hab1c

[dumpy222]

My hba1c result was 57.4 in reality how high is that on the grand scheme of things and what
Should I aim for
Thanks Donna

 

[trevjones]

Hi, according to diabetes.co.uk the ideal result is less than 48 but for anyone at risk of hypos, the figure is 59. In reality, you should discuss this with your medical team, doctor or specialist nurse

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[Daibell]

Hi. 57.4. is 7.4% in old money and getting too high. I would tend to aim for 6.5% (48) or less if possible. I agree that if at risk of a hypo due to poorly controlled swings then going a bit higher may be safer, although I would still go for less than 7% (53) if possible

 

[collectingrocks]

Hi Donna. I guess this brings you into the T2 club. You haven't given any more information. But as Dailbell reports, you need to be below 48. Daisy usually posts some really useful information

 

[glennd11]

Hi Donna your results translate as follows:-
57.4 mmol/mol [IFCC] = 7.4% [DCCT] = 9.2 mmol/L

 

[Yorksman]

My hba1c result was 57.4 in reality how high is that on the grand scheme of things and what
Should I aim for

In the grand scheme of things, it is firmly in the diabetic range but very much lower than most people when they are diagnosed. I for example was in the 80s, Andy12345 was over 100 and yet, within one year, we are both below 40, the same as otherwise healthy people.

Not many Type 2s are in danger of hypos because of the type and/or strength of the medication but, as you don't mention how you control your diabetes, if you are in danger of one, you have a little bit of a juggling act to do. If your 57.4 is entirely diet and exercise, then below 40 will be a worthwhile and probably achievable target.

 

[fatbird]

Yorksman as usual a great post.

FB

 

[dumpy222]

Sorry should of said I'm type 2 and on Metformin!! I just wanted to know what I'm aiming for

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[glennd11]

my diabetic nurse has a little saying....between 6 and 7 heaven, between 7 and 8 great.

hope this helps

 

[dumpy222]

Thank you guys I know what to aim for now!! Have a new machine coming so can get going properly X

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[daisy1]

Hi Donna. I guess this brings you into the T2 club. You haven't given any more information. But as Dailbell reports, you need to be below 48. Daisy usually posts some really useful information

Hi Donna
Here is the information collectingrocks mentioned. I hope you will find it useful.


BASIC INFORMATION FOR NEW MEMBERS

Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.

A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you’ll find well over 70,000 people who are demonstrating this.

On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.

The role of carbohydrate

Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.

If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.

The bad news

Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.

The good news

People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.

Controlling your carbs

The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:

• Reduce your carbohydrate intake
• Choose ‘better’ carbohydrates

Reduce your carbohydrates

A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.

The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.

Choosing better carbohydrates

Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
http://www.diabetes.co.uk/food/diabetes-and-whole-grains.html

The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.

Read more on carbohydrates and diabetes

Eating what works for you

Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.

To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.

The blood sugar ranges recommended by NICE are as follows:

Blood glucose ranges for type 2 diabetes

• Before meals: 4 to 7 mmol/l
• 2 hours after meals: under 8.5 mmol/l

Blood glucose ranges for type 1 diabetes (adults)

• Before meals: 4 to 7 mmol/l
• 2 hours after meals: under 9 mmol/l

Blood glucose ranges for type 1 diabetes (children)

• Before meals: 4 to 8 mmol/l
• 2 hours after meals: under 10 mmol/l

However, those that are able to, may wish to keep blood sugar levels below the NICE after meal targets.

Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:

• structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
• self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education

Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.

You may also be interested to read questions to ask at a diabetic clinic

Note: This post has been edited from Sue/Ken's post to include up to date information.

 

[dumpy222]

Hi me again!! Ok I'm now looking at carb content in the food I eat and trying not to eat to much!! Question does the 'of which sugars' bit have any baring ie do I need to be looking at low number for that too!!! Sorry for being so thick

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[))Denise((]

Ignore the of which sugars bit, all carbs turn to sugar, so it is the total amount of carbohydrate you need to be aware of. Bread has a very low of which sugars, but is terrible for blood sugar.

 

[Chuckles21]

My blood sugar goes from 6 to 16mmol every day and I am type 2 on metformin & statins do I need my meds increased to lower my top reading ??


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[Yorksman]

You do need to avoid anything which has a high figure where it says 'of which sugars ...', but it isn't the whole story. The problem is that the bit that says carbohydrates which lumps many different types of carbohydrate together, cellulose, hemicellulose, poly and oligosaccharides, mono and disaccharides. They all act in different ways and people react differently. Some of these break down quickly and some slowly and some, not at all. Labelling is not very helpful and the best thing to do it test for yourself. As Denise writes, bread will spike your blood sugars and the starch in bread is very quickly and easily broken down into sugars. In fact, it starts when you chew. Saliva contains ptyalin or mouth amylase, an enzyme which starts the conversion process before it even gets to your stomache.

 

[Chuckles21]

Thanks for the advise


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[dumpy222]

Cheers folks had two slices of burgen bread for breakfast two hours later and blood 7.5 I don't think that's to bad is it