What factors make any food favorable or labeled as not recommended in people with diabetes

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Whether a food is considered “good” or “less suitable” for people with diabetes depends on its effect on blood glucose levels, its overall nutritional value, and its long-term health effects. No single food is universally “good” or “bad”; it depends on the quantity, frequency, and overall dietary pattern.

Major Factors in Decision Making:

Check for the following factors in deciding its value in diabetes:

• Effect on Blood Glucose.
• Total Carbohydrate content.
• Total Fiber Content.
• Total Nutritional Value.
• Degree of Processing.
• Impact on Body Weight.
• Effect on cardio-metabolic health.

To know more about diabetes, visit: https://drsuhailmarfani.com/diabetes/

Factors Used to Assess Foods in Diabetes

1. Effect on Blood Glucose

Foods that cause a slower and smaller rise in blood glucose are generally preferred.

• Low rise in blood glucose: Generally more suitable.
• Rapid and large rise in blood glucose: Should be limited.

This is assessed using:

• Glycemic Index (GI) – how quickly a food raises blood glucose.
  • Low GI: <55
  • Medium GI: 56–69
  • High GI: ≥70
• Glycemic Load (GL) – considers both GI and the amount of carbohydrate consumed.
  • Low GL: ≤10
  • Medium GL: 11–19
  • High GL: ≥20
  •  

Examples:

• Lentils: low GI, generally beneficial.
• White bread: high GI, may cause rapid glucose spikes.

2. Total Carbohydrate Content

Foods high in carbohydrates can raise blood glucose levels significantly, especially when consumed in large portions.

Examples:

• Rice and Potatoes can be part of a healthy diet, but portion size matters.

3. Fiber Content

Foods rich in fiber slow glucose absorption and improve satiety.

Good sources include:

• Vegetables
• Beans
• Oats
• Chia seeds

4. Nutrient Density

A food is considered healthier if it provides vitamins, minerals, protein, and healthy fats in addition to calories.

Examples:

• Nuts provide healthy fats, protein, and fiber.
• Sugar-sweetened beverages provide calories with minimal nutritional value.

5. Degree of Processing

Highly processed foods often contain refined carbohydrates, added sugars, unhealthy fats, and excess sodium.

Examples:

• Whole fruits are generally preferable to fruit juices.
• Whole grains are preferable to refined grains.

6. Impact on Weight

Since excess body weight contributes to insulin resistance, foods that promote satiety and assist weight management are preferred.

Examples:

• Lean proteins, vegetables, and high-fiber foods increase fullness.
• Foods rich in refined sugars and calories may promote weight gain.

7. Effect on Cardiovascular Risk

People with diabetes have a higher risk of cardiovascular disease. Foods that improve heart health are encouraged.

Preferred:

• Olive oil
• Fish
• Nuts

Limit:

• Foods high in trans fats and excessive saturated fats.

A Practical Rule

A food is generally considered more suitable for diabetes if it:

Causes a slow and modest rise in blood glucose
Is rich in fiber, protein, vitamins, and healthy fats
Promotes satiety and healthy body weight. Supports heart health
Is minimally processed

A food is generally considered less suitable if it:

Causes rapid glucose spikes
Is rich in refined carbohydrates or added sugars
Is highly processed. Provides many calories with little nutritional value

Important Point

There are very few foods that are absolutely “forbidden” in diabetes. The focus should be on portion size, intake frequency, and overall dietary pattern, rather than labeling foods as “good” or “bad.”

Diabetes In Sharjah:

For proper diabetes treatment and management, consult Dr. Suhail Marfani, Specialist in Internal Medicine, Prime Medical Center, Al Qasimia Branch, Sharjah, UAE.

References

1. The American Diabetes Association. Nutrition and Diabetes. Available at: American Diabetes Association – Nutrition and Diabetes. Evert AB, Dennison M, Gardner CD, et al. Nutrition Therapy for Adults With Diabetes or Prediabetes: A Consensus Report. Diabetes Care. 2019;42(5):731-754.
2. Centers for Disease Control and Prevention. Healthy Eating and Diabetes. Available at: CDC Healthy Eating and Diabetes.
3. Centers for Disease Control and Prevention. Fiber: The Carb That Helps You Manage Diabetes. Available at: CDC – Fiber Helps Diabetes.
4. Diabetes UK. Glycaemic Index and Diabetes. Available at: Diabetes UK – Glycaemic Index and Diabetes.
5. Gerontiti E, et al. The Role of Low-Glycemic-Index and Load Diets in Medical Nutrition Therapy. Nutrients. 2024.
6. Reynolds AN, et al. Dietary Fibre and Whole Grains in Diabetes Management. Nutrients. 2020;12(4):1186

Medical disclaimer: This information is for educational purposes only and should not replace individualized medical or dietary advice from a qualified healthcare professional