Nutrition and Diabetes: General Aspects

Abstract

Nutrition is a key component in the treatment of diabetes, and an extensive body of research is proof of the interest it elicits. Recommendations to patients have changed dramatically in the past century: before the discovery of insulin, patients were advised to fast or to base their intake on protein and fat. Carbohydrate allowance was progressively increased after insulin became available and current guidelines no longer recommend a certain percentage of total caloric intake in the form of any macronutrient. Present recommendations aim at promoting cardiovascular health and adjusting treatment to carbohydrate intake, the latter especially in people with type 1 diabetes. The aim of this chapter is to review available, clinically relevant evidence on dietary interventions in the management of type 1 and type 2 diabetes and their complications.