Dietary restrictions for patients with high blood sugar: The importance of limiting salt intake and chewing food thoroughly.

Dietary Recommendations for People with High Blood Sugar

Avoid Unrestricted Salt Intake: Generally, the incidence of diabetes is higher in middle-aged and elderly people. Due to differences in taste perception, many middle-aged and elderly people have developed a preference for stronger flavors and consume more sodium.

However, modern medical research shows that the sodium content in salt is directly related to the digestion and absorption rate of starch and the blood sugar response. Sodium can accelerate the digestion of starch by stimulating the activity of amylase, or accelerate the absorption of glucose released from digestion in the small intestine, thereby increasing blood sugar levels. Experiments have shown that the plasma glucose concentration of those who consume salty foods is higher than that of those who consume unsalted foods. Therefore, experts remind diabetic patients to limit their salt intake.

Furthermore, excessive salt intake can easily lead to high blood pressure, increase the burden on the heart, trigger heart failure, and cause systemic edema and diarrhea.

Generally, a normal person's daily salt intake should be less than 10g (about 2 teaspoons), equivalent to 4g of sodium. For diabetic patients with nephropathy and edema, sodium intake should be even lower.

Avoid frequent "fast food" meals: The food intake of diabetic patients is often calculated to ensure that its effective nutrients are fully digested, absorbed, and utilized. However, the speed of eating and the degree of chewing can affect nutrient absorption. From a nutritional perspective, repeated chewing in the mouth stimulates saliva secretion. The digestive enzymes in saliva aid digestion, thus promoting nutrient absorption. Furthermore, chewing slowly prolongs mealtime, allowing for a feeling of fullness even with reduced portion sizes due to more thorough digestion and absorption. Conversely, wolfing down food inevitably leads to many disadvantages, hindering the full absorption of nutrients. Experiments have shown that those who chew more thoroughly absorb 13% less protein and 12% less fat than those who chew more finely, and also have a stronger appetite.

Research indicates that appetite only decreases after chewing for at least 5 minutes. This phenomenon is related to the brain's appetite-related tissues. When these tissues receive too many of the same stimuli from the tongue and other parts of the brain, they become less sensitive, thus reducing appetite. Therefore, chewing time must be longer to achieve this goal. Otherwise, wolfing down food will only increase appetite, easily leading to overeating before feeling full, resulting in a sudden excess of calories and increasing the burden on organs such as the stomach and pancreas, creating a hidden danger for disease development.

Diabetic patients, as a special population, must avoid this bad eating habit. For patients with a particularly good appetite, it is advisable to eat some low-fat, high-volume, low-calorie dishes first, such as stir-fried bean sprouts, stewed cabbage, spinach salad, or stir-fried celery, to satisfy hunger before eating the main course.