Food Groups - Carbohydrate, Fat and Protein.

Dietary Guidelines for Diabetic's.

Target figures below were from the NHS - Health Library Dietary Guidelines published in 2001. However the page no longer exists and there are no NHS guidelines I can now find online.

These were the recommendations for over weight Type 2 diabetic's with a body mass index of more than 25. Note that, the advice may have changed since this guidance was given.

I refer you to a medical professional if you need more information on this.


Dietary GuidelinesCalories
Total Fat25-30%
- Saturated Fat + Hydrogenated Fat 10% or less
- Polyunsaturated Fat 10% or less

Nutritional Breakdowns by Calories, Food Groups, Fibre & Sodium.

Based on product labels.

Carbohydrates and Blood Sugar Levels.

The table below shows the nutritional food groups with the typical times taken to convert the various food groups in to blood sugar following a meal.

In practise it is carbohydrate that cause high blood sugar problems for diabetic's. You should aim to replace carbohydrate with a fast conversion to blood sugar with slower acting carbohydrate.

These are generally higher fibre or less processed forms of food. Foods with a lower Glycemic Index.

Group Sugar Conversion Conversion to Blood Sugar Major Food Sources
Carbohydrate with Fast Conversions to Blood Sugar 100% 15 to 35 minutes Table or Refined Sugar, Bread and Potatoes
Carbohydrate with Slow Conversions to Blood Sugar 90-100% 30 to 95 minutes Durum Wheat Pasta, Rice (not instant), Beans and Peas
Protein 60% 180 to 240 minutes Meat, Fish, Beans, Nuts, Grains and Cheese.
Fat 10-30% 480+ minutes Butter, Cheese, Cream, Cooking Oils, Margarine and Nuts.