The modern treatment of diabetes is generally recognized as an attempt to relieve overstrain of a weakened assimilative function by limitation of the diet. In the more severe cases, such relief is most quickly and thoroughly obtained by fasting, either immediately or after a preparatory fat-free diet as proposed by Joslin. This part of the program is usually the simplest for successful accomplishment, and the chief difficulties and chief causes of varying results in the hands of different practitioners are found in the arrangement of the subsequent diet. Excess in total calories has been the commonest mistake and responsible for much unfavorable progress and mortality, as pointed out in the comparison of cases differently treated by different persons in the Rockefeller Institute series.1 But the proportions of various foods are also highly important for maintaining control of the diabetes with the least possible impairment of health and strength. Some
ALLEN FM. PROTEIN DIETS AND UNDERNUTRITION IN TREATMENT OF DIABETES. JAMA. 1920;74(9):571–577. doi:10.1001/jama.1920.02620090001001
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