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Hypoglycemia Diet Plan Sample Menus
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Effect Of A Plant Based, Low Fat Diet Versus An Animal Based, Ketogenic Diet On Ad Libitum Energy Intake
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Evaluating the Long-Term Effects of Dietary Supplements on the Incidence of Symptoms Associated with Hypoglycemia in Nondiabetic Patients: A One-Year Study
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Department of Internal Medicine, Endocrinology and Diabetes, Central Clinical Hospital of Internal Affairs and Management in Warsaw, 02-507 Warsaw, Poland
Department of Health Sciences Education and Research, Faculty of Health Sciences, Medical University of Warsaw, 02-091 Warsaw, Poland
Received: 20 December 2021 / Revised: 21 January 2022 / Accepted: 22 January 2022 / Published: 24 January 2022
Background: Healthy eating patterns have an important role in the management of eating disorders. Currently, there are no specific dietary guidelines to refer to when counseling non-diabetic patients with postprandial hypoglycemia symptoms or patients with confirmed hypoglycemia. high blood sugar (RH). The purpose of this study is to investigate the effects of diet, and their continuous impact on hypoglycemic symptoms occurring in non-diabetic patients. Methods: The research group consisted of forty non-diabetic individuals with symptoms associated with RH. At baseline, all patients received a diagnosis of RH and a food challenge assessment. Over six months, each patient saw the same doctor four times. Both sessions focused on nutrition education about the low glycemic diet (LGID) and the Mediterranean diet (MD). This diet should be followed for three months, and two diets are tested. When a dietary assessment is completed, patients do not have a dietary pattern. The final follow-up appointment takes place twelve months later and this is when each patient undergoes a detailed assessment of their current diet and an assessment of the frequency of symptoms associated with hypoglycemia. Results: There is a reduction in the weight of eight out of ten identified hypoglycemic symptoms after the intervention of the diet. The most important changes were observed in the following symptoms: hunger (η
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= 0.51 It. The results were compared for two recommendations, LGID and MD. The reduction in hypoglycemic symptoms continued after twelve months. Self-nutrition counseling improved the patients’ nutritional status compared to those present before the intervention according to the health index (F
= 0.91, 90% CI [0.89; 0.93] one. Conclusions: Healthy changes in diet can improve patients’ health and reduce the severity of their symptoms after hypoglycemia. Therefore, a special diet focused on food management that should be combined with follow-up consultation will be a useful tool in the treatment of non-diabetic patients. which shows symptoms such as hypoglycemia during meals.
Active hypoglycemia; nutritional interventions; foods with no glycemic index; Mediterranean diet active hypoglycemia; nutritional interventions; foods with no glycemic index; Mediterranean food
Hypoglycemia is a well-documented clinical condition found in diabetic patients [1]. It occurs when the sugar level falls below the limit of life and if it continues it is accompanied by adrenergic and neuroglycopenic symptoms.
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The endocrine glands that affect the metabolism of glucose are produced as insulin and glucagon. These two types of antibodies, produced by the cells of the islets of Langerhans of the pancreas, are responsible for blood glucose changes, and their activity is often determined by glucose changes. In addition, there are positive indicators that affect the glycemic response in the postprandial and nocturnal periods. The most important are exercise, stress, illness, disease, and medication. In addition, the amount and composition of food eaten, as well as the fasting time, can affect the level of glucose [3]. It should be noted that the concentration of sugar in the blood changes every day. These physical changes (if they are in the normal range of sugar) should not cause any alarm.
It should be said that non-diabetic patients, without insulin resistance (insufficient insulin production or poor insulin action), also have some the glycemic changes associated with hypoglycemic symptoms. Reactive hypoglycemia is an example of this phenomenon. RH can be defined as postprandial hypoglycemia, which occurs 2-5 hours after a meal. Although this condition was identified at the beginning of the 20th century, until now there is no complete etiology and pathogenesis [4]. It is not unusual that patients show symptoms of hypoglycemia without glucose loss [5]. Their symptoms can appear during meals, but the frequency of the warning signs does not have a clear pattern. Because hypoglycemic-like symptoms are not always associated with low glycemia, it is still unclear how to explain the occurrence of unusual symptoms caused by hypoglycemia [6]. There is no standard diagnostic test to determine what causes and/or triggers the symptoms of an eating disorder. In addition, there are currently no guidelines on appropriate interventions to reduce symptoms such as hypoglycemia.
There are many studies focusing on proper nutrition that can help to reduce the risk of low glycemic changes in people with diabetes [7, 8, 9, 10 ]. However, RH has been linked to studies that do not have metabolic diseases, and there are no clear health factors that may cause hypoglycemic symptoms in patients, both both at the beginning of true hypoglycemia and when blood glucose is in the normal range. Hypothetically, that problem can be caused by factors related to the patient’s lifestyle and diet [4]. It has been recognized that dietary modification plays an important role in the treatment and management of diet-related diseases [11, 12, 13]. Currently, there are no recommendations for non-diabetic patients with symptoms related to hypoglycemia, which will reveal the best way of eating to follow. However, there are two types of food that require special attention in terms of their ability to reduce glycemic changes, which are not suitable for patients with high blood sugar. This is a low glycemic diet and a Mediterranean diet [14, 15].
LGID is often defined as a diet that can reduce the rise in glucose during meals. Therefore, it is one of the recommended foods for people with diabetes and obesity [16, 17, 18]. The glycemic index is a measure that shows the increase in blood sugar after eating certain foods, compared to the increase in blood sugar after eating the same carbohydrates in paper. pure glucose. Foods can be classified as having a low, medium, or high glycemic index. Beneficial results can be seen when patients follow a diet with a low glycemic index, as this can delay the increase in blood sugar compared to foods that have medium or high. Such a diet includes the exclusion of certain vegetables, fruits, and products, as well as foods that contain refined starches and added sugars [19]. To prepare food according to LGID, it is necessary to use appropriate tables, which set the results of the glycemic index. However, there are some limitations based on the glycemic index. Specific values may vary between tables; the price index does not correspond to the price of the material; and these results can also be influenced by the food plan and food composition [20].
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The Mediterranean diet has been proven to be beneficial, treating the effects of obesity, metabolic syndrome (MetS), cardiovascular disease (CVD), and type 2 diabetes (T2DM) [21, 22] . MD is based on food and products (rich in fiber), lean oils (eg olive oil, nuts, seeds),
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