Fasting blood glucose is the blood glucose measured without any caloric intake for at least 8 hours, generally between 3.9-6.0 mmol/L in normal people; between 6.1-6.9 mmol/L is called impaired fasting glucose regulation; ≥7.0 mmol/L is considered diabetes. To more accurately understand the patient’s blood glucose level it is usually necessary to monitor the blood glucose level two hours after the meal. Two hours after the meal <7.7 mmol/L is normal glucose tolerance, between 7.8-11.0 mmol/L is considered hypoglycemia, and when ≥11.0 mmol/L is considered diabetes.
In clinical work, diabetes is diagnosed on the basis of clinical symptoms combined with any of the following blood glucose levels: fasting blood glucose ≥7.0 mmol/L; random blood glucose ≥11.1 mmol/L; and ≥11.1 mmol/L two hours after meals.
When diabetes is clinically diagnosed, early fasting can be achieved through lifestyle and dietary changes 3.9-7.2mmol/L, non-fasting ≤10.0mmol/L and glycated glucose protein <7.0%. If the blood glucose does not reach the standard by the above means, you need to consult a hospital and add oral hypoglycemic drugs or use insulin for treatment. It is also necessary to pay attention to the serious complication of diabetes, hypoglycemia (panic, cold sweat, wet and cold extremities, dizziness, etc.), and it is recommended to bring your own fast glycemic items such as sugar cubes in case of emergency.