Prediabetes affects approximately 541 million people worldwide, according to the 2021data, and the number is expected to jump to 730 million by 2045. Catching it early can help you prevent the condition from progressing to type 2 diabetes. Prediabetes is the transitional phase between normal blood glucose levels and diabetes. This means you have a higher-than-normal blood sugar level, but it’s not high enough to qualify as a diagnosis of diabetes. If left untreated, it can lead to serious health complications, including heart disease and nerve damage. Here are seven often overlooked symptoms of pre-diabetes that require your attention.
Darkened skin
One of the most noticeable signs that your body is walking towards diabetes is the darkened skin in the armpit and back of the neck. This condition is called acanthosis nigricans, which is characterized by dark, velvety skin patches on the neck, armpits, or groin. This symptom is a sign of insulin resistance, and you should not ignore it at any cost.
Increased thirst and urination
Frequent thirst and taking many trips to the bathroom are subtle signs of pre-diabetes. This happens because of the high blood sugar levels. When the sugar levels spike, it forces the kidneys to work harder to excrete excess glucose through urine. This process dehydrates the body, leading to excessive thirst. People tend to dismiss this sign for other ailments. However, if there are no lifestyle changes, and you are still feeling thirsty often and find yourself running to the bathroom, it's time to consult a doctor.
Slow wound healing
If you notice your cuts or bruises taking more time than it is supposed to heal, it could be a subtle sign of pre-diabetes. High blood sugar impairs blood flow and weakens the immune system. This slows down the body’s repair process. Most of the pre-diabetic patients report delayed wound healing before diagnosis. Noticing this symptom early can prevent complications.
Blurred vision
Vision changes are a hallmark symptom of pre-diabetes. You may experience blurry vision or difficulty focusing. This happens due to the elevated glucose levels, which cause fluid shifts in the eyes. The lens function gets affected due to this. This symptom may come and go, and hence, there are more chances of it being overlooked. Regular eye exams and blood sugar checks can catch this early warning sign.
Tingling or numbness
Another significant sign of pre-diabetes is a tingling sensation or numbness in the hands and feet. This condition is known as neuropathy, which can be an early sign of pre-diabetes. Excess glucose in the bloodstream damages the nerve endings, causing these sensations. Most people tend to mistake this for poor circulation or fatigue and delay consulting a doctor.
Unexplained fatigue
Remember, feeling exhausted all the time is never a good sign. It is a significant symptom of many illnesses. If you feel unusually tired despite adequate rest, it may signal pre-diabetes. The high blood sugar levels impair the body’s ability to use glucose effectively for energy. This could lead to persistent fatigue. If you feel persistently exhausted, and when it is accompanied by other symptoms, it is important to consult your healthcare provider.
Fluctuations in weight
Pre-diabetic people tend to lose weight, and some even gain a few kilos. Insulin resistance may cause the body to store excess fat or, conversely, burn muscle for energy. If this weight loss or weight gain happens without any changes in your diet or lifestyle, consider discussing it with a healthcare provider to assess pre-diabetes risk.
Gestational diabetes (GDM) is a pregnancy-specific condition that causes elevated blood sugar levels due to a complex mix of pregnancy hormones, genetics, and lifestyle factors.
The placenta produces hormones that naturally increase insulin resistance during pregnancy, but in some women this resistance becomes excessive, leading to diabetes.
GDM isn’t simply about lifestyle choices – some women are genetically predisposed regardless of their health, and researchers are still investigating why it affects some women but not others.
It’s a diagnosis that can come as a surprise. One day you’re navigating morning sickness and nursery paint swatches, the next you’re being told you have gestational diabetes, a condition that only occurs during pregnancy. But what determines whether a woman develops it or not?
“There’s no clear answer, but it’s a combination of lifestyle, genetics and the complex role of pregnancy hormones, particularly those released by the placenta,” explains University of NewcastleProfessor Kirsty Pringle, who leads the Placental Biology and Pregnancy Research Group at Hunter Medical Research Institute (HMRI).
Gestational diabetes (GDM) is characterised by elevated blood glucose levels that develop during pregnancy and usually disappear after birth. Unlike type 1 or type 2 diabetes, it isn’t a lifelong condition, but it can carry serious short and long-term risks for both mother and baby. It is also increasingly common.
