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• W2012126229 abstract "As diabetes mellitus is a disorder of the metabolic disposal of food, which is at least in part affected by the quantity of food eaten -- if not the quality it is necessary to consider the interaction of food and the diabetic state from two aspects. First, the forms of food intake which may precipitate the diabetic condition, perhaps in a person who is otherwise already predisposed, should be considered, and as an immediate corollary whether that food-induced diabetic condition is reversible by altering the food intake. Secondly, once the diabetic condition is established, it is necessary to establish guidelines for the quantity and quality of food to be eaten, bearing in mind the aetiology of the diabetic state, the drug or hormone treatment to be given and other physiological or pathological processes which might affect food intake and disposal. The term 'diet', and the sometimes threatening presence of a 'dietician' to enforce it has probably contributed to the general indifference, and even antipathy, that discussion of what diabetic people should or should not eat engenders amongst both patients and their doctors. A concept of simple food advice, with a cheerful food adviser to give it, will not resolve the problem of whether a patient keeps to his diet, but might by a more pragmatic approach circumvent the question entirely. This is not to argue for a 'free diet', but rather to accept that people do not eat to a rigid pattern. Doctors certainly need to learn more of the principles of human nutrition, but nutritionists might also benefit from a more sympathetic understanding of human nature. There have been several reviews of diet therapy for diabetes in the past decade: the most practical has been the 'analysis of failure' by the late Kelly M. West (1973), and this should be required reading for all who wish to develop an understanding of this field. That a diabetic should keep to a diet has been the central goal of therapy since John Rollo (1797) and his famous advice to diet 'as long as the stomach will bear'. The problems are what diet to advise and whether the patient will keep to the regimen. Failure, in this context, does not necessarily mean the patient who does not 'keep to his diet', but more often failure of the medical advisers to set a rational and attainable goal." @default.
• W2012126229 created "2016-06-24" @default.
• W2012126229 creator A5015521736 @default.
• W2012126229 date "1982-07-01" @default.
• W2012126229 modified "2023-09-25" @default.
• W2012126229 title "10 Food and diabetes: The dietary treatment of insulin-dependent and non-insulin-dependent diabetes" @default.
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• W2012126229 doi "https://doi.org/10.1016/s0300-595x(82)80026-1" @default.
• W2012126229 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/6291822" @default.
• W2012126229 hasPublicationYear "1982" @default.
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