Words or phrases such as 'light', 'low in sugar' or 'suitable for diabetics', among others, within the nutritional labeling of food "can error" in people with diabetes, warns Dr. Virginia Bellido Castañeda, of theDiabetes Working Group of the Spanish Society of Endocrinology and Nutrition (SEEN).
From the medical society they remember that food is a fundamental part in the management of diabetes, since controlling blood sugar we help prevent disease complications."Knowing the composition of food allows you to wear a healthy diet and, in turn, a good self -control of diabetes," he adds.
The labeling has the function of helping the consumer to better select the ingredients that you want you to be part of your diet, that is, "to choose those products that best adapt to their needs," explains the expert.Since December 2016, nutritional information of food is mandatory and is unified so that its interpretation is easier.
When facing these labels, a person with diabetes the main thing to know is that the nutritional information of any food should include, in order, energy value, amounts of fats, saturated fats, carbohydrates, sugars, proteins andsalt."Optionally, monounsaturated fats, polyunsaturated fats, polyalcohols, starch, food fiber, vitamins and minerals present in significant quantities may appear," he adds.
Basic nutritional information for diabetic
It is important to know the content of carbohydrates, since it is the nutrient with the greatest need for control, so it is basic to know the amount that each food labeled.As the SEEN, carbohydrates, especially simple (sugars), are the nutrients to which they pay more attention, since they cause the greatest increase in blood glucose levels.
There are two types of carbohydrates: starches, present in rice, potato, bread, legumes, cereals, etc.;and the sugars, which we find in the fruit (fructose), milk (lactose), white and brown sugar (sucrose), honey, etc.
"All increase blood glucose, so it is important to know the total carbohydrate content (HC). In addition, it is now mandatory that the labeling of the sugar content within the total HC," warns the expert.
The be alerts that the consumer can find nutritional statements related to the content of sugar that can be misleading.Thus, 'low sugar content' refers to when the product contains less than 5g of sugars per 100g in the case of solids, or less than 2.5g of sugars per 100ml in the case of liquids.'Without sugars' when the product contains less than 0.5g of sugars per 100g or 100ml.And 'without added sugars' when any type of sugar has been added to the product.
However, the SEEN warns, "it can have naturally present sugars in the food and, in that case, it must appear on the label: 'It contains naturally present sugars'".It must also be taken into account that some low carbohydrates foods can have high fat content."We must compare the nutritional information with that of the traditional food, since if the reduction of carbohydrates is not very important and, in addition, it is an increase in fats, traditional food is preferable."
Sweeteners and fats
Sweeteners can be of natural or artificial origin, caloric or heights."Acaloric are Acesulfamo K (E950), Aspartamo (E951), Cyclamate (E952), Sacarin (E954), Steviósido (Estevia) E960, neohesperidine E959, Neotame E961, Taumatin E957 and Sucralosa(E955).They do not provide energy or carbohydrates.Its usual consumption is considered safe, but it is recommended to avoid abuse, "they point out.
The calorics, the sucrose or table sugar, glucose or fructose, are the natural sweeteners par excellence."They provide energy (4 kcal for each gram) and raise blood glucose."And the polyalcohols: Sorbitol (E420), Manitol (E421), Isomalt (E953), Maltitol (E965), Lacitol (E966) and Xilitol (E967) are sweeteners produced from natural sugars, such as glucose or fructose,But modifying its structure, so its absorption is lower and increases the glycemia less than caloric sweeteners.
"It is considered that approximately 50% of the polyalcohols that are ingested are absorbed. It is important to take this into account to calculate the total carbohydrates of the food," warns the expert of the SEEN.
On the other hand, the doctor of the SEEN recommends to reduce the consumption of fats, especially those rich in saturated fats such as those of animal origin and some vegetable fats such as coconut or palm fat that are frequently used in products such as pastries and mustbe avoided.Within the fats, the consumption of fatty origin such as olive oil (monoinsaturated) is advised."With the new regulations, the type of fat must appear in the list of ingredients, which can help us choose healthier foods," he says.
