Where Should Sugar Levels Be on a Meter for Diabetics?

The American Diabetes Association estimates that there are nearly 24 million people in the United States that have been diagnosed with some type of diabetes. Diabetes is a chronic disease where the body is unable to produce or efficiently utilize insulin. Insulin is a hormone secreted by the pancreas that helps to regulate the body's blood sugar levels. Blood sugar levels that are too high or too low can have serious medication implications.

Range

• Normal blood sugar levels range from 70 mg/dl to 120 mg/dl (milligrams of glucose to deciliters of blood). Blood sugar level spikes above 120 mg/dl are called hyperglycemia. Hypoglycemia is caused by a drop in blood sugar levels below 70 mg/dl.

Causes

• Blood sugar levels that are outside of the normal range are quite common for diabetics after eating a meal, particularly if the meal is loaded with carbohydrates or processed sugar. Taking part in strenuous exercise can cause blood sugar levels to rise temporarily and then drop, occasionally resulting in a hypoglycemic episode. Severe physical or emotional stress can also trigger abnormal blood sugar levels.

  Taking medication that has expired or has been exposed to high temperatures can cause hyperglycemia since the medication has lost some or all of its potency. Medication doses that are too small or too large will also cause blood sugar levels to go out of normal range.

Maintenance

• To keep blood sugar levels within normal range, follow a healthy diet, participate in frequent exercise and take insulin or oral medication as prescribed by a physician.

  Intake of processed sugar should be limited and carbohydrates should be monitored. There are several different meal-planning techniques that are utilized by diabetics: the constant carbohydrate meal plan, the carbohydrate counting meal plan and the exchange meal plan. Consult your medical team to determine the best plan for you.

Carbohydrates

• Not all carbohydrates are considered equal. Consider using the Glycemic Index (GI) when planning meals. Foods on the Index are ranked by how long they take to break down in the system and how much they impact blood sugar levels. The ranking is 1 to 100, with pure glucose being rated 100. Any food that has a rating below 55 is a low-GI food that is a good addition to a diabetic diet. Foods that are rated 70 and above should be avoided, while foods between 55 and 70 should be eaten only in moderation.

Testing

• A diabetic's blood sugar levels can be tested using a glucose meter. A small drop of blood is taken from the finger or arm, placed on a test strip and then inserted into the meter. Testing should happen at minimum in the morning, at bedtime and before each meal.