High-carb diets, especially of ultraprocessed foods, create blood sugar spikes, while diets high in leafy, green vegetables and whole grains are absorbed more slowly and produce smaller fluctuations.
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People with diabetes are about twice as likely to become seriously ill with COVID-19 compared with those who don’t have diabetes.
There are two main types, with pros and cons for each. One thing’s certain though. Don’t rely on your watch to monitor your blood sugar levels.
About one in six pregnant women in Australia are now diagnosed with gestational diabetes. Rates have more than doubled since the thresholds for diagnosis were changed.
Overreliance on BMI as a measure of weight and health has deepened inequities and led to inaccuracies and overgeneralizations.
What does high blood sugar have to do with vulnerability to COVID-19? And is there a role for the controversial drug hydroxychloroquine in lowering blood sugar in COVID-19 patients?
What if you could treat obesity, diabetes and high blood pressure just by limiting when you eat and drink all your calories? New research says it might work.
Top contributors
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Assistant Professor of Medicine, School of Medicine, University of Washington
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Professor of Regulatory Biology at the Salk Institute for Biological Studies, Adjunct Professor of Cell and Developmental Biology at UCSD, University of California, San Diego
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Clinical Professorial Research Fellow, Australian Women and Girls' Health Research Centre, The University of Queensland
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Assistant Professor of Health Promotion and Policy, UMass Amherst, UMass Amherst
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Associate Professor of Medicine, University of California, San Diego
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Professor of Medicine, Bond University
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Head of Diabetes Clinics, Baker Heart and Diabetes Institute
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Professor of Medicine, University of Pittsburgh
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Family Medicine Resident and Nutrition Expert, Eastern Virginia Medical School
