Low Glycaemic Index Diets - Literature review Example

LOW GLYCAEMIC INDEX DIETS IN THE TREATMENT OF DIABETES MELLITUS By Low Glycaemic Index Diets in the Treatment of Diabetes Mellitus Diabetes mellitus is a chronic disease that affects the ability of the body to use the energy found in food. There are two types of diabetes mellitus type 1 and 2. Type 1 occurs when the body fails to produce sufficient insulin while type 2 occurs when the body resists the insulin produced. Insulin is crucial in the body, it is an important hormone that enhances the absorption of glucose into the bloodstream to provide energy. The disorder makes glucose build up in your blood, hence, leading to build up of fats in one’s body. High glucose of blood glucose damages the blood vessels in the heart, eyes, nervous system and kidneys. If left untreated, it can result in stroke, kidney disease, blindness, nerve damage and heart diseases. This letarature review focuses on the use of low glycemic index diets in the treatment of diabetes mellitus from some scholarly journals. Research done by Gries (2003) shows that, glycemic index diet is an eating plan that is majorly based on how foods people eat affect blood sugar level. It can also be defined as a system in which the carbohydrate foods are assigned a number according to how they increase the blood sugar level. It is also not a diet plan, but a tool among other tools such as calorie counting. It uses indices as the primary key in planning meals. Additionally, it does not specify the portions of fats, calories or carbohydrates for weight loss or maintenance (Gries, 2003). Consequently, Sievenpiper et al, (2012) provided a detailed study, which proved that glycemic index offers information on how foods affect insulin and blood sugar levels. Research shows that the lower the glycemic level, the less the blood sugar levels. Glycemic index concentrates on the level of carbohydrates. Thus, it is crucial to understand the components of carbohydrates. A carbohydrate is a type of food nutrient. The three basic forms of carbohydrates include starches, fiber, and sugars. When one consumes any food or drink containing carbohydrate, it is broken down and absorbed in the body to provide energy. Fiber is indigestible thus; it passes through the body. Basically, glucagon and insulin which are the two hormones from the pancreas regulate the level of glucose in the bloodstream. They ensure that there is a natural balance of glucose in the blood stream. Insulin moves glucose from the blood to the other parts of the body. On the other hand, glucagon helps the glucose stored in the liver to be released in the body cells when the glucose level in your body is low. Different types of carbohydrates and digested differently and absorbed into the body cells. The glucose later enters into your body, and it is digested (Robbins, 2008). Additionally, glycemic is a numerical index that normally ranks carbohydrates according to the level of glycemic response. This is according to Mohd, in his 2014 publication. He futher proved that that is the rate of conversion of the carbohydrate conversion of glucose within the human body. It uses a scale of 0 to 100. The pure glucose serves as a reference point in measuring the glycemic index level. The research on glycemic was done because scientists found out that carbohydrates provide different levels of sugar in the body. Thus, there was a need to carry out research to determine how different types of carbohydrates offer glucose in the body. The research later showed that starchy foods such as white bread and potatoes have a high level of glucose (Kahleova, 2011). According to Dunning (2007), glycemic index is important because the body performs best when the blood sugar is kept constant. That is why when the glucose level in your body is lower than normal the body sends signals to the brain. The brain in turn signals the pancreas to secret more insulin. Insulin helps in the conversion the excess sugar, and it is stored in the body as fats. That is why people with the diabetes disorder have high blood sugar level because their pancreases do not produce insulin that converts excess glucose to fat. Thus, the blood sugar level is always high because the body cannot produce insulin. As a result, all the activities in the body are affected. Moreover, Richardson (2005) identifies how glycemic response in the body is dependent on the type, and the amount of carbohydrate consumed. Thus, accrding to him, glycemic can only be controlled by the amount of carbohydrate consumed. Glycemic is an important tool for ranking carbohydrates. Researchers have brought out that it is not possible to determine the level of glycemic index by the type or the composition of the food. Thus, it is important to carry physically out a test. Food manufacturers are supposed to have human subjects who will determine the index of glycemic. Additionally, there are wide variations of glycemic indices. Thus, determining the right one sometimes it’s time-consuming and need equipment. Glycemic index can also be different depending on the food preparation. Boiling or putting foods in different preparation methods affects the glycemic index. Hence, it is important for the researchers to identify the correct index. The glycemic response also varies. It depends on the rate in which the individuals digest the carbohydrates(Chang &Johson, 2014). The glycemic response also varies from day to day. The insulin response is also different. Thus, one has to consider the blood sugar response. Additionally, researchers have come up with different ways of determining the glycemic index. The glycemic values are majorly grouped into three levels which are low, medium and high. The low level is from 1 to 55, medium 56 to 69 and high above 70 (Mancini, 2010). For instance, raw carrots have a glycemic level of 35 that means that the glucose level increases by 35 per cent once one consumes raw carrots. Glycemic index does not reflect the quantity of food that one should eat to reflect the amount of glucose consumption in the body. That is why the researchers have come up with glycemic load, which is a numerical value that indicates the change in glucose levels(Opperman, 2004. A report by Chalem (2010) proves that foods are categorized according to the glycemic load. Low glycemic foods include raw carrots, kidney beans, lentils, green vegetables, and chickpeas. Medium glycemic index foods include bananas, oat bran, multigrain, raw pineapples, raisins and sweet corn. High glycemic index foods include potatoes, white bread and white rice. Foods with low glycemic index are absorbed and digested slowly. On the other hand, high glycemic index foods are digested and absorbed fast. Glycemic index in foods is affected