Apply some basic nutritional advice for insulin resistance It has been shown to be an effective tool in the prevention and treatment of this situation.
What to consider when it comes to nutrition?
Medical treatment is often accompanied by lifestyle changes, such as a program of physical activity, good nutrition, and rest. These habits are considered essential, since they can modify some risk factors for this condition. So what to consider when it comes to nutrition?
Causes of loss of insulin sensitivity
The exact reasons for insulin resistance are unknown to date. However, certain triggers do stand out.
Among these, the ones that cannot be modified are the following:
Age.
Family history of diabetes mellitus.
Pre-existing diseases.
Meanwhile, certain factors can be improved through lifestyle. These include the following:
Sedentary life.
Overweight and excess abdominal fat.
Inflammation.
Eating in excessive quantities.
Diets with a high presence of lipids (especially saturated).
As can be seen, many of these factors are related to diet. Therefore, it is worth practicing some nutritional advice for insulin resistance with your patients.
5 nutritional tips against insulin resistance
Applying dietary changes is one of the first steps to address this situation. To get positive results, you have to make it balanced, with healthy foods and low in simple carbohydrates.
1. Prevent and treat overweight and obesity
That your patients maintain a healthy weight is one of the first considerations to prevent this health problem. So in case of observing overweight or obesity it is necessary to recommend a suitable diet.
2. Avoid overfeeding
The results of several studies with people subject to increased caloric intake show an increase in insulin resistance. This appears in different degrees, both in the short and long term. For this reason, it is advisable to adapt the energy inputs to the individual needs of each patient.
3. Follow a low carbohydrate diet
One of the triggers of insulin resistance is sudden and continuous rises in blood sugar. Regarding this, your patients should know that carbohydrates are the macronutrient that converts faster to glucose after digestion.
Increase your intake of vegetables
It is advisable for patients to fill half the plate of their main meals with low-starch vegetables. These can be raw, boiled, roasted, or in the form of a cream.
Avoid ultra-processed
Finally, these types of food products are poor in nutrients, contain significant amounts of saturated and hydrogenated fats and an excess of added sugar. Therefore, they are not advisable.
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