Congenital lipodystrophy, how to control oil and sugar?

For congenital systemic lipodystrophy , reasonable diet control and appropriate exercise are important treatments. A low-fat diet, limiting the intake of saturated fatty acids, and appropriately limiting the intake of high-sugar and high-calorie foods can help control blood lipids and blood sugar.

1. When hyperlipidemia occurs, how to control dietary fat intake?

Based on the fat content in daily food, and under the premise of ensuring nutrition, under the guidance of a doctor and registered dietician, foods with lower fat content should be preferred.

1. Generally speaking, cereals, vegetables and fruits contain relatively less fat. Fresh dates and tropical fruits, such as mango, lychee, longan, pineapple, banana, durian, dragon fruit, etc., have relatively high fat content, so you should pay attention to control it.

2. Meat, eggs and milk contain relatively high fat. Be careful to avoid fatty meat, and when eating chicken, duck and goose, remove the skin before eating.

3. Nuts and cooking oils have the highest fat content and are the main foods to be controlled in your daily diet.

In addition to fats that are visible, such as fatty meat and cooking oil, there are actually many invisible fats in life. Such as milk tea, cakes, biscuits, bread, cookies, potato chips, French fries, moon cakes, meat dumplings, ice cream, and popsicles . These are foods with high fat content and should be avoided!!!

Cooking oil has the highest fat content, so after knowing the fat content of each food, the most important thing is to know how to cook to reduce the use of oil while still making the dishes delicious.

2. These low-fat cooking tips are healthy and delicious.

1. Use non-stick pans, air fryers and other tools for cooking.

2. Choose low-oil methods such as steaming, boiling, mixing, and stir-frying, and avoid high-oil methods such as frying, pan-frying, and braising.

3. Use an oil spoon to measure the amount of oil.

4. Pay attention to read the food labels of condiments to see whether they contain fat. Generally, common condiments such as salt, light soy sauce, dark soy sauce, vinegar, etc. do not contain fat.

5. In order to make up for the poor taste of food caused by lack of oil, we can use natural seasonings, such as tomatoes, onions, green onions, ginger, garlic and other foods. We can also use cinnamon, bay leaves and other foods to increase the flavor of the dishes.

6. It is important to remind you that many parents still use salad dressing for seasoning, but there are different types of salad dressings, and most of them contain a lot of fat. Please check the ingredient list before use.

7. You can also add fruits to dishes to give the food a sweet and sour taste. Of course, for people with diabetes, you should pay attention to controlling the amount of fruit you use.

8. If conditions permit, you can also choose medium-chain fatty acids for cooking, but also not in excess.

3. If you have diabetes, you should also choose foods with a low glycemic index.

Foods with a low glycemic index can not only help regulate blood sugar, but also relieve hunger symptoms to prevent you from eating too much high-energy food.

(1) When conditions permit, increase the amount of leafy vegetables, such as green vegetables, cabbage, spinach, etc.

(2) If you choose vegetables high in starch, such as potatoes, yams, taro, and carrots, you should reduce your intake of staple foods appropriately. For staple foods, you should increase your intake of whole grains appropriately.

(3) When making rice, add an appropriate amount of millet, black rice, purple rice, oats, brown rice, mung beans, red beans and other miscellaneous beans. You can also use sweet potatoes, corn and other foods as part of the staple food instead of white rice or noodles.

(4) When making steamed buns, you can also add some miscellaneous grain flour, such as whole wheat flour, corn flour, black rice flour, etc., to make miscellaneous grain steamed buns.

References:

[1] Feng Zhichun, Wang Yan, Yang Rulai. Theory and practice of prevention of genetic metabolic diseases[M]. Beijing: People's Medical Publishing House, 2023.

[2] Chinese Nutrition Society. Food Exchange Portions. T/CNSS 020—2023.

Author: Niu Yang, Sheng Jinye, Zhang Yajie, Feng Yi, Tang Qingya

Department of Clinical Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine

Project source: Shanghai Health Science Popularization Young Talents Special Project **(JKKPYC-2022-06)**