title: [Nutrition in patients with type 2 diabetes].
abstract: The main nutritional goals in type 2 diabetes are to reduce overweight which is very frequent in patients with type 2 diabetes, to limit post-prandial hyperglycaemia and to decrease long-term cardiovascular risk. Hypocaloric diet is an important part of nutrition counseling in patients with type 2 diabetes leading to reduce weight and to increase insulin sensitivity. Saturated fat should not exceed 10% of daily caloric intake. Carbohydrates intake should be between 40% and 55% of daily caloric intake in equilibrium with mono-unsaturated fat intake ranging between 10% and 25%. In type 2 diabetic patients featuring abdominal obesity and dyslipidemia (hypertriglyceridemia), the advised intakes of carbohydrates and mono-unsaturated fat will be respectively 40% and 25%. Carbohydrates with high glycemic index have to be consumed during meals containing lipids and proteins in order to reduce their hyperglycemic effect. Moreover, an "anti-atherogenic" diet containing enough fruits, vegetables and fish should be advised in patients with type 2 diabetes.
authors.affiliation: Service endocrinologie, diabétologie et maladies métaboliques, CHU Dijon, hôpital du Bocage, 21079 Dijon, France. bruno.verges@chu-dijon.fr
authors.forename: Bruno
authors.initials: B
authors.lastname: Vergès
mesh_terms: D001786:Blood Glucose / Q000378:metabolism; D003924:Diabetes Mellitus, Type 2 / Q000178:diet therapy*; D003927:Diet, Diabetic; D004038:Diet, Reducing; D005638:Fruit; D006801:Humans; D007328:Insulin / Q000097:blood; D017747:Seafood; D014675:Vegetables; D015431:Weight Loss / Q000502:physiology*
chemical_list: D001786:Blood Glucose; D007328:Insulin