Thanks for your question!
Diabetes Net defines "Impaired Glucose Tolerance," now known as
prediabetes, as "having a blood glucose level that is higher than
normal, but not high enough to be classified as diabetes. It has also
been referred to as borderline or chemical diabetes."
While there's no hard and fast "prediabetic diet," there are a number
of dietary measures you can take to decrease your odds of developing
adult-onset (Type II) diabetes.
Diabetes Australia makes the following recommendations, based on three
diabetes prevention studies:
- Reduce total food and beverage intake by eating smaller main meals
reducing or eliminating between meal snacks.
- Choose low fat milk, yoghurt, ice cream and custard.
- Choose lean meat and chicken, trim any fat off before cooking.
- Avoid the use of butter, lard, dripping, cream, sour cream, copha,
milk, coconut cream and hard cooking margarines.
- Limit the quantity of cheese you eat and try reduced fat and low fat
- Save pastries, cakes, puddings, chocolate and cream biscuits for
- Avoid fatty take away foods such as chips, fried chicken, battered
pies, sausage rolls and pastries
- Choose tomato and soy based sauces rather than creamy sauces, and
creamy style soups
- Eat more vegetables (fresh, canned or frozen) and fruit (fresh,
- Eat more wholegrain breads and cereals preferably those with a
- Limit alcohol intake
("Reducing the incidence of Type 2 diabetes through lifestyle
< http://www.diabetesnsw.com.au/bgl_new/default.asp?RefID=280 >)
You'll also want to consider where foods stack up on the Glycemic
Index, mentioned above. Here's a relevant Q&A from the LamMD website:
"Q: I am a prediabetic and my doctor asked me to watch my carbohydrate
Can you give me some recommendations on what to eat?
A: The relevance of the Glycemic Index is especially important for the
diabetic, or insulin resistant individual. It is now realized that
some foods previously considered as having a low glycemic effect, for
example, bread and potatoes, should be consumed with caution, or at
least with other low glycemic foods, by the diabetic. On the other
hand, such healthy items as fruit do not have to be limited as much as
they used to be. Also, eating legumes and soy products can help
protect you if you do occasionally eat a sugary sweet."
( http://www.drlam.com/faq/Diet.cfm )
Foods that are higher on the glycemic index convert to glucose more
quickly and cause a spike in blood sugar; thus, diabetics and
prediabetics should favor foods low on the GI. You can find a
comprehensive GI chart here:
< http://diabetes.about.com/library/mendosagi/ngilists.htm >
While about 50% of prediabetics develop diabetes, the other half
manage to stabilize or reverse the condition through diet and
exercise. Some hopeful words from diabetesplanner.com:
"Those with prediabetes are more likely to be diagnosed with Type 2
diabetes in the future but there are preventative measures. Following
a diet low in fat and a reduction in calories, physical exercise, and
weight loss if overweight can help prevent or delay diabetes. These
preventative measures can "turn back the clock" and return elevated
blood sugars to normal levels."
Some links you make wish to consult:
GlucoMenu at Diabetes Planner.com
< http://www.diabetesplanner.com/sign_up/default.htm >
Paying service which provides tailored weekly prediabetes/diabetes
menus, grocery lists, recipes and nutritional information
Great news about avoiding diabetes
(Wellness Letter, University of California, Berkeley, November 2001)
< http://www.berkeleywellness.com/subCorner/pdf/2001/0111.pdf >
I used the following searches to find your answer:
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Best of luck!