Maintaining stable blood sugar levels in type 1 diabetes depends on a careful balance between insulin and carbohydrate. Two factors which influence this are carbohydrate content and glycaemic index
Sources of carbohydrate include:
Pasta, rice, potatoes, pastry, bread, cakes, biscuits, couscous, sweets, chocolate, honey, jam, fruit, cereals, crackers, crisps.
The most effective way to balance insulin with carbohydrate is by taking basal or long acting insulin together with short acting insulin with carbohydrate meals (“basal-bolus regimen”). To do this accurately you need to be aware (and “count”) the carbohydrate that you eat
You can watch a presentation about Carbohydrate counting here (this is a 6MB power point presentation. You will need Microsoft power point or a similar ppt file viewer). (source: Royal Bournemouth Hospital)
You can also speak to the specialist diabetes team at Student Health who can advise you further.
Other useful information which can help control blood sugar levels is the Glycaemic Index (GI)
The Glycaemic Index (GI) is a ranking of carbohydrate foods based on their immediate effect on blood sugar levels. Carbohydrate foods that break down quickly during digestion have a higher GI value because they quickly cause a higher rise in blood sugar. In comparison, carbohydrates that breakdown slowly, release glucose more gradually into the bloodstream and have low GI values
As well as improving your blood sugar levels, diets that contain a greater proportion of lower GI carbohydrates have been shown to be more satisfying, can help with weight loss and improve blood cholesterol levels.
Remember that the glycaemic effect is seen when you compare foods with the same (grammes) of carbohydrate
The most important part of ‘Carbohydrate Counting’ is to calculate the TOTAL amount of carbohydrate in a meal, regardless of type and adjust the insulin dose accordingly. However, when this causes unexpected variations in blood sugar levels it is worth exploring the glycaemic index. For example, you may get a lower blood sugar response after eating a portion of pasta compared to a jacket potato (even when they contain the same amount of carbohydrate)
You may find the table helpful. Foods with a high GI will raise blood sugars higher more quickly.
|
LOW GI RATING |
MEDIUM GI RATING |
HIGH GI RATING |
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All bran |
Apricots (fresh or canned) |
Bagel |