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Blood sugar reading goals

Grandma Misti

Grandma Misti

Well-Known Member
Messages
60
Location
South Central Victoria, Australia
Type of diabetes
Type 2
Treatment type
Other
I have been diabetic (type 2) for decades. I went on autopilot for a lot of that time, since I had a routine down that meant reasonably blood sugars at every test. Recently, I had COVID post viral syndrome and that seems to have kicked me in the endocrine system - scary rise inhbA1c has me back and researching it all over again, since what I "knew" in the 1990s isn't working anymore.

The goals as I knew them back then were to keep out numbers "as low as possible", but the hard line was at 7.8 "where complications start". (My readings were usually lower, and that was considered good, but unnecessary.)

The goals I see now are in the 4s and 5s, and I am curious at the change. Has new research found a lower "hard line" where complications start?
 
I think it’s more about when you test. The 4 or 5 would be an ideal fasted or before a meal level. The 7.8 would be the top of 2hr post meal range

What has changed in that time is the recognition that remission is possible (non diabetic hba1c without medication). There are a few ways this is achieved. Bariatric surgery, very low calorie diets (all the rage in the nhs at the moment but with 50% initial success down to 7% at 5yrs, although others saw some improvements) and low carb diets which includes keto. Many of the type 2 on this forum follow low carb to varying extents and a good handful have done the very low calorie option. Take a look at the success stories thread perhaps.
 
I don't think any official goals have changed.
But many of us, including myself aim for largely non (pre)diabetic numbers, so a hba1c <42, without very high spikes.
This means keeping your average BG below 7.
 
I feel that the desire for lower blood test results and HbA1c has come about since the advent of cgms and with it the ability to see in real time what is actually happening with our levels. We have also realised that certain foods cause spikes, so if on insulin we work at controlling those or for many, particularly those not on insulin, just ditching that food.
 
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