Rosalee Brown

Diabetes affects more than 200 million people globally and the rates in Jamaica and the Caribbean are increasing. Diabetes Day was observed in Jamaica on November 14. Type 2 diabetes

Diabetes, which is a chronic disease, has a myriad of complications that can be hastened and exacerbated by poor management. Type 2 diabetes affects the largest percentage of individuals. Previously, only adults were affected by type 2 diabetes but increasingly more adolescents are being affected, as they now have some of the same risk factors such as obesity, especially in the belly and inadequate physical activity.

The tools of diabetes management include medication, adequate daily activity, monitoring and very importantly, food. This is so because blood sugars, which are as near to normal as possible on a daily basis, can keep these complications at bay and, in some cases, prevent them.

Diabetes management

Be aware of the potential of food to produce blood sugar, which is fuel to our bodies. If the blood sugar is not siphoned from the blood to the cells at a safe rate, this important fuel becomes the source of major complications.

Starches as well as sugars must be taken into consideration; they are found in most foods, such as those which are highly processed, (that is, without fibre (roughage and water) and are, therefore, denser weight for weight. So, for example, four ounces of green bananas will have less starch and sugar or fuel potential than four ounces of white flour or cornmeal. Foods which are not obviously sweet or starchy, such as milk and peas, can affect your blood sugar as well.

Eat smaller meals

It is important to eat a variety of foods from all the food groups. However, be aware that some foods are greater sources of carbohydrates than others and so you need to adjust portion sizes and increase those with less carbohydrates. Another rule is to have smaller meals and so you may need to eat more often.

There is a myth of going totally whole wheat and 'brown' when one has diabetes. But whole wheat and foods with minimal processing are also rich in carbohydrates, although they will have a little less carbohydrates, weight for weight, to the processed variety. Also, these foods will have the advantage of a slower digestion which can result in a slower rise in blood sugars.

Persons with limited funds are challenged in eating balanced meals. They can choose less expensive options as well as home-prepared meals using more whole foods, take home-prepared lunches to work, buy soups and other economical lunch dishes instead of highly-refined quick products and juices.

Because this is a life long condition, the diabetic must develop the tools for survival. They should form an alliance with persons who can assist them such dietitians, nutritionists, diabetes educators, doctors, health centres and diabetes associations.

Rosalee M. Brown is a registered dietitian/nutritionist who operates Integrated Nutrition and Health Services; email: yourhealth@gleanerjm.com.