Diabetes Nutrition - Carbohydrates, Fibre & Protein
Carbohydrates
Carbohydrates include sugars, sugar alcohols and sugar complexes or polysaccharides or starch. Some varieties of sugars are glucose or grape sugar, sucrose or the familiar sugar obtained from sugar cane or beet, fructose or fruit sugar, lactose or milk sugar. Sorbitol, used as a sweetening agent, is a sugar alcohol.
Carbohydrates also include non-starch polysaccharides or Fibre.
Carbohydrates are a cheap and ready source of energy. One gram of carbohydrates supplies 4 kcals. Cereals, tubers, pulses and fruits are rich in carbohydrates.
Fibre
Non-starch polysaccharides or fibre include cellulose, hemicellulose, gums, pectin, lignin and mucilages. It is not digested in the human digestive system. It is removed when the food is 'refined'. Fibre is of two varieties viz soluble and insoluble. The soluble variety is present in fruits, vegetables and legumes. The insoluble variety is present in wheat bran. The incidence of piles, cancer of large bowel and rectum, appendicitis, gall stones and coronary artery disease is less in people who consume unrefined food than those who consume refined food. A high fibre diet increases the quantity of faeces and decreases the transit time through the large bowel. Dietary fibre has satiety value. Such a diet has to be chewed more often than 'refined' food. Thus fibre stimulates production of saliva and prevents dental caries.
In addition to these benefits, soluble fibre lowers blood glucose and lipid levels.
The daily intake of fibre should be at least 40 g. This requirement is satisfied by including unrefined cereals, vegetables especially the leafy ones, fruits, legumes, condiments and spices. Most Indian diets provide adequate fibre.
Proteins
Protein is an important structural and functional component of all the cells of the body. All the enzymes, many hormones, molecules which transport important constituents in the blood, many membranes, hair and fingernails are protein in nature. Proteins are essential for repairing the wear and tear of the body and for building new tissues.
Proteins are made up of amino acids. Every protein has a characteristic arrangement of amino acids. There are around 20 amino acids, out of which nine are nutritionally essential, because these have to be provided in the diet. In addition, some nonessential amino acids become conditionally essential in some situations, for example, in new boras. The biological value of a protein is determined by its essential amino acid content. It is highest in animal foods, followed by legumes, cereals and the roots. Essential amino acids are very well distributed in animal proteins but plant proteins lack one or more essential amino acids. Therefore, a vegetarian should derive proteins from more than one source to ensure an intake of all essential amino acids. One gram of protein supplies about 4 kcals. However, supply of energy is not the primary function of proteins.
| Recommended daily dietary protein allowances/g for Indians | ||
| Men | Body weight 60 kg | 60 |
| Women | Body weight 50 kg | 50 |
| Pregnant | +15 | |
| Lactation | ||
| 0-6 months | +25 | |
| 6-12 months | +18 | |
| Infants | 0-6 months | 2.05/body weight kg |
| 6-12 months | 1,65/body weight kg | |
Protein requirement is increased by growth, pregnancy, lactation and malnutrition. Main sources of proteins are milk, cheese, meat, fish, eggs, cereals, pulses, legumes and nuts. Protein value of cereals can be improved by addition of pulses and vegetables.