Call
+918447748545

Published on: Sep 26, 2021
3 minute read
By: Second Medic Expert

What Is The Meaning Of Pre-diabetic?

What is the meaning of pre-diabetic?

Pre-diabetes is the stage that comes before type 2 diabetes. If blood sugar levels are high but not yet high enough to be classified as type 2 diabetes, then you are pre-diabetic.

A person may have pre-diabetes if they find it hard to control their blood glucose levels.

It is important to note how long you have had this condition and what your other risk factors are like such as age, history of gestational diabetes, history of cardiovascular disease, family history (genetic heritability), obesity (BMI > 30), physical inactivity.

Pre-diabetic people tend to be insulin resistant or sensitive when they're not eating anything, and the fasting level is high at 138 mg/dl and when they're drinking glucose their fasting level goes up even more and after a meal, their blood sugar goes up higher than 140 mg/dl at least two times in 225.

Someone affected by pre-diabetes has an impaired ability to produce insulin, which is necessary to regulate glucose levels. This could lead to high blood sugar over time. People who are pre-diabetic may suffer from polycystic ovary syndrome (PCOS), normal aging or another illness that causes the pancreas to fail to work properly. A person suffering from pre-diabetes is suffering from high blood sugar levels. A person suffering from diabetes not Type 1 is suffering from high blood sugar levels.

Sometimes people are diagnosed with pre-diabetes instead of Type II Diabetes because it's more common in the population. Pre-diabetes occurs when the body cannot produce enough insulin or process glucose properly to regulate blood sugar, but that can be managed through diet and exercise in most cases.

Type I Diabetes is when a person cannot make any insulin at all, whereas type II might be caused by, for example, an unfortunate metabolic issue or lifestyle change like eating too many sweets or quitting smoking.

Pre-diabetic refers to a person who has blood sugar levels that qualify him or her as "pre-high blood glucose" but not high enough to be considered diabetic yet. Pre-diabetes is a temporary condition in which the body starts to develop insulin resistance, and the cells of your pancreas start secreting more and more of their own insulin to avoid producing too much glucose. Eventually, this becomes counterproductive, the pancreas becomes so resistant it can't keep up with demand anymore, and type 2 diabetes occurs. However, pre-diabetes does not require any treatment because by avoiding junk food and excessive portions (and exercising) you will likely get off pre-diabetics without ever developing diabetes. Pre-diabetes is a term to describe high blood insulin levels that are on the cusp of developing type 2 diabetes but haven't yet.

Type 2 diabetes develops when cells lose their insulin receptors and cannot create enough sugar for themselves. This means the body has to produce more and more insulin in order to get glucose into any cells with remaining insulin receptors (such as muscle or fat cells). Over time, high levels of circulating hormones lead to damage in the small vessels that provide oxygen and nutrients — particularly to kidneys — putting them at risk of failure. This can happen over decades and is referred to as "insulin resistance".

The primary goal for people suffering from pre-diabetes should be lifestyle change: reduce weight. Pre-diabetic means that you are at high risk for developing type 2 diabetes. If you're overweight, have a family history of diabetes, develop gestational diabetes while pregnant, or if it runs in your household then pre-diabetes is more likely to progress into type 2 diabetes.

Pre-diabetic means that a patient has been diagnosed as prediabetic – that is, their blood sugar levels are higher than normal but not yet high enough to be classified as having diabetes. People with pre-diabetes have a greatly increased risk of developing type 2 diabetes and cardiovascular disease. One study found that adults who had one or more characteristics of the metabolic syndrome exhibited a 46% reduction in risk for the development of diabetes over 4 years following blinded diagnosis if they took metformin therapy alone or with other agents, compared to those on placebo therapy. In addition, people with pre-metabolic syndrome specifically were found to have 89?creased risks for this development

The term pre-diabetic is typically applied to patients who have impaired glucose tolerance or who are at risk for developing type 2 diabetes. A patient is considered a pre-diabetic when he or she has high blood sugar levels that may lead to progression into full-blown diabetes, called Type 2 Diabetes Mellitus, but doesn't meet the diagnostic criteria for T2DM. In other words, the cells of this patient's body aren't quite as dysfunctional as those of a diabetic, yet they show signs of dysfunction. This stage falls between normal and diabetic and is sometimes referred to as prediabetes because it puts an individual at "risk" for T2DM development.

A pre-diabetic person is one who exhibits signs that they may be diabetic. The symptoms include stomach pains, frequent urination, and sudden weight loss. Pre-diabetes used to be known as age-related diabetes and are common in adults who are overweight and have high blood pressure or abnormal cholesterol levels. Early-onset of pre-diabetes can lead to both short-term and long-term risks including heart disease, strokes, kidney failure, blindness caused by diabetic retinopathy (Eye) as well as early death for people with type 2 diabetes.

