Hi Diaf,

This is an old unit of (more o9r less) historical importance. The idea was to explain to püatients what they could and shoul eat in a symple fashion understandable to each and every patient. In central Europe, where use of the unit supposedly originates, bread is eaten at breakfast, lunch and dinner by most people. One slice of bread was calculated as containing about 10-12 g of carbohydrates. This unit was then used to explain to patients their diet; patients could easily imagine the unit and were able to follow it. One point to rememember is that in Europe, many diabteic patients are quite old; with others, compliance is not as good as it should be. With more evelopment of 'realistic' indices at hand, use of this unit was given up later.

best wishes for your research

Sibylle

Hi Diaf,

This is an old unit of (more o9r less) historical importance. The idea was to explain to püatients what they could and shoul eat in a symple fashion understandable to each and every patient. In central Europe, where use of the unit supposedly originates, bread is eaten at breakfast, lunch and dinner by most people. One slice of bread was calculated as containing about 10-12 g of carbohydrates. This unit was then used to explain to patients their diet; patients could easily imagine the unit and were able to follow it. One point to rememember is that in Europe, many diabteic patients are quite old; with others, compliance is not as good as it should be. With more evelopment of 'realistic' indices at hand, use of this unit was given up later.

best wishes for your research

Sibylle

Hello, 

Thank you very much Sibylle Rahlenbeck, it's very kind of you 

Never heard neither studied something like that.

I think is easier to use metrical, imperial or whatever your country uses so there is no possibility for a patient to make a mistake if he/she has a kitchen scale.

Dera Mustapha, dear all

I really appreciate the explanation of Sybille, because:

Even when of historical importance, the “bread units” use for dieting and diabetes management (calculation of insulin requirements ) are widespread in CE.

Tables focusing on the content of hidrocarbonates (HC), proteins, lipids, vitamis as well as bread units (BE) are  very well known and used in the community, example below for German language speackers. http://www.hbnweb.de/naehrwerttabelle/tabelle.php?rsn=BE

Recently, apps were developed and circulated for use with iPhone and Android systems in Germany and they are very useful.

http://beste-apps.chip.de/ios/app/diabetes-ernaehrung-iphone-app-mit-gesundheitstipps-fuer-diabetiker,387342774/

Of course, the food industry is obliged now in the EU to list on the package the content of HC, proteins, etc. which is also very useful for the patients.

Dieticians and nurses are training the patients and offering examples of the content of “bread units” for different types of food and handing over tables with such detailed contents -http://fddb.info/db/de/lexikon/broteinheiten/

Examples of food quantities equaling 1 BE (1 unit of bread)

60 g Banane

100 g Apples

200 g Strawberries

0,33 l Beer

0,25 l Milk

1 Slice of bread (~ 25g)

50 g French Fries

Problems:

-          There is no ideal solution and for a lot of patients the conversion of HC in BE is not easy- that’s why the use of tables with already calculated BE in different foods are widespread. It is a question of tradition and comfort offered by something getting used to.

-          Secondly, there are foods or beverages (like alcohol) which despite the lack of HC would still influence resistance to insulin and favorize adipositas due to calories amount.

-          Different foods of beverages would generate different adsorbtion profiles of glucose in the bowel.

I also stress that the comment of Yago is legitimate: each country and region with their customs.

Conclusion: there is no one size fits all, but usually people will go on the pathway there are acustomed to:))). The most important is that some help and tools are offered to the patients, translated into daily practice and helping.

Warmest regards, Michaela

I find a nonsense using a measure wich can be 20, 25, 30 or 35g.

Thats why we created metrical stadard units

Will you ask your patient to pay you "a unit of money"?

Will you ask your patient to pay you between 20 and 35€?