Pre-diabetes means that blood sugar levels are higher than normal, but not high enough to diagnose diabetes. Not all people with pre-diabetes will develop type 2 diabetes, but many will. This is a wake-up call for lifestyle changes to prevent or at least delay the onset of type 2 diabetes.
Definition: What is diabetes?
Diabetes is an impediment to the absorption, use and storage of sugar in food. This causes an increase in the level of glucose (also called blood sugar) in the blood; this is called hyperglycaemia. Food is made up of fats (lipids), proteins (animal or plant proteins) and carbohydrates (sugar, starch). This is the energy that provides most of the energy needed for the body to function, passes through the intestines and then enters the bloodstream. To understand the mechanism of diabetes, don’t hesitate to check out the internet.
Pre-diabetes: what is it?
Pre-diabetes is not a disease, but is related to an imbalance in the body’s blood sugar level. Currently, the diagnosis of pre-diabetes is still rare due to the lack of obvious symptoms. Glucose rises in the body and causes hyperglycaemia. In order to control glucose, the body needs to increase insulin production. In this case, the pancreatic cells will work harder and may be overloaded. Another phenomenon caused by these diseases is that cells and tissues gradually show resistance to insulin.
After a few years, patients began to feel the effects of type 2 diabetes and their blood sugar levels became increasingly unstable. Awareness of the pre-diabetic stage can reduce or even prevent diabetes in the future. This is why it is so important to eliminate risk factors. Treating obesity or being overweight, restoring a healthy diet and exercising are usually enough to reverse this trend. If you experience symptoms or start to have complications, you should see a doctor.
Characteristics of prediabetes
Pre-diabetes is sometimes characterised by the time of day when blood glucose levels are abnormal:
Abnormal fasting blood glucose: means blood glucose is higher than normal eight hours after eating.
Glucose intolerance: refers to the rise in blood glucose two hours after drinking a liquid containing 75 grams of glucose (sugar), which is equivalent to a meal of carbohydrate-rich foods.