• Basic Research
    Nutrition Practice Guidelines for Type 1 and 2 Diabetes: Carbohydrates (2001)
    • Conclusion

      Foods containing carbohydrates from whole grains, fruits, vegetables and low fat milk should be included in a healthy diet. The total amount of carbohydrate consumed at meals and snacks influences the postmeal glucose response to a greater extent than other macronutrients. There is a direct relationship between the amount of carbohydrate in a meal, postmeal blood glucose response and premeal rapid- or short- acting insulin requirements to maintain desirable blood glucose goals. Individuals receiving intensive insulin therapy can adjust the premeal insulin dose based on the amount of carbohydrate at meals to maintain blood glucose goals. The type and amount of carbohydrate in diets of individuals with type 2 diabetes needs to be individualized based on the lipid profile and type of diabetes medications. Some studies have shown short-term improvements in glycemic control by incorporating high-fiber, low glycemic index foods in meals and /or snacks. (2001)


    • Grade: I
      • Grade I means there is Good/Strong evidence supporting the statement;
      • Grade II is Fair;
      • Grade III is Limited/Weak;
      • Grade IV is Expert Opinion Only;
      • Grade V is Not Assignable.
      • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
      • Moderate (B) means we are moderately confident in the effect estimate;
      • Low (C) means our confidence in the effect estimate is limited;
      • Very Low (D) means we have very little confidence in the effect estimate.
      • Ungraded means a grade is not assignable.