Dietary Management for Patients with Diabetes Mellitus

Diabetes mellitus is a metabolic disorder characterised by chronic hyperglycaemia, leading to damage across multiple organ systems, particularly the cardiovascular system, kidneys, eyes, and nervous system.

Currently, the prevalence of type 2 diabetes mellitus is on the rise. Notably, 70% of type 2 diabetes mellitus cases can be prevented or delayed through the adherence to a healthy lifestyle, including proper nutrition and regular physical activity.

Meals should incorporate high-fibre foods such as vegetables, legumes, and whole grains including brown rice and whole-wheat bread. Limit the consumption of foods that rapidly elevate blood glucose levels, such as baked sweet potatoes, white bread, arrowroot flour, honey, and sweet confectionery.

Choose foods low in saturated fat: fish, lean meat, tofu, peanuts, sesame seeds, etc. Avoid high-fat meats, animal offal, coconut oil, and deep-fried foods. Reuse of cooking oil exposed to high temperatures during stir-frying or deep-frying should be avoided.

Consume fruits with low and medium glycaemic indices: guava, pears, apples, grapefruit, oranges, bananas, papaya, etc. Limit fruits with high glycaemic indices: lychees, longans, watermelons, etc. Fruits should be consumed whole (segments or slices) rather than as extracted juice.

Maintain a relatively bland diet, with < 5g of salt per day. Limit processed foods high in sodium, such as pickled vegetables, salted eggplants, instant noodles, and sausages. Reduce the addition of fish sauce and condiments during meals.

Limit alcoholic beverages; consume no more than 1–2 standard drinks of alcohol. One standard drink contains 10g of pure alcohol, equivalent to 120ml of wine, 300ml of beer, or 30ml of spirits. Soft drinks and milk tea should be avoided.