Type 2 diabetes is Australia's fastest growing chronic disease and is the most common type of diabetes, affecting 85 to 90 percent of those people with diabetes. We help to answer some common questions surrounding your risk of getting type 2 diabetes and its dietary management.

Diabetes runs in my family. Does this mean I have type 2 diabetes?
Having a family history of diabetes certainly increases your risk, but it doesn't mean you actually have or will get the disease. Try reducing the risk factors you can control, such as maintaining a healthy weight, eating wholefoods and keeping active.

I'm confused about the role of sugar in type 2 diabetes. Should sugar be avoided?
Sugar can be included as long as it is in nutritious foods, such as low-fat yoghurt. It is acceptable to add a small amount of sugar to recipes — as long as it is with nutritious ingredients. Try to keep sugar from lollies and soft drinks to a minimum, as these foods provide kilojoules without the benefit of other nutrients.

Does following the glycaemic index (GI) help with type 2 diabetes?
The glycaemic index is a method of rating carbohydrate-containing foods. Low-GI foods are absorbed by the body at a slower rate than high-GI foods. Research shows that following GI in conjunction with a healthy eating plan may be beneficial if you have type 2 diabetes or are at risk of type 2 diabetes. Try to include at least one low-GI food, such as wholegrain bread, an apple or legumes at each meal.

Should I avoid carbohydrates if I have type 2 diabetes?
Carbohydrates provide your body with the fuel it needs and form an important part of a balanced diet for everyone, regardless of whether you have diabetes or not. The key for those with type 2 diabetes is to watch the quality and quantity. Studies have found that people who eat good-quality carbs — basing what they eat on whole plant foods rather than refined foods — have a reduced risk of type 2 diabetes. Try to choose wholegrain cereals or breads, such as rye or multigrain, brown rice, oats and wholemeal pastas.

This information is provided by the Sanitarium Nutrition Service.

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