Papaya has a glycemic index of 25, making it a low glycemic index fruit. The main components of papaya are saponins, malic acid, tartaric acid, citric acid, vitamin C and tannins. If a diabetic’s blood glucose control is stable, papaya can be consumed appropriately and will not cause a significant increase in blood glucose. It is best to consume papaya between meals, not immediately before or after, to avoid large fluctuations in blood sugar. In addition, do not juice papaya to eat, the sugar in the juice than the sugar absorption rate of the fruit is higher, easy to lead to a short-term increase in blood glucose, but also the loss of dietary fiber and vitamins and other nutrients. Patients with high blood glucose need to monitor their blood glucose on a regular basis and eat and treat reasonably under the guidance of a doctor.