Basic principles of diabetes diet 3

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3, as far as possible to reduce the impact of diet on postprandial blood glucose in patients with diabetesElevated blood glucose is one of t

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3, as far as possible to reduce the impact of diet on postprandial blood glucose in patients with diabetes

Elevated blood glucose is one of the most common clinical manifestations of diabetic patients, and is the main cause of complications such as fundus and kidney. Therefore, almost all of the clinical treatment of diabetes, almost all related to blood glucose control. However, the dialectical relationship between clinical therapeutic purposes, these methods can be roughly divided into two aspects: one is to provide nutrients and energy for patients must be able to maintain normal life activities; the second is to ensure the clinical therapy of these nutrients and energy can be timely conversion and metabolism in human body the. Among them, the former is not only the reason and principle of diabetes diet control, but also the primary purpose and premise of the clinical treatment of diabetes. The latter is to achieve this purpose and to ensure the safety of blood glucose and the application or escort treatment. Therefore, the reasonable degree of diabetes diet, which is a very important aspect of the diet for the patient's blood glucose interference. It will have a very important and profound influence on the choice of the clinical treatment and the application of the dose. It means not only the increase of medical expenses, as well as possible iatrogenic injury at the same time, will directly affect the quality and effect of clinical treatment of diabetes, complications, and resulting in a series of other problems.

Therefore, patients with diabetes should be based on the correct intake of various energy substances, as far as possible the use of scientific selection, food processing, food collocation and diet composition, time to adjust and change the method, in order to reduce the influence of diet on postprandial blood glucose in patients.

 

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