Patient's question:
Drank a lot of water, eyesight decreased, causes of onset or etiology: too much sugar intakeDoctor's answer:
Hello! Dietary therapy is a very important treatment method, and approximately 50% of diabetic patients can achieve disease control through good dietary management. (1) Controlling total energy intake is the primary principle of diabetic dietary therapy. (2) Providing an appropriate amount of carbohydrates. Currently, it is not recommended to strictly control carbohydrates for the elderly. (3) Supplying sufficient dietary fiber. (4) Providing adequate protein. (5) Controlling fat intake. (6) Supplying sufficient vitamins and inorganic salts. (7) Diabetic patients should avoid alcohol. (8) Diabetic patients should reasonably arrange their three daily meals, with each meal containing carbohydrates, fats, and proteins to slow down the absorption of glucose. (9) Fried foods, vermicelli, potato products, and fruits should be controlled. In reality, staple foods are not necessarily the fewer, the better. Most people now advocate that the proportion of grains in the dietary calorie composition of diabetic patients is most suitable at 50% to 60%. Specifically, the daily intake of staple foods for each diabetic patient should generally be between 200 to 400g. Males who are young, lean, and have a high level of physical activity can consume 350 to 400g of staple foods daily; females who are older, overweight, and have a low level of physical activity should consume 200 to 250g daily. Here, staple foods refer to the dry weight, not the weight of the finished staple foods. Patients or family members can accurately measure a certain amount of dry grains and make them into rice or noodles to have a more accurate concept of the weight or volume of these grains. Later, this can be used as a reference. When calculating the intake of staple foods, small amounts of tofu, vermicelli, and potatoes can be excluded, but when consuming larger amounts of these foods, the intake of staple foods should be appropriately reduced. When diabetic patients' physical condition is hot and dry, they should avoid foods that promote heat and fire, such as vegetables like chives, garlic sprouts, chili peppers, ginger, pepper, mushrooms, fennel, and celery; meats like dog meat, donkey meat, mutton, and venison; and seafood like hairtail and crabs. When choosing foods, diabetic patients should not only consider dietary principles based on their condition but also pay attention to the compatibility between different foods. Wishing you good health!