Читать книгу Practical Carbohydrate Counting - Hope S. Warshaw - Страница 20

As noted, carbohydrate is the main determinant of glycemic rise after eating. Protein and fat have far less impact on the rise of blood glucose levels than carbohydrate (ADA 2008b). Despite the limited impact of protein and fat on blood glucose levels, the amount of these macronutrients consumed by people with diabetes can contribute to both their short- and long-term health. Refer to chapter 10 for more discussion on the impact of protein and fat on blood glucose levels. The ADA encourages practitioners to follow the DRIs for protein of 10–35% of total energy and 20–35% for fat (ADA 2008b; Institute of Medicine 2002).

People who are taught Basic Carbohydrate Counting also need to be provided with some basic guidelines about healthy amounts of foods that contain protein and fat.