Because protein is both a source of energy and the most important nutrient, it plays an important role in the treatment of diabetes diet. How much protein should a diabetic patient (ordinary adult diabetes without kidney complications) ingest daily?

　　The Guidelines for the Prevention and Treatment of Type 2 Diabetes in China issued by the Diabetes Branch of the Chinese Medical Association (2007 edition, referred to in this article for short) Yang Wenying version, because the main person in charge of formulating the guide is Yang Wenying) recommended that protein should provide 15% to 20% of the total energy of the diet. The Chinese Medical Doctors Nutrition Committee Professional Committee and the Chinese Medical Association Diabetes Branch jointly issued the "Chinese Diabetes Medical Nutrition Treatment Guidelines" (2010 version, referred to as Ji Linong and Ma Fang version in this article, because the main responsible for the development of the guidelines are the two of them ) Suggests that protein should provide 10% to 15% of the total energy in the diet. The two are not consistent. This is exactly the issue to be discussed in this article.

　　 Calculated based on the daily energy intake of 1600kcal for a common diabetic patient (Note ①). If recommended according to Yang Wenying''s version (the middle value is 12.5% for the convenience of calculation), 50g of protein is required (1600×12.5%÷4=50); if according to the Ji Li Nongma version (also taking the middle value of 17.5%), 70g is required. The latter is 1.4 times the former, or the difference between the two is 20g protein.

What is the concept of 　　20g protein? This is roughly equivalent to the protein content of 100g (2 two) lean beef or lean pork, or 1 egg plus 300g milk. That is to say, if the diabetic patient arranges his diet according to the recommendations of Ji Linong and Ma Fang, he will eat 2 or 2 lean meat less than Yang Wenying, or 1 egg and 300g of milk.

　　If you consider the changes in intake of other nutrients due to different protein intakes, for example, eating 20g less protein means eating 20g more sugar (note ②), then, maybe It''s not just a question of eating 100g less meat or more. Diabetes recipes made according to the two versions of the guide will be very different. Interestingly, the two editions of the guideline all claim to refer to information from the United States regarding the recommended dietary protein levels for diabetes.

　　 I personally agree with a protein supply ratio of 15% to 20%. There are four reasons: first, under the premise of low energy intake of diabetes diet, it is right to increase the ratio of protein energy supply (note ③), so as to ensure sufficient protein intake for diabetic patients. Second, studies have shown that glucose produced by diabetic patients (as well as healthy people) through the gluconeogenesis diet protein will not affect blood glucose levels (note ④), so the protein energy supply ratio is slightly higher (note ⑤) to control blood sugar The level is favorable. Third, according to existing research, the protein energy supply ratio is tolerable between 10% and 35% (Note ④), so a slightly higher protein ratio of 15% to 20% will not cause harm. Fourth, and perhaps the most important, protein intake is slightly higher, which helps to improve the diet quality of diabetes patients and ensure the intake of vitamins and trace elements (note ⑥).

　　Notes and Notes:

　　Notes: Yang Wenying and Ji Li Nong Ma Fang have no obvious difference in energy recommendation.

　　Note②The energy card price of sugar and protein is the same.

　　Notes ③ Make the protein supply ratio of diabetic patients higher than non-diabetic patients, the latter is generally 10%~15%.

　　Comment ④The information is taken from the guides of the Jilinong and Mafang editions.

　　Note ⑤ A higher protein energy supply ratio means a lower sugar energy supply ratio.

　　Note ⑥ Because high-protein foods are also the most abundant foods containing vitamins and trace elements, ensuring protein intake also helps to ensure intake of vitamins and trace elements.