From Allentown, Pennsylvania, USA:
In previous responses, you suggest 2-3 hours after a meal, the blood sugar should be 50 points higher than the premeal blood sugar (which should be under 120 mg/dl [6.7 mmol/L]).
What percent of fat calories is suggested for a meal to keep consistency with the 50 point swing? My meals vary with regard to fat content, and sometimes I am much lower than 50 points and end up with hypoglycemia, and other times I eat high fat meals where my blood sugar is higher than 50 points.
I would like to clarify your answer before I answer it. I hope you meant to state that 2-3 hour postprandial blood sugar should be no higher than 50 mg/dl over the preprandial blood sugar. That is usually a good rule of thumb for people with diabetes to abide by. As you have seen personally, a higher fat meal can slow down absorption of a meal and cause spikes later after eating (not timing absorption of meals with timing of faster acting insulins). Most registered dietitians will develop a diabetes meal plan with approximately 30% of calories from fat, a majority of that from monounsaturated and polyunsaturated fats.
Additional comments from Dr. Jim Lane:There is some room for variation, but the usual recommendation for fat content in the diet is roughly 30-40% of the total caloric intake.
Original posting 6 Feb 2004
Posted to Meal Planning, Food and Diet
Last Updated: Tuesday April 06, 2010 15:09:54
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents.
© Children with Diabetes, Inc. 1995-2015. Comments and Feedback.