Advisory

Prediabetes

Prediabetes is a health condition where blood sugar levels are higher than normal but not high enough to be diagnosed as diabetes. It serves as a warning sign indicating that an individual is at increased risk of developing type 2 diabetes. If prediabetes is recognized in time and measures are taken to control it, the progression to diabetes can be slowed or even halted.

From a nutritional perspective, it is important for individuals with prediabetes to follow a healthy eating plan. This means limiting the consumption of foods high in sugar and fat while increasing the intake of fruits, vegetables, whole grains, and proteins. Regular physical activity and maintaining a healthy body weight are also crucial for controlling blood sugar levels and preventing diabetes.

Hello,

I would like to inquire about the connection between the consumption of artificial sweeteners with coffee. Could it be assumed that the glycemic peak, along with caffeine, will increase due to faster absorption despite their lower glycemic index? Is it therefore reasonable to limit coffee consumption in clients with prediabetes, despite its benefits, to reduce the burden on the pancreas and to normalize the value of glycated hemoglobin, i.e., the three-month average blood sugar level, more quickly?

When it comes to low-calorie sweeteners (which practically includes all of them), there is no risk of excessive blood glucose increase, even when combined with coffee.

There can be a debate about whether coffee is beneficial to health, as the health benefits often associated with it are mostly related to a healthy population. Meanwhile, in individuals with metabolic disorders, its side effects are shown to affect health to a much greater extent. Additionally, it is necessary to consider individual differences, as caffeine metabolism is primarily driven by genetics, influencing the overall impact of coffee consumption on each of us.

For diabetics, I do not advocate the use of artificial sweeteners not only because they are unnecessary (= sweeteners are not essential), but also because they are counterproductive in their nature. If you want to make exceptions, use sources of inulin (e.g., chicory syrup), which also function as a prebiotic.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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