What are the three-meal-a-day meal plans for patients with high blood sugar?
May 26, 2025
Source: Cainiu Health
Dr. Yu Yongchao
Introduction
A one-day three-meal menu for hyperglycemia typically recommends oatmeal with mixed grains porridge paired with boiled eggs and cold-mixed spinach for breakfast, steamed fish with brown rice paired with steamed sea bass and garlic broccoli for lunch, and mixed grain porridge with cold chicken breast and stir-fried okra for dinner. Oatmeal with mixed grains porridge paired with boiled eggs and cold-mixed spinach is recommended. Oatmeal is rich in beta-glucan, which can delay sugar absorption.
Hyperglycemia patients' daily meal plan generally recommends oat and coarse grain porridge for breakfast, paired with a boiled egg and cold mixed spinach; brown rice steamed fish with steamed sea bass and garlic broccoli for lunch; and coarse grain porridge with cold chicken breast meat and sautéed okra for dinner. Detailed analysis is as follows:
1. Breakfast: Oat and coarse grain porridge with boiled egg and cold mixed spinach. Oats are rich in beta-glucan, which delays sugar absorption. Combined with legumes and coarse grains, the glycemic index is further reduced. Boiled eggs provide high-quality protein, and spinach supplies dietary fiber, keeping total calories around 300 kcal.
2. Lunch: Brown rice with steamed sea bass and garlic broccoli. Brown rice retains cellulose from the bran layer, giving it a lower glycemic index than white rice. Sea bass provides low-fat, high-quality protein, while broccoli contains glucosinolates that help regulate insulin sensitivity, totaling approximately 450 kcal.
3. Dinner: Coarse grain porridge with cold chicken breast meat and sautéed okra. The porridge, mainly buckwheat and oats, increases satiety while causing a slower rise in blood sugar. Skinless chicken breast reduces fat intake, and the mucilage in okra contains mucin that delays carbohydrate digestion, keeping total calories under 350 kcal.
It is recommended to strictly control cooking oil usage, avoid added sugars and sauces, maintain even intervals between meals, walk for 20 minutes after meals to promote glucose metabolism, and monitor fasting and postprandial blood glucose levels weekly, adjusting portion sizes according to readings.
