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Can the diabetic diet be improved?

Abstract

Dietary control is a central part of management of diabetes mellitus. Traditional advice is primarily concerned with carbohydrate restriction, calorie control and the timing of meals. The importance of the fat and fibre content is largely ignored although fats might influence the development of cardiovascular complications and fibre the blood glucose concentration and the response to hypoglycaemic agents. The composition of the diabetic diet needs reappraisal.

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