by different factors as presented by Opperman in his 2004 publication. First, the storage time and ripeness of fruits and vegetables, the more the fruits and vegetables are stored the high the level of glycemic index. Secondly, the type of food or variety, for instance, the different types of rice has a different glycemic level. The brown short rice has a high glycemic index level while the long-grain rice has a lower glycemic index level. Thirdly, processing of the drinks and foods affects the glycemic level, for instance; mashed potatoes have a high level of glycemic index. Lastly, the cooking method, when foods are cooked for a long period the level of glycemic is lowered. Research shows that glycemic foods are done according to the overall effect of blood glucose levels. Foods that are absorbed slowly have a low glycemic level. Hence, when you have diabetes, it is advisable for one to take carbohydrates that are absorbed slowly in the body to help in the regulation of the blood sugar levels in the body. When the glucose is absorbed slowly into the body, the body will regulate the amount of glucose in the body. Their bodies are unable to produce insulin that converts the excess glucose into fats. Hence, consuming foods that are digested and absorbed slowly in the body is a remedy in controlling the level of glucose in their bodies (Cozma, 2012). High fiber foods and whole grains act as barriers to the slow absorption of carbohydrates. Thus, they help in lowering the glycemic index. Fats and proteins also lower the glycemic index levels. Dairy products such as milk have a low glycemic level because of the high protein content. Thus, consuming protein and fat rich foods reduce the level of glucose in your blood stream. Increasing the foods with high fiber helps in the regulation of blood sugar level (Lippincott, 2007). It is proved from research that carbohydrates that are digested slowly like bread, rice and pasta provide long lasting energy. They also prevent your body from producing too much insulin. Glycemic index enabled one to know how food can turn into sugar in your body system according to Kamp (2010). Foods are also classified into three categories depending on the amount of energy required to break down the foods. The categories are water foods, fire foods, and coal foods. The foods are also classified according to the glycemic index level. Research by Thomas & Elliot (2009) shows that coal foods are foods with low glycemic levels. They have a high level of fiber and protein. The foods include nuts, lean meats; whole grains and seafood.Water foods include foods and vegetables. They have a medium concentration of the glycemic index level. Thus, they boost your overall health. It is advisable to take such foods. On the other hand, fire foods have a high level of glycemic index. They are also low in fiber and protein. These foods should be limited in one’s diet. To ensure that you keep a low glycemic index level, its important that you consider your diet. Diet greatly affects the level of glucose in your body. Thus, it is important to ensure that you choose foods with healthful fats such as olive oil, avocados, and almonds. Also, ensure that you have three meals and two snacks each day(Brand-Miller, 2003). Ensure that you do not skip meals because it affects your digestion process. Make sure that you eat slowly and once you are satisfied stop eating. Additionally, ensure that you eat healthful proteins such as skinless, fish and beans. Katsilambros (2010) and Trento (2008) concur in the assertion that to keep one’s glycemic level low, eat a lot of non-starchy fruits, vegetables and beans. They include pears, apples, peaches, berries and tropical fruits such as papayas, mangoes, and bananas. Eating grains, which are least processed such as whole barley, millet, wheat berries, and natural granola and muesli breakfast cereals. In both pub;ications, it is confirmed that limiting refined grain products and white potatoes such as white breads helps in lowering the glycemic index levels. Eliminating sugar-sweetened drinks are also very important. High concentrated calorie foods such as ice cream are absorbed faster and lead to a high concentration of glucose in the blood stream. When one has diabetes, it does not mean that you will eliminate sugar. The key is making sure that you moderate your intake level (Moses, 2009). Instead of taking ice creams and soft drinks, you can reduce your craving by blending a frozen banana. You can also enjoy dark chocolate rather than them milky chocolate. Make sure that you reduce the amount of sugar in recipes. For instance, you can increase boost the level of sweetness using nutmeg, vanilla, and cinnamon. Sweeten some of the foods by yourself. Do not eat foods such as cakes which are manufactured by other companies. Additionally, make sure that you choose fats wisely. Avoid unhealthy fats such as whole milk dairy products and hydrogenated oils. Take unsaturated fats from fish and plant sources. In conclusion, this review has evidently presentment the impotance of maintaning the the glycemic index low. This is because sources used in providing this review have confirmed that it is a remedy of ensuring that you control diabetes. Further in this essay, it is well discussed how one can reduce the glycemic level and ensure that you keep good health. Additionally, it discusses some of the foods you can eat to ensure that you maintain good health. It also gives the remediation on how the glycemix levels are measured according to the carbohydrates level available in the food. Eating foods with low glycemic index levels is a treatment for diabetes mellitus. This is because it is evident in this paper that the pancreas will not have to produce high insulin levels. As such, there is no excess glucose to be converted to fat ensuring that you always remain healthy. Bibliography Brand-Miller, J. PHD. et al. (2003). Low–Glycemic Index Diets in the Management of Diabetes. Diabetes Care. Vol. 26, Iss. 8, pp. 2261-2267. Chalem, L. D. (2010). Essential diabetes leadership. Charleston, Vol 2, Iss. 1, pp.3-5 Chang, E., &Johnson, A. (2014). Chronic illness & disability: Principles for nursing practice, Vol 2, Iss. 11, pp.34-56 Cozma AI, et al. (2012). Effect of fructose on glycemic control in diabetes: a meta-analysis of controlled feeding trials. Diabetes Care, Vol. 35:1611-20 Dunning, P. T. (2007).Complementary Therapies and the Management of Diabetes and Vascular Disease a Matter of Balance.Chichester, John Wiley & Sons. Gries, F. A. (2003). 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A randomised controlled clinical trial of nurse-, dietitian- and pedagogist-led group care for the management of type 2 diabetes. J Endocrinol Invest, Vol. 31:1038-42. Read More