There are a number of dietary changes that people with diabetes will need to make and some may be more difficult than others. The type of meat that’s consumed is one of those changes. The good news is that it’s not a radical change and it’s easy to do – just switch to lean meats and meat alternatives to avoid saturated fats and control cholesterol.
Meat is high in protein and low in fat, providing a healthy, longer-last source of energy. One good source of very lean meat is chicken or turkey breast without the skin. Both contain an average of 35 calories, 1 gram of fat, and 7 grams of protein per 1-ounce serving.
People with diabetes can still consume a wide range of meats as long as they’re lean. Some examples of lean meat with 3 grams of fat and 55 calories per 1-ounce serving are the following:
- Beef – chipped beef, sirloin, tenderloin and flank steak
- Pork – Canadian bacon, ham, tenderloin
- Veal – all but veal cutlets
- Poultry – chicken, turkey and Cornish hen, all without the skin
- Wild Game – duck, goose, rabbit, pheasant and venison, all without the skin
Meats should be eaten in moderation and no matter what the choice, be aware that some cuts of meat have a higher sodium content than others. Canadian bacon and chipped beef are two examples.
A 1-ounce portion of a medium fat meat contains approximately 75 calories and has 5 grams of fat. Medium fat meat should be eaten infrequently. It includes:
- Beef – ground beef, T-bone steak and chuck house
- Pork – cutlets, pork chops and loin roast
- Lamb – chops and legs
- Veal – cutlets and veal that’s cubed, breaded or ground
- Poultry – turkey, duck or goose with skin
Bear in mind that even 86 percent fat-free luncheon meat can be eaten on occasion, but it has high sodium levels. Avoid hearts, livers and kidneys. Meats to definitely omit from the diet includes prime cuts of beef, pork and lamb. The same is true of processed meats that includes corned beef, hotdogs, sausage, and salami.
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