Read Blog

How to Avoid Food Poisoning This Summer: Practical Food Safety Tips

Summer brings longer days, outdoor meals and refreshing foods, but it also increases the risk of food poisoning. High temperatures and humidity create ideal conditions for bacteria to multiply rapidly in food, making foodborne illnesses more common during this season. Knowing how to avoid food poisoning this summer is essential to protect yourself and your family from unnecessary illness.

Food poisoning is usually preventable with basic hygiene, careful food handling and informed food choices. Small daily precautions can significantly reduce risk.

Why Food Poisoning Is More Common in Summer

Warm weather accelerates bacterial growth. Bacteria such as Salmonella, E. coli and Campylobacter multiply quickly when food is:

kept at room temperature
improperly cooked
stored incorrectly

In summer, even a short lapse in food safety can lead to contamination.

Common Causes of Food Poisoning

Food poisoning often occurs due to:

consuming spoiled food
improper food storage
cross-contamination
inadequate cooking
poor personal hygiene

Understanding these causes is the first step toward prevention.

How to Avoid Food Poisoning This Summer

Practice Good Hand Hygiene

Always wash hands thoroughly:

before cooking
before eating
after using the restroom
after handling raw foods

Clean hands prevent bacteria from entering food.

Choose Fresh Ingredients

Buy fresh produce, meat and dairy from reliable sources.

Avoid:

expired products
damaged packaging
foods with unusual smell or appearance

Fresh ingredients reduce contamination risk.

Store Food Properly

Food safety depends heavily on correct storage.

Key tips:

refrigerate perishable foods promptly
keep raw and cooked foods separate
do not leave cooked food at room temperature for long

Cold storage slows bacterial growth.

Cook Food Thoroughly

Undercooked food is a major cause of food poisoning.

Ensure:

meats are fully cooked
eggs are properly cooked
reheated food is steaming hot

Proper cooking kills harmful bacteria.

Avoid Cross-Contamination

Cross-contamination occurs when bacteria spread from raw to cooked food.

Prevent this by:

using separate cutting boards
cleaning utensils between uses
storing raw meat away from ready-to-eat foods

Simple separation prevents infection.

Be Cautious with Street Food

Street food is popular in summer but may carry risk.

Choose vendors who:

maintain cleanliness
serve freshly cooked food
cover food properly

Avoid food exposed to flies or dust.

Wash Fruits and Vegetables Thoroughly

Fresh produce may carry bacteria or pesticide residue.

Wash thoroughly under clean running water before eating or cutting.

Avoid Raw or Unpasteurised Foods

Raw milk, raw eggs and undercooked seafood increase infection risk, especially in hot weather.

Drink Safe Water

Contaminated water can cause foodborne illness.

Ensure drinking water is:

filtered
boiled if necessary
from a safe source

Safe water is essential in summer.

Foods That Need Extra Caution in Summer

High-risk foods include:

dairy products
mayonnaise-based dishes
cooked rice and pasta
cut fruits
meat and seafood

Handle and store these carefully.

Symptoms of Food Poisoning

Common symptoms include:

nausea
vomiting
diarrhoea
stomach cramps
fever

Symptoms usually appear within hours to a few days after eating contaminated food.

What to Do If Food Poisoning Occurs

If mild symptoms occur:

stay hydrated
rest
eat light foods

Seek medical care if:

vomiting or diarrhoea is severe
dehydration occurs
fever is high
symptoms persist

Early treatment prevents complications.

Who Is at Higher Risk?

Higher-risk groups include:

children
elderly individuals
pregnant women
people with weak immunity

Extra precautions are essential for these groups.

Preventing Food Poisoning While Travelling

During travel:

eat freshly cooked meals
avoid raw salads
drink bottled or treated water
maintain hand hygiene

Travel increases exposure risk, so caution is important.

Long-Term Impact of Repeated Food Poisoning

Repeated food poisoning can lead to:

digestive sensitivity
nutritional issues
weakened immunity

Prevention protects long-term gut health.

Key Habits for Summer Food Safety

cook fresh meals
refrigerate leftovers promptly
avoid reheating multiple times
maintain kitchen cleanliness
trust your senses

If food looks or smells unsafe, discard it.

Conclusion

Knowing how to avoid food poisoning this summer is essential for staying healthy during hot weather. Heat and humidity increase the risk of food contamination, but simple practices such as proper hygiene, safe storage, thorough cooking and mindful food choices can significantly reduce this risk. Preventing food poisoning protects not only digestive health but overall wellbeing, ensuring that summer remains a season of enjoyment rather than illness.

References

World Health Organization (WHO) – Food Safety and Foodborne Illness Guideline
Indian Council of Medical Research (ICMR) – Food Safety and Nutrition Reports
National Centre for Disease Control (NCDC) – Foodborne Disease Prevention
Food Safety and Standards Authority of India (FSSAI) – Safe Food Practice
Lancet Infectious Diseases – Foodborne Illness and Prevention Studies
Statista – Food Safety and Seasonal Illness Trends

Request A Callback

+91

By using this website/app, I confirm that I am at least 18 years old and consent to the processing of my personal data in accordance with the Terms of Service, Privacy Policy, and Declaration.