General Information about Diabetes
and prediabetes
2013
What is diabetes and
prediabetes?
Diabetes is a chronic disease characterized by
an increase in glycemia (blood sugar levels)
above normal values.
The term “prediabetes” also refers to blood sugar
levels that are abnormal but below the threshold of
clinical diabetes, which means the person risks
developing diabetes and its complications. However,
it is important to know that prediabetes does not
always develop into diabetes.
Role of glucose and insulin
Glucose (sugar) is a major source of energy for the
cells of the body, in the same way that gas is an
energy source that makes a car run. To be transformed
into energy, the glucose circulating in the blood enters
certain cells of the body with the help of insulin, a
hormone produced by the pancreas.
Insulin acts like a key that opens the door of these
cells to let glucose enter. If there is no insulin in the
body or if the insulin that is present does not play its
role properly, glucose cannot enter cells normally
and accumulates in the blood. This condition is
called diabetes.
A healthy lifestyle
generally help slow the
progression of prediabetes
and diabetes and may
prevent diabetes-related
complications.
Blood glucose comes from two sources:
Foods containing carbohydrates (sugar).
The liver, which stores glucose during meals and
then releases it into the blood between meals.
How is diabetes and
prediabetes diagnosed?
A laboratory blood test (glucose monitoring) is used to
determine the diagnosis. Other tests, such as an oral
glucose tolerance test, are sometimes necessary. This
test is used to check your blood sugar after you ingest
a certain amount of glucose.
People are diabetic when:
their fasting glycemia, measured on two occasions
with laboratory testing, is equal to or above 7 mmol/L;
their glycemia is equal to or above 11.1 mmol/L
at any time during the day;
their glycated hemoglobin or A1C (indicator of glycemic
control in the past three to four months) is equal to or
above 6.5%; or
their glycemia is equal to or above 11.1 mmol/L 2 hours
after the ingestion of 75 g of glucose.
Weight control. Even losing only a few kilograms
can be enough to improve diabetes control.
Physical activity, when performed regularly, has many
benefits for people with diabetes. The important thing
is to incorporate enjoyable physical activities in your
daily life several times a week.
Medication, if necessary.
To control diabetes,
you need to think about:
People are considered to be prediabetic
if their A1C value is between 6.0% and 6.4%. A fasting
glycemia of 6.1 to 6.9 mmol/L is known as “impaired fasting
glucose,” and a glycemia level between 7.8 and 11.0
mmol/L (tested 2 hours after the ingestion of 75 g of
glucose) is known as “impaired glucose tolerance.”
Eating a balanced meal plan (consult your dietitian)
Performing regular physical activity
Controlling your weight
Taking your medication as prescribed
Regularly measuring your blood sugar levels
Managing your stress
Staying informed about diabetes
Why should I control
my diabetes?
What are ideal blood sugar levels?
To feel better and improve your quality of life.
To prevent long-term complications related to diabetes
(cardiovascular disease, retinopathy, nephropathy,
neuropathy)
Ways to control the condition
A healthy meal plan is an essential component of
diabetes control. Certain eating habits can be changed
gradually. "Eathing well" also means having a varied
and healthy diet that is suitable for the whole family.
Before meals:
• between 4 and 7 mmol/L
2 hours after
meals:
• between 5 and 10 mmol/L
• between 5 and 8 mmol/L if
you have not reached an A1C*
target equal to or below 7%.
* Glycated hemoglobin (A1C): A1C measurements, which are performed
with a blood test, indicate glycemic control over the previous two to three
months. This value provides additional information that will help fine-tune
your treatment.
Type of diabetes
Type 1 diabetes
Type 2 diabetes
Onset
Generally sudden
Generally more gradual
Age
Often in children entering puberty
or in young adults
Generally after the age of 40
Causes
Cessation of insulin secretion
Insulin resistance and/or decreased
insulin secretion
This publication is based on a brochure produced by the Centre régional du diabète de Laval.