The hormone factor
At the centre of it all is the placenta, a temporary organ that supports the growing baby throughout pregnancy. Among its many functions, the placenta produces hormones that make the mother’s body more resistant to insulin. This is a normal part of pregnancy, meant to ensure the baby receives a steady supply of glucose.
“Pregnancy itself is an insulin-resistant state,” says Professor Pringle. “Your cells are less sensitive to insulin, so glucose stays in your bloodstream longer. In healthy pregnancies, this helps nourish the baby.”
But in some women, this insulin resistance goes too far. “Some of the hormones that are released by the placenta cause insulin resistance. If they’re unbalanced, you can get too much insulin resistance and that’s what tips you over into diabetes.”
The reason this hormonal balance happens in some women and not others is not always clear, but researchers suspect genes could play a role.
A genetic component
While a healthy diet and weight are important, GDM isn’t simply the result of poor lifestyle choices. Some women are more predisposed than others, even if they’re otherwise healthy. Factors like maternal age, previous GDM diagnoses, and even your ethnic background can play a role.
“There’s some genetic component as well that can increase your risk,” says Professor Pringle. “We can get what are called single nucleotide polymorphisms, little mutations in the genes of those hormones, which means they’re not working as effectively.”
Women with a family history of diabetes are particularly vulnerable. “If you’ve got someone in your close family like a sibling or parent who has type 2 diabetes then you’re more at risk.”
Lifestyle and weight
That said, lifestyle still plays a significant role. Entering pregnancy at a higher weight or gaining weight too rapidly in early pregnancy are both known risk factors.
But even women who make major health changes aren’t immune. “While lifestyle changes do help, they don’t guarantee anything.”
Professor Pringle emphasises that becoming healthier still matters. “Even if you do still develop gestational diabetes, it likely won’t be as severe or carry as many potential consequences for the baby. So being your healthiest self is definitely still recommended.”
The mystery of small babies
While most babies born to mothers with GDM are larger than average due to the excess glucose, Professor Pringle is researching an unusual pattern where some babies are actually smaller.
“There is some evidence that there’s damage to the vessels in the placenta, which means not enough nutrients are being transported across,” she says. “What is going on in those placentas is something I’m still investigating.”
This variation highlights just how complex the condition is and how much researchers are still learning.
Can it be prevented?
For women hoping to reduce their chances of developing GDM, the best strategy is to optimise health before pregnancy.
“Being the healthiest possible before you try to conceive is the best approach,” Professor Pringle advises. “Once you’re pregnant, it’s not about losing weight, it’s about managing weight gain in a healthy way.”
She points out that weight gain during pregnancy should be individualised. “Women who are overweight according to their Body Mass Index (BMI) when they start the pregnancy don’t need to gain as much. It’s not a one-size-fits-all.”
Eating well, staying active, and working with healthcare professionals to monitor weight and blood sugar levels can all help reduce risk but they’re not guarantees.
“Some women will do everything right and still develop it. That’s why we need to keep researching.”
What happens after diagnosis?
Gestational diabetes is manageable and treatment usually starts with lifestyle changes.
“Once you’re diagnosed, there are different management options,” says Professor Pringle. “In the first instance, we usually try diet modification and exercise to try and maintain your blood glucose levels.”
If those steps aren’t enough, medication may be considered. “Women can also have insulin during pregnancy, or metformin is the other treatment that’s used,” she explains.
But insulin or metformin is only prescribed if diet and exercise don’t keep blood sugar in check. Gestational diabetes typically resolves after birth meaning women can usually stop taking medication.
The bottom line
Why do some women develop gestational diabetes and others don’t? The answer lies in a complex mix of genetics, hormones, weight, age and ethnicity, but they don’t tell the whole story.
“There’s still a lot we don’t know,” Professor Pringle says. “But the more we understand about how pregnancy hormones interact with insulin, and why that affects some women and not others, the better we can care for mothers and babies.”
Gestational diabetes is more than just a blood sugar issue. It’s a window into the powerful, intricate systems that sustain pregnancy and how fragile that balance can be.
When the weather’s nicer and the evenings are longer, we’re often eating and drinking outside – enjoying barbecues, picnics, parties, festivals and days out at the beach with family and friends.
