The Tet holiday, a time for family reunions, often features lavish traditional meals with banh chung, an array of sweets, and sugary beverages. However, for individuals living with diabetes, this period presents a sensitive challenge, as dietary routines are easily disrupted, increasing the risk of blood sugar imbalances and potential complications. Behind the seemingly harmless invitations to "eat for fun" or "just try a little" lies a "sweet trap" that can make managing the condition much more difficult.
Dr. Nguyen Thi Minh Thu, from the National Endocrine Hospital, advises patients that while complete abstinence during Tet is not necessary, it is crucial to clearly identify food groups that should be limited to proactively protect their health.
One of the primary food groups that can cause rapid blood sugar increases is refined starches. Dishes such as banh chung, banh tet, xoi (sticky rice), and che (sweet soup), which are traditional spring delicacies, contain significant amounts of glutinous rice and starches with a high glycemic index. Consuming these in large portions, especially during meals rich in protein and fat, can lead to sharp post-meal blood sugar spikes. Patients should opt for smaller servings, pairing them with green vegetables and lean protein to slow down glucose absorption, and avoid consuming many starch-heavy dishes in a single meal.
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A Tet meal. Photo: Thu Ha |
A Tet meal. Photo: Thu Ha
Even more concerning is the category of high-sugar foods, which represents the most significant "sweet trap" of Tet. Jams, candies, pastries, carbonated soft drinks, milk tea, and bottled fruit juices are laden with simple sugars yet offer minimal nutritional value. Regular consumption not only causes acute blood sugar increases but also contributes to weight gain, elevated insulin resistance, and dyslipidemia.
Many believe that "a little of each" is safe, but when accumulated over several days, the total sugar intake can far exceed controlled levels. Patients should prioritize fresh, less sweet fruits in moderate quantities, minimize sugary beverages, and avoid continuous snacking habits.
Beyond sugar, foods rich in saturated fats and cholesterol, such as fried spring rolls (nem ran), stir-fried pork hock (gio xao), braised pork (thit kho), chicken skin, and organ meats, also pose risks. Excessive consumption over consecutive days can worsen insulin resistance, lipid disorders, and elevate the risk of cardiovascular disease, a common complication for people with diabetes. Choosing fish, lean meats, and tofu instead of fatty, fried dishes can help reduce the metabolic burden.
High-salt foods, including pickled onions (dua hanh), pickled eggplant (ca muoi), salted meats (thit muoi), dried goods, and processed foods, also require careful management. Individuals with diabetes face a higher risk of developing hypertension and kidney disease. Prolonged high salt intake during Tet can increase the strain on the cardiovascular system and kidneys, impacting long-term disease control.
Experts recommend that patients maintain a balanced diet, eat smaller, more frequent meals, avoid skipping meals, and refrain from "making up" for missed food after parties. More frequent blood sugar monitoring throughout the Tet holiday will enable timely adjustments to diet and medication, as guided by their doctor.
Tet is a time to enjoy family togetherness, but it is not a "holiday" from health care. Proactively avoiding "sweet traps", eating mindfully, and maintaining good blood sugar control will help people with diabetes celebrate a safe, healthy, and fulfilling spring.
By Le Nga
