy intake; and it should be predominantly from low energy density and/or low GI foods.
1. What is type II diabetes?
Diabetes Mellitus is a metabolic disorder characterized by chronically elevated blood glucose levels (hyperglycaemia), and abnormal metabolism for carbohydrate, fat and protein. Diagnostic criteria for diabetes are based on oral glucose tolerance test results. People with fasting blood glucose level 7.0 (mmol/L)or higher, or 2-hour random blood glucose level 11.1 mmol/L)or higher, are classified as having diabetes.
Type II diabetes is usually associated with insulin resistance and progressive impairment of insulin response. This is a silent chronic disease which may present for years before detection.
The prevalence of type II diabetes has more than doubled over the last two decades, and approximately 275 Australian adults now develope diabetes every day.
2. What are the risk factors for type II diabetes?
There are many risk factors for the development of diabetes including:
A. Family history
B. Certain at-risk ethnic groups including Pacific islanders, Greek and Chinese background, and Aboriginal and Torres Strait Islander descendants
C. Obesity
D. Sedentary lifestyle
E. Poor diet
F. Aging
G. Hypertension
H. Dyslipidermia (unhealthy blood lipid profile)
I. Metabolic syndrome
3. What are the key symptoms and signs?
In most cases, the onset of type II diabetes is insidious, and is diagnosed on routine testing. See your doctor if you experience the following symptom/s:
a. Increased thirst
b. Increased urination
c. Increased appetite
d. Fatigue
e. Blurred vision
f. Slow-healing infections
g. Impotence in men
4. How is diabetes managed?
It is important to understand the consequences of diabetes and the associated complications, which may include long-term damage or dysfunction and failure of vital organs and tissues. Diabetics are more likely to suffer from cardiovascular disease, visual loss, amputation and renal failure (decline in kidney function).
The long term management for diabetes is metabolic control and prevention of complications. Management of type II diabetes involves education, medication, diet and exercise to control blood sugar, with lifestyle change as the basic initial approach to help prevent and manage diabetes.
The focus for managing diabetes is to improve glycemic control and cardiovascular health:
A) Improve blood glucose level: fasting glucose level less than5.5 mmol/L, and 2-hour postprandial (after meal) glucose level less than 7.0 mmol/L
B) Decrease insulin resistance
C) Improve blood lipid profile
D) Decrease blood pressure
E) Maintain an ideal healthy weight
5. What is the Glycemic Index and why low-GI diet is important?
Glycemic Index (GI) is used to measure the rise and fall in the level of glucose that occurs in your bloodstream after a carbohydrate food is ingested. GI value rank carbohydrate foods based on their immediate effect on blood sugar level on a scale of 0-100.
GI value less than 55 is low GI
GI value between 56-69 is medium GI
GI value greater than 70 is high GI
Foods with low GI values contain carbohydrates that are digested and absorbed more slowly, thereby result in a moderate increase in blood glucose levels. The NHMRC dietary guideline for reducing chronic disease risks has recommended that carbohydrate intake should fall between 45% – 65% of your daily energy intake; and it should be predominantly from low energy density and/or low GI foods. It is important to note that the types of carbohydrates consumed are of paramount importance in relation to their health effects.
Clinical studies have shown the many health benefits of low GI diet:
Increases feelings of fullness, decrease feelings of hunger, and as a result may help with weight management
Helps to improve blood glucose levels
Helps to improve blood lipid profile by increasing the levels of “good” HDL cholesterol, and lowering “bad” LDL and triglyceride levels
Reduces cardiovascular disease risk due to their effect on blood lipid;
Prolongs physical endurance
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