Why the post-meal blood sugar spike matters...
While it is normal for healthy individuals to have a spike in blood glucose (blood sugar) after a meal, excessively high levels or levels which stay high for a prolonged period may have a detrimental impact on longterm health. Chronic prolonged or excessively high postprandial (post-meal) blood glucose spikes may raise your HbA1c level and have been associated with a number of chronic health conditions such as type 2 diabetes (Sherwani et. al., 2016) and cardiovascular disease (Kayali & Ozder, 2021). Managing postprandial blood glucose spikes with healthy dietary and lifestyle practices is a great way for everyone to support health at a cellular level.
*The following is in no way intended to represent a dietary plan for those with type 2 diabetes or other metabolic disease, but instead is intended to provide general guidance on how everyone can design meals which support metabolic health. Talk to your healthcare provider if you are concerned about your blood glucose control.
References
Kayali, Y., & Ozder, A. (2021). Glycosylated hemoglobin A1c predicts coronary artery disease in non‐diabetic patients. Journal of clinical laboratory analysis, 35(2), e23612.
Ling, V., Beney, A., & Dueñas-Tanbonliong, G. (2024, June 24). Best Diet Plans for People with Diabetes, Reviewed by Experts. NCOA Adviser; NCOA Adviser. https://www.ncoa.org/adviser/healthy-living/best-diet-diabetics/
Nygaard, H., Tomten, S. E., & Høstmark, A. T. (2009). Slow postmeal walking reduces postprandial glycemia in middle-aged women. Applied Physiology, Nutrition, and Metabolism, 34(6), 1087-1092.
Sherwani, S. I., Khan, H. A., Ekhzaimy, A., Masood, A., & Sakharkar, M. K. (2016). Significance of HbA1c Test in Diagnosis and Prognosis of Diabetic Patients. Biomarker insights, 11, 95–104. https://doi.org/10.4137/BMI.S38440
Wee, M. S., & Henry, C. J. (2020). Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Comprehensive Reviews in Food Science and Food Safety, 19(2), 670-702.
DISCLAIMER
All information on this website is intended to be used for educational and informational purposes only and is in no way intended to provide medical advise. Contact a qualified health care professional with any questions relating to medical conditions or treatments.
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