Der Diabetologe

, Volume 2, Issue 3, pp 226–232 | Cite as

Ernährung bei Diabetes

Spezielle Herausforderungen
Leitthema
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Zusammenfassung

In den aktuellen Ernährungsleitlinien wird von den Fachgesellschaften bei Diabetes mellitus eine Makronährstoffrelation von 45–60% Kohlenhydraten, 10–20% Eiweiß und maximal 35% Fett empfohlen. Die wissenschaftliche Evidenz ist bislang aber noch nicht für alle Empfehlungen klar definiert. Aktuelle Studien zeigten z. B., dass die Zufuhr von unlöslichen Ballaststoffen evtl. unterinterpretiert sein könnte. Möglicherweise können diabetische Patienten auch davon profitieren, sich bezüglich der Kohlenhydratzufuhr an der unteren und bezüglich der Proteinzufuhr an der oberen Grenze der jeweiligen Bandbreite zu orientieren.

Schlüsselwörter

Diabetes mellitus Ernährungsempfehlungen Evidenzbasiert Gewichtsverlust Adipositas 

Nutrition in diabetes

Specific challenges

Abstract

According to the current nutritional recommendations issued by professional diabetes and nutrition associations, diabetic patients should keep to a diet consisting of 45–60% carbohydrates, 10–20% protein, and not more than 35% fat. However, not all of these nutritional recommendations are evidence based. For example, current studies show that the intake of insoluble roughage may be underrepresented. It is also possible that diabetic patients could benefit from keeping to the lower end of the recommended range for carbohydrates (45%) and the upper end of the range advised for protein (20%).

Keywords

Diabetes mellitus Nutritional recommendations Evidence based Weight loss Obesity 
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Notes

Interessenkonflikt

Keine Angaben

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Copyright information

© Springer Medizin Verlag 2006

Authors and Affiliations

  1. 1.Abteilung für Endokrinologie, Diabetes und Ernährungsmedizin, Campus Benjamin Franklin, Charité-Universitätsmedizin, BerlinAbteilung Klinische Ernährung, Deutsches Institut für ErnährungsforschungNuthetal

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