Can diabetic patients drink porridge made from corn kernels?

Corn porridge refers to a paste made from cornmeal. Generally speaking, if a diabetic patient's blood glucose is stable, they may consume corn porridge in moderation; however, if their blood glucose levels are fluctuating, it is not recommended to eat corn porridge. The analysis is as follows:

If a diabetic patient has well-controlled blood glucose and has already reasonably planned their carbohydrate intake in daily meals, consuming moderate amounts of corn porridge is acceptable. Corn porridge is rich in dietary fiber, which helps slow down the rise in blood glucose and provides a feeling of fullness. However, portion control is important—corn porridge should be included in the total daily calorie and carbohydrate count to prevent excessive intake.

However, if a diabetic patient’s condition is unstable, symptoms are severe, or blood glucose levels are fluctuating significantly, corn porridge is generally not recommended. Corn porridge is a paste made from ground cornmeal. Compared to whole corn kernels, the finer particles resulting from processing accelerate digestion and absorption, potentially causing a greater impact on blood glucose. After consumption, it is quickly digested and absorbed, easily leading to post-meal spikes in blood glucose, poor glycemic control, and subsequent damage to blood vessels.

In daily life, diabetic patients should pay attention to their diet and avoid consuming large amounts of high-sugar foods such as biscuits, cakes, and similar items.