Glycated hemoglobin is usually not affected by the amount of food eaten at one time, but it may be elevated when diabetes occurs after a long period of eating large amounts of high-sugar, high-calorie foods. Glycated hemoglobin is the product of a non-enzymatic reaction between hemoglobin in red blood cells and sugars in blood serum, and this non-enzymatic reaction is slow, continuous, and irreversible. It can effectively reflect the average blood glucose level over the past 8 to 12 weeks and is not easily affected by factors such as food and hypoglycemic drugs. However, if a large amount of high-sugar, high-calorie food for a long period of time, it is easy to induce type 2 diabetes mellitus, and when type 2 diabetes mellitus occurs, blood glucose will rise, which can lead to the rise of glycosylated hemoglobin. When abnormal glycated hemoglobin index occurs, it is recommended to go to the hospital and ask the doctor to make a judgment and clarify the condition.