‘Diabetes is a lifestyle condition’
The world recently observed World Diabetes Day, and for a local hospital there was cause for celebration as their first diabetes support group held a successful year-end party.
Community service dietitian at Bertha Gxowa Hospital, Joan Akob, was the driving force behind launching the hospital’s first Diabetes Support Group.
Launched in March, the support group had their year-end party on November 14 just as the world was observing World Diabetes Day.
“After a few months of working at the hospital, I realised that the majority of the outpatients we saw were diabetic patients,” said Joan.
“I approached the chief dietitian and asked if we could start a support group and maybe it could help minimise the number of patients we saw on a one-on-one basis, and patients could gain encouragement in a group setting.”
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Since March the group has held meetings twice a month, on the first and last Fridays of the month, and has gained almost 50 members.
The hospital is populated by three types of diabetic patients, Type One, Type Two and those with gestational diabetes.
“Type One diabetes is a bit random, it can be found in children and older people and it affects all genders,” said Joan.
“There’s no definite known cause, it develops when your body either has minimal or no insulin caused by the pancreas not secreting enough insulin.
“You find that many Type One diabetics use insulin injections and the condition is diagnosed at an early stage.
“Type Two diabetes is usually found in older people, who are overweight.
“It is primarily caused by a prolonged unhealthy lifestyle, which then eventually results in the body’s insulin not being as responsive to glucose.
“Gestational diabetes is usually found in pregnant women, mainly because of weight gain.”
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According to Joan, fatigue, a dry throat, always feeling thirsty, feeling faint or dizzy, a constant stinging or itching sensation on the skin and blurry vision are some of the warning signs identified in Type One diabetes.
“Type One diabetics sometimes struggle with being underweight, and are sometimes given a supplement to balance their weight,” said Joan.
The same symptoms, including being overweight, contribute to red flags in identifying Type Two diabetes in patients.
Joan, who has a diabetic grandmother and has lost an uncle to the condition, said spreading awareness on the condition has become a personal interest because she now fully knows the dangers that come with an unbalanced diabetic lifestyle.
“I always tell my patients to see a dietitian and a nutritionist if they are diagnosed with diabetes, to put them on a beneficial diet,” she said.
“Diabetes is a lifestyle condition, you have to make a lifestyle change.
“With the right encouragement and a change in your diet paired with your medication you’ll be in control.”
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With a keen interest also in orphan care, Joan based her dissertation on the study of caregivers and dietary diversity in children’s homes.
In which she found that foods rich in Vitamin A and iron were rarely served in comparison to the popular foods which are high in starch and oil.
“This type of diet can cause complications in their older years.
“This is why I encourage people to take on a diabetic lifestyle, even if you are not diagnosed with diabetes, adopting a diabetic lifestyle could help balance your system.
“It can help you lose weight and maintain your blood sugar and blood pressure,” she said.
According to Joan, members of her support group have sent feedback saying they have gained more confidence since gaining control over their condition, maintaining their blood sugar and the diet has notched up their energy levels too, proving that the support group has been helpful.
“Change your mindset and live a healthy lifestyle for the rest of your life, there are only positives to changing to a diabetic diet,” she said.
Info box:
The diabetic diet
• Diabetes is not only about managing your sugar but about your intake of processed carbohydrates.
• Remember that processed starches cause your blood sugar to go up a lot faster than starches that are high in fibre.
• Always choose starches that are high in fibre and the portion size should only be a quarter of your plate.
• The main foods on your plate should be vegetables because they too contain a lot of fibre.
• Be cautious of the sweet vegetables, such as carrots and butternut, for those servings only a tablespoon or two but not half a plate.
• Avoid processed meats, because they are high in fat and salt and they’re not good for blood sugar.
• Go for lean or fresh meat options only.
• When it comes to fizzy drinks, you can have the sugar-free products, but Joan suggests you dilute them with water or simply avoid them if you aren’t too sure of the brand.
• Drink more water, four to six glasses a day.
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