Normally, blood glucose is higher 1 hour after meal than 2 hours after meal. Usually blood glucose tends to rise after a meal, peaking at 0.5-1 hour and gradually decreasing thereafter. Blood glucose is the glucose in the blood. As time goes on, glucose will gradually enter the cells for metabolism, resulting in a gradual decrease of the glucose content in the blood, i.e. blood glucose drops. However, the value of blood glucose 1 hour after meal is sometimes lower than that of 2 hours after meal in diabetic patients because insulin in diabetic patients cannot be secreted accordingly to the actual situation of blood glucose, resulting in the mismatch between secreted insulin and blood glucose. The diagnosis of diabetes is based on fasting blood glucose and 2-hour postprandial blood glucose. normal people have fasting blood glucose value of 3.9-6.1mmol/L and 2-hour postprandial blood glucose range of 4.4-7.8mmol/L. If fasting blood glucose is ≥7.0mmol/L and 2-hour postprandial blood glucose is ≥11.1mmol/L, then diabetes can be diagnosed. Diabetes can also be diagnosed if there is only one fasting blood glucose ≥7.0mmol/L, along with unexplained weight loss. The 1-hour postprandial blood glucose is higher than the 2-hour postprandial blood glucose in the normal population and is not used as a diagnostic criterion. Diabetes is highly suspected if the 1-hour postprandial blood glucose is ≥11.1 mmol/L, and this value belongs to random blood glucose. Random blood glucose is the blood glucose drawn at any time after a meal, and more than 11.1 mmol/L should be highly considered as diabetes. Patients can test fasting blood glucose, postprandial blood glucose, glycated hemoglobin, and if necessary, a glucose tolerance test to determine if the patient has diabetes and reduced glucose tolerance. If diabetes or hypoglycemia is diagnosed, it needs to be controlled according to the five drivers of diabetes treatment.