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Diet for pregnant women with gestational diabetes

Diet for pregnant women with gestational diabetes


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Gestational diabetes is diagnosed when blood sugar levels are higher than normal during pregnancy. Sometimes gestational diabetes requires an external supply of insulin, but in most cases, a readjustment of eating habits is usually enough to stabilize glucose levels. In Guiainfantil.com We will tell you how the diet of the pregnant woman with diabetes should be.

Carbohydrates: It is convenient that the energy contribution that comes from carbohydrates does not exceed 50%, and that these are integral or slowly absorbed. Slow-absorbing or complex carbohydrates are found in whole wheat bread, corn, potatoes, and in whole grains such as rice and pasta, and in legumes. Simple carbohydrates, faster absorbing, are found in fruit and juices, natural and commercial, milk, and sugary drinks. The rate of absorption of carbohydrates affects blood glucose levels, which will increase suddenly when consuming simple carbohydrates, but will remain stable more constantly if complex carbohydrates are ingested, which are released slowly.

Nutrients: It is advisable to choose foods that also provide micronutrients, vitamins and minerals, in appreciable quantity, or what is the same, that have a high nutrient density.

FiberFiber, present, among others, in whole grains, also helps regulate blood sugar levels, which is one more reason to turn to whole grains and unrefined flours.

Vegetables: a minimum of 3 servings of raw or steamed vegetables daily, preferably steamed to maintain their properties to the maximum, and a minimum of 2 servings of whole fresh fruit, avoiding natural and commercial juices, since whole fruit provides more fiber.

Dairy products: It is advisable to choose milk and dairy products low in fat and without added sugar.

Protein: the protein can be of animal or vegetable origin. Meat and legumes, in addition to being a source of protein, have the added advantage of being a source of minerals such as iron, of great importance given the increase in blood volume during pregnancy.

Fats: Avoid saturated and hydrogenated fats and use olive oil as pure as possible. Fat should not be completely abolished, since it provides energy for growth and provides important substances for the development, especially of the fetal brain, and is also a vehicle for fat-soluble vitamins. However, it is advisable to remove visible fat from chicken and turkey meat and skin, and to use culinary processes that do not add extra fat, such as grilling or grilling instead of frying.

In summary, abundance of fruits and vegetables, fat and protein in moderation, carbohydrates from whole grains and limit the consumption of sugary drinks and sweets in general, which are the usual recommendations for a balanced diet. In addition, it is advisable to maintain a pattern of 3 main and 2 secondary meals to maintain a relatively constant supply of macronutrients and avoid periods of fasting, which, together, helps stabilize blood sugar levels.

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