Notes when choosing milk for people with chronic diseases

Diabetes: Avoid Sweeteners

The main nutritional goals for diabetic patients are to control stable blood sugar, avoid postprandial hyperglycemia and support efficient energy metabolism.

You should choose milk with clear origin, safety certification, and read the label carefully before use.

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When choosing milk, prioritize milk specifically for people with diabetes, with a low glycemic index (low GI), which helps slow the absorption of sugar into the blood.

Avoid milks that contain refined sugar, syrups, maltodextrin, or sweeteners that can spike blood sugar.

Choose products containing soluble fiber such as inulin or FOS to help improve intestinal microflora and better control glucose.

Because patients are at risk of increased blood sugar at night, specific advice from a nutritionist on the amount of milk in the evening is needed to control blood sugar well. At the same time, regular blood sugar monitoring is required to assess product tolerance.

Choosing the right type of milk, nutritional products, using them properly and monitoring them regularly are prerequisites to ensure safety and effectiveness.

Kidney Disease: Substances to Control

The nutritional goal in kidney disease is to reduce the metabolic load on the kidneys, control the amount of protein, phosphorus, potassium and sodium in the diet. Milk specifically for kidney patients often has a special formula: low protein content but high biological value, potassium, phosphorus and sodium are strictly controlled.

Avoid milk fortified with vitamin D and calcium if you already have hypercalcemia.

Prioritize choosing milk that is high in energy (high in calories) but does not cause increased electrolyte load.

People with kidney failure should only use milk as directed by a nutritionist or treating physician. Perform regular tests to monitor kidney function and adjust milk intake if necessary.

Patients on hemodialysis or peritoneal dialysis have different nutritional needs and should individualize their diet, including milk choices, under the guidance of a specialist.

General notes for people with underlying medical conditions

People with underlying diseases when using nutritional products should carefully read the nutritional ingredients on the product packaging, paying attention to the content of sugar, protein, fat, sodium, potassium, phosphorus and other micronutrients. Should consult a medical expert when using.

It is necessary to balance the energy from milk with other sources in the diet to avoid excess energy, especially for people who are overweight or obese. Regularly check biochemical and health indicators to have appropriate adjustments in the type of milk and the amount used.

Milk is just one food in a varied, healthy diet that is important for people with underlying diseases, helping to support treatment, increase resistance and improve quality of life. Choosing the right type of milk, nutritional products, using them properly and monitoring them regularly are prerequisites to ensure safety and effectiveness.

You should choose milk with clear origin, safety and quality certification. Read the label carefully before use. Depending on each medical condition, you should consult a doctor or nutritionist before choosing the right type of milk.

Close coordination between patient - doctor - nutritionist will help optimize the benefits of dairy products, while limiting possible risks.

Source: https://thanhnien.vn/luu-y-khi-chon-sua-cho-nguoi-co-benh-man-tinh-185250417205740608.htm