Diabetes With Hypothyroidism
OVERVIEW
Ms. Nilanjana Kaur, a 39-year-old banker joined Café Nutrition’s diabetes management program at her doctor’s behest. Her thyroid levels were under control with medication. However, her blood pressure and sugar levels were high in spite of her high medication dosage. In general, her lifestyle was sedentary with increased personal stress levels.
Her readings (at the start of the program) were as follows:
Weight: 82.2 Kgs
Body Fat: 44.3%
Visceral Fat: 20%
BMR: 1524 Kcals
BMI: 36.1 Kg/m2
Skeletal Muscle: 19.5%
Total Cholesterol: 211 mg/dl
Triglycerides: 220 mg/dl
HbA1c: 5.9%
APPROACH
Our clinical nutritionist helped Ms. Kaur enrol into the program with a body composition which indicated a high BMI, total body fat and visceral fat percentage. Her total cholesterol and triglyceride reports also indicated higher numbers. Her high triglyceride and hbA1c levels were attributed mainly to her central obesity.
Her food history with the 24-hour food recall highlighted essentially a carbohydrate rich diet with practically no protein foods. Her fruit and vegetable intake were also low.
In response, Café Nutrition team designed a 7-day diet plan with her work schedule in mind. Easy to cook meal options were suggested to help her plan meals through the day. A fiber rich, low sodium, moderate carbohydrate and high protein diet was formulated to help manage her blood pressure and high blood sugar levels. Functional foods to manage blood sugar and cholesterol levels were introduced. Animal foods were reduced to three times a week. A daily 45-minute brisk walk with 30 minutes of yoga on alternate days was introduced in the routine.
RESULTS
A wholistic approach helped her lose around 11 kgs. Her blood reports reflected a quantifiable positive change. Her reduced visceral fat led to a decrease in her Hba1c and triglyceride levels. The diabetes medication dose was reduced to half. Her blood pressure was also under control with a reduction in her medicine dose.
Her readings (at the end of 9 months) were as follows:
Weight: 71.4 Kgs
Body Fat: 41%
Visceral Fat: 13.5%
BMR: 1387 Kcals
BMI: 31.3 Kg/m2
Skeletal Muscle: 20.8%
Total cholesterol: 196 mg/dl
Triglycerides: 149 mg/dl
HbA1c: 5.2%
CONCLUSION
Changes in food and lifestyle modifications helped Nilanjana be more mindful of her eating habits. Exercise became a part of her daily routine and she felt lighter and energetic. Her stress levels were much under control. Finally, reduction in her medicine dose is a proof of how food can be used as medicine in the management of non-communicable diseases.