Hot summer is approaching, and many diabetics will face the confusion of whether they can eat fruit. After eating, I feel that I am afraid of my own "diabetes" and I don't eat or fear the "stomach" I owe myself. It should be said that the current medical community has a consensus that patients with diabetes can eat fruits, and the key is to use scientifically and rationally according to their condition.
Sugars in fruits include fructose, glucose and sucrose. These sugars are mono- and disaccharides, and the blood sugar rises quickly after eating. However, fructose does not require the participation of insulin in the metabolic process, so patients with diabetes can be selected under the guidance of nutritionists, according to the condition of some fruits.
Choose when to eat fruit
In general, fasting blood glucose is less than 7.8 mmol/l, two hours postprandial blood glucose is less than 10 millimoles/liter, and patients with glycated hemoglobin less than 7.5% can use low sugar, sweet and sour fruit.
Those with high blood sugar and unstable conditions can only use vegetables and fruits with sugar content below 5%, such as tomatoes and cucumbers.
Pick the type of fruit
The carbohydrate content of fruits is generally 6% to 20%. Diabetes patients mainly choose their own fruits based on the content of carbohydrates in fruits and the glycemic index of various fruits.
Recommended selection: Fruits containing less than 10 grams of sugar per 100 grams of fruit, including cucumber, watermelon, orange, grapefruit, lemon, peach, plum, apricot, coriander, pineapple, strawberry, cherry, etc. This type of fruit can provide 20 to 40 kcal per 100 grams of energy.
Carefully selected: fruits containing 11-20 grams of sugar per 100 grams of fruit, including bananas, pomegranates, melons, oranges, apples, pears, lychees, mangoes, etc. This type of fruit can provide 50 to 90 kcal per 100 grams.
Should not be used: every 100 grams of fruit containing more than 20 grams of sugar content of fruit, including red dates (especially dried dates, candied dates), persimmons, raisins, dried apricots, longan, preserved fruit, etc. should be prohibited from eating. Fresh fruits with particularly high sugar content, such as Red Fuji apples, persimmons, Laiyang pears, Feicheng peaches, Hami melon, muscat grape, winter jujube, and yellow peach, are also unfit for human consumption. This type of fruit provides more than 100 kcal per 100 grams.
Control the amount of fruit eaten
Strictly speaking, the number of fruits appropriate for each patient per day should be calculated by dietitians. However, in general, patients with stable blood sugar control can eat about 150 grams of fresh fruit with low sugar content per day. The energy generated per 100 grams of fresh fruit is approximately 20 to 100 kcal. If you eat 200 to 250 grams of fresh fruit every day, you should lose 25 grams (half two) of the staple food for the entire day to avoid exceeding the total calories throughout the day.
The time to choose delicious fruits
Eating fruit is generally used as a snack. That is, eating in the middle of two meals or before going to bed, so as not to increase the intake of carbohydrates at one time and increase the burden on the islets. It is generally not advisable to eat fruit immediately before or after meals.
Timely monitoring of blood glucose
Each fruit has a different effect on blood sugar. Patients with blood glucose meters in their homes are advised to measure blood sugar or urine sugar before eating fruit and 2 hours after eating fruit, which helps to understand whether they can eat such fruits and whether they eat too much.
Source: Yangzhou Network
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