The selection of suitable foods has always played an important part in the management of diabetes. A generation ago the chief concern was centered in the reduction of the carbohydrate intake; consequently, in the choice of articles of diet preference was given to those relatively poor in sugars and starches. The expression "diabetic food" came into vogue to designate a variety of products, some of them specially selected or prepared for this use, and all having in common a content of carbohydrate notably below that of ordinary products of the same class. An official definition was presently formulated by governmental authority, permitting the application of the term diabetic to indicate that a food contains "not more than half as much glycogenic carbohydrates as the normal food of the same class." Thus "diabetic flours" came into some vogue.
The outlook on the dietotherapy of diabetes has been considerably altered in more
FOODS IN DIABETES. JAMA. 1927;89(5):376–377. doi:10.1001/jama.1927.02690050042018
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