Q&A: Is There a Difference in Dietary Requirements Between Type 1 and Type 2 Diabetes Sufferers?
Friday, July 30th, 2010 at
6:01 am
Question by Johnny G: Is there a difference in dietary requirements between Type 1 and Type 2 Diabetes sufferers?
There seem to be cookbooks that are specific to Type 2 diabetes. Does this mean there’s a difference in the kind of diet that Type 1 and Type 2 sufferers need to follow?
Best answer:
Answer by Asddio A
i would assume so
Know better? Leave your own answer in the comments!
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Filed under: Diabetes
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Due to the almost complete lack of insulin in the Type 1 Diabetics, the dietary restriction for a type 1 Diabetic are MUCH stricter than for Type 2.
HOWEVER, if the Type 2 Diabetics would adhere to the stricter Type 1 diet, the Type 2 Diabetics would see much better results much sooner, and most Type 2 Diabetics would reduced their need for oral medications and lessen the potential for Insulin Shots later.
Generally they are basically the same, while concentrating on a low carb diet. Type 1 diabetics should follow a stricter low carb diet and Type 2 diabetics sometimes have a little more leniency. But that is not always the case. So yes they are the same diet, its just a matter of how many daily carbs they allow and some small modifications.
There is a lot of difference between the diet of all diabetics.
We have different tolerances to certain carb / protein / fat combo’s.
Type 2′s can vary so much. Some people can control it with a very strict diet, others can have a less strict one with tablets.
Type 1′s can have a lot less of a strict diet, we learn to adjust our insulin to our carbs, just like a normal pancreas would work.
Insulin is given either via injections or a pump.
I’ve been type 1 since i was 9. I have very good control, and i self-medicate, like most type 1′s learn to.
I can eat mostly anything, apart from the obvious, like a load of sweets, 3 pizza’s etc.
Any ‘specific’ cookbooks are usually rubbish.
Type 2 diabetics can vary a huge amount with their medications, their dietary requirements.
There is no ‘diet’ that works for everyone.
Don’t be fooled by these diabetes cookbooks – some are absolute nonsense! Many simply replace sugar with artificial sweeteners. Some of the recipes in these cookbooks still have high carbohydrates. Some are quite high in fat which is a problem because many diabetics also have cholesterol issues.
The dietary restrictions for a person with type 2 can vary dramatically from person to person depending on how they are treated, their age, activity level and other factors. Some folks with type 2 try to eliminate carbs or severely restrict carb intake. Some have as much as 45+ carbs per meal and can maintain a decent blood sugar level.
Folks with type 1 can eat pretty much anything because they count the carbs in the food and take the appropriate insulin amount.
To find what will work best for you, you need to work on this with your endocrinologist (not the regular family GP). A nutritionist would also be helpful, many endo docs have one on staff.
Start keeping a log of what you eat and how this affects your blood sugar. Look for patterns of highs and lows then work with the doctor on how to change your diet or medication to compensate.
Not really. Both can eat real food, being aware of portion control (carb counts), and the diabetic diet is good for everybody, not just diabetics. Both types of diabetics also need to exercise, as that assists the body in utilizing the insulin and glucose, and helps prevent cardio-vascular problems many of us suffer from otherwise.
Many diabetic cookbooks and recipes came around before artificial sweeteners were really usable in cooking (many deteriorate under heat and leave a foul taste). Since splenda hit the market, we have better chioces.
Some diabetic cookbooks only substitute cane/beet sugar with juices (which are still sugar). While it might lessen the overall carb count (although not nearly enough to really be helpful), the taste or texture of the foods often suffered. Many of these same recipes were also high in fats, which is also a problem for diabetics.
It was all we had for many years.
Newer diabetic cookbooks, especially those aimed for the type 2 market, frequently use sugar substitutes like splenda (which do not alter the taste or texture of a cooked food). It will lower the overall carb amount. It is not limited to type 2s. Any diabetic or person watching their weight can use the books.
Type 2s that attempt to control their blood sugar by eating low carb diets are actually self medicating by depriving their body of adequate carbs for energy. Often, their blood sugar levels tend to be unstable on such a diet. I’ve tried it, and I have better levels (both number and stability) going back to carbs.
My diet isn’t as “free” as a type 1 seems to be, but I can have M&Ms, a cookie, or even ice cream if I plan for it (just like a type 1).
What is important for both types is that your carb intake be relatively the same from day to day- no binging on a food because you can “fix” it with insulin, more exercise, or by going without a meal or two tomarrow. You body needs a predictable amount of fuel everyday, otherwise it “panics” – this is something well known in dieting and obesity research and very applicable to diabetes.
Diabetes cookbooks are really just a crock. Rarely have I found something in one that didn’t have as many carbs one way or the other as the traditional food it replaced.
It really depends on the treatment plan. In someways, Type 2 diabetics should have a stricter diet because watching your diet carefully may prevent you from having to take insulin.
If you have type 1, your diet is as strict as you are nutrition oriented. Whether you eat a piece of cake or white meat chicken and brown rice, you still have to take insulin and count the carbs you are eating.