Royal Canin Nutritional Information

Royal Canin Nutritional Information

Cataracts are the most common complication among diabetic dogs. The risk increases as the dog grows older. The word comes from the Greek word kataraktès (rupture) where the crystalline lens loses its transparency and the eye has a gray-blue opalescence. (©Didier Schmidt-Morand).

Key Points with respect to:

The Role of Nutrition in the Treatment of Diabetes Mellitus in Dogs

Rather than a traditional maintenance diet for adult dogs, the diet recommended for diabetic dogs and bitches presenting with diestrus-associated insulin resistance must meet the following key criteria:

• High palatability to guarantee regular consumption.
• Limited starch content (<50% carbohydrate calories): there is a correlation between the starch content and the dog's glycemic response (Nguyen et al., 1998). It is easy to lower the starch content below 30% even in dry foods. If the pancreas no longer functions (which is more often the case in dogs), it is important to adjust the insulin dose to the starch intake every time the diet is changed. When the starch content of a diet is reduced, the insulin dose must also be reduced.
• High glycemic index starches such as rice and bread should be avoided in diabetic dogs. It is preferable to fed cereals with starch that is digested more slowly, facilitating slower, prolonged absorption of glucose. Low glycemic index cereals include corn, wheat, barley and sorghum.
• A diet with a higher fiber content compared with a standard maintenance diet for adult dogs may not be particularly beneficial for diabetic dogs. The optimal fiber content depends on the dog's physical condition, the level and source of the starch and the nature of the fiber used.
• Every type of fiber has its own particular properties, therefore intake of fiber from different sources is important.

- Insoluble, non-fermentable fiber (e.g., cellulose) is well tolerated, even in large quantities. Varying the content of this type of fiber permits the adaptation of the energy density of a food to the dog’s physical condition.
- Soluble, non-fermentable fiber (e.g., fructo-oligosaccharides) improves glucose tolerance.
- Insoluble, non-fermentable fiber (e.g., psyllium) impacts the speed of transit through the intestine and the release of glucose.

NB. Beet pulp contains both insoluble and non-fermentable fiber, and soluble and non-fermentable fiber.

• The ideal fat content depends on the physical condition of the dog, but diets with a high fat content should be avoided in diabetic dogs, due to the associated risk of pancreatitis. An intake of 20 - 35% lipid calories appears to be sufficient, unless the dog is in poor body condition. There is an inverse correlation between the dietary fat content and the postprandial glycemic and insulinemic responses (Prudhomme et al., 1999). This effect is probably a consequence of deceleration of gastric emptying associated with high fat foods.
• If the food contains moderate starch, fiber and fat content, the protein will be the main source of energy. There are no negative effects associated with providing at least 30% - 45% protein calories in the food. High protein intake helps compensate for the catabolism of protein and increased gluconeogenesis in diabetic dogs, especially when the diabetes has not been properly stabilized.
• An L-carnitine supplement helps maintain the lean body mass.
• Diets for diabetic dogs must contain mineral and trace-element levels similar to those for non-diabetic dogs. Particular attention should be given to potassium to avoid deficiencies.
• The level of water soluble vitamins should be increased to compensate for losses due to polyuria.
• Oxidative stress is involved in the pathophysiology of diabetes. Therefore, appropriate supplementation with a blend of antioxidants is recommended.

Focus on: The Effect of Dietary Fiber on Gastro-intestinal Transit

Dietary fiber plays a major role in gastro-intestinal transit, although it should be noted that the action differs depending on whether it is soluble or insoluble fiber.

Soluble fiber

In contact with water, soluble fiber (pectins, gums, oligosaccharides, etc) forms a gel or a viscous solution. The viscosity of this type of fiber tends to slow down gastro-intestinal transit due to the simple increase in flow-through resistance (Guilford, 1996).

The effect of fiber on the quality of stools varies according to its ability to be fermented by colonic bacteria. With the exception of psyllium, most types of soluble fiber are degraded by the microflora of the large intestine. The bacteria flora use the fermentable fiber as an energy source, and in the process, generate fermentation products such as short chain fatty acids and lactic acid which have a trophic effect on the colonic mucosa.

Figure 7. Capacity of in vitro fermentation of several dietary fibers (from Sunvold et al., 1994).

However, a excess quantities of fermentable fiber in a diet is detrimental to digestive tolerance. A diet rich in fermentable fiber (pectins, guar gums) increases the water content and the volume of the feces (Wiernusz, 1995; Silvio et al., 2000). Furthermore, the fermentation products may induce osmotic diarrhea by attracting free water into the intestinal lumen. These effects are mainly due to proliferation of the bacterial biomass produced.

Insoluble fiber

Insoluble fiber regulates transit, accelerating it during constipation and decelerating it during diarrhea (Guilford, 1996).

Insoluble fiber is not generally degraded by the microflora of the colon. As a consequence, insoluble fiber is excreted almost fully intact in the stools. The capacity to increase the indigestible residue of feces contributes to fecal consistency as well as increasing the volume of stools (Silvio et al., 2000). An excess quantity of insoluble fiber in a food is also detrimental to its good digestibility.