Diabetic Patients: Why Stop Sugar?

Abstract

Diet plays an important role in the complete management of type 1 and type 2 diabetes. The aim of nutritional management of diabetes is to optimize glycemic control, help in achieving ideal body weight, and correct any lipid abnormalities to reduce the risk of long-term complications. However, there are varied and many unscientific beliefs about diet among patients with diabetes as well as in physicians, which very often makes nutritional management challenging. The most common misconception is that patients with diabetes should not consume sugar at all. The taste of food plays an important role in food choices, eating behaviors, food intake, and associated satisfaction. The more distant a recommended change is from the person's actual eating habits, the more difficult it will be to achieve long-term compliance to the recommended change. It is important to provide therefore achievable and sustainable dietary modifications that will encourage people to adopt healthier food choices without compromising their taste preferences. Special attention needs to be given to the nutrition intake in gestational diabetes mellitus. Consensus guidelines have recommended a low glycemic index, high fiber, and protein diet in gestational diabetes mellitus. Alcohol intake in nonpregnant women and supplements rich in micronutrients are both key considerations. There is clearly a need for conducting educational programs for physicians as well as patients to dispel misconceptions regarding the consumption of carbohydrates, especially added sugar, in patients with diabetes. The focus should be on balancing the calorie intake rather than placing unnecessary and inappropriate restrictions.