Carbohydrate substitutes in diabetes – use and calculation
Isabella Taylor
2026-03-16
7 min. read
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For individuals suffering from type 1 and type 2 diabetes, diet is an extremely significant aspect of their life, exerting a strong influence on their health and well-being. In this case, a diet with a restriction of easily digestible carbohydrates is recommended. Both meticulous selection and monitoring of the quantity of food items in the diet are essential. However, it can be problematic to establish an appropriate diet if one is not a specialist in nutrition, especially for those who have just discovered their condition and possess no knowledge about it. Therefore, the concept of carbohydrate substitutes has been devised to facilitate the composition of the correct diet.
Diabetes and metabolizable carbohydrates
A fundamental aspect of the diet for individuals with diabetes is maintaining stable blood glucose levels. In this context, what role do metabolizable carbohydrates play? They are digested and absorbed in the small intestine and, upon consumption, elevate blood glucose levels, particularly glycogen, monosaccharides, and disaccharides. Conversely, non-metabolizable carbohydrates such as fiber do not affect blood glucose. Furthermore, research indicates that the same carbohydrate content in different foods can yield varying glycemic responses, depending on the rate of glucose increase post-consumption. Consequently, the glycemic index (GI) was established. It is advisable to select products with a low GI (below 55) or moderate GI (56–69). However, metabolizable carbohydrates cannot be entirely excluded from the diet, as they constitute the primary energy source, including the sole energy required for brain function. Additionally, they regulate metabolic processes, serve as building blocks for cellular structures, and participate in water and mineral metabolism.
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