But if you live with diabetes, you might have some worries about summer eating and drinking – from how to navigate less healthy food options, how to manage how much you eat and drink, and dealing with fluctuations in your blood sugar levels caused by the heat.
Having diabetes doesn’t stop you from enjoying parties, barbecues, picnics and festivals and our top tips and healthy swaps will help you feel more confident in your diabetes management while enjoying the summer season.
If you use insulin, it will be absorbed more quickly from the injection site in warm weather. This increases the risk of hypos, so check your levels more often.
Insulin is damaged in the heat, so keep it in the fridge or a cool bag, making sure it doesn’t freeze. You can buy portable insulin protectors from our online shop.
The heat can also affect your blood glucose meter and test strips. Keep them as close to normal room temperature as possible and out of direct sunlight. Don’t keep them in the fridge as cold temperatures can also lead to misleading results.
If you have neuropathy, you may not be aware when your feet are burning, so apply sunscreen and wear flip-flops on hot ground.
If you’re sitting around at the beach or by the pool, and are normally active, this could affect your diabetes management and make your blood sugar levels higher than usual, So, check regularly and be ready to adjust what you eat or the amount of insulin you need to take.
If the timing of a barbecue or picnic means you’ll be eating later or earlier than usual, you might need to adjust the timing of your insulin dose and have a carb-containing snack, such as a piece of fruit, a pot of yoghurt or slice of bread to prevent a hypo. Speak to your diabetes team if you are unsure about how to manage your blood sugar levels.
In hot weather, there’s a higher risk of dehydration, so drink plenty of water or sugar free soft drinks. If you are drinking alcohol, keep to safe alcohol guidelines, alternate with non-alcoholic drinks and use sugar-free mixers.
Be careful of falling into the habit of grazing all day long. You are less likely to feel satisfied and may end up eating more than you planned to.
Take a plate and pile half of it with tasty salad veg and dress with a lower-sugar dressing. One option is to divide the other half in two between protein – in the form of lean meat, or vegetarian meat alternatives, fish, beans and pulses - and carbs, such as wholemeal pasta or wholemeal bread. You can purchase a plate from our online shop, which gives you guidance on portion sizes.
If you have type 1 diabetes and are carb counting, you may find it useful to read up on the carb content of carb-containing foods that are likely to be served at the party. Check the food labels when you get there, but if food is not packaged, resources like our Carb and Cals Guide – or an app on your phone might be useful. This advice is also helpful for people with type 2 diabetes who are keeping an eye on diet, too.
Don’t forget that food high in fat such as some dips, mayonnaise, crisps and sausage rolls, can slow down the absorption of carbohydrate into your blood stream, so take this into consideration when working out your insulin doses and when to inject. Speak to your diabetes healthcare team if you are unsure how to manage your blood sugar levels.
Keep portion sizes in mind. Some people find it useful to gauge their portion sizes using their hand. As a guideline, a suggested portion of cooked meat would be the size of your palm or for fats like oil or butter the size of your thumb.
Occasional treats such as ice cream, cakes or crisps shouldn’t affect your diabetes management too much, but over time too many of these foods can affect your blood sugar levels, blood pressure and cholesterol, making it more difficult for people to manage their diabetes. If you do eat these foods, keep portion sizes small and try to only have them occasionally.
Try making dishes from scratch at home, so you know what ingredients your dish contains, and you can be sure there will be something healthy at the party. Why not make a large colourful salad or a healthy coleslaw with a little reduced-fat mayo and unsweetened natural yogurt to take with you? Try these tasty, healthy recipes and tips for barbecues and picnics.
We’ve compiled 8 tips for healthy picnic and barbecue food, to make it easier to enjoy healthier options and keep your food choices on track:
Choose wholegrain varieties of starchy carbs such as brown rice or whole-wheat pasta in salads and wholegrain bread for sandwiches. Leave the skin on new potatoes for some added fibre too.
For cold meats, try leaner options such as chicken or turkey breast rather than salami or ham.
Add crunch to sandwiches with extra veggies such as pepper, carrot, cucumber and lettuce.
Use beans and pulses in a salad to up the protein content and to make it more filling.
Swap treats high in sugar and fat such as cake and crisps for healthier alternatives – mixed nuts, fruit, popcorn and unsweetened yoghurts make great replacements.
Sip on water flavoured with mint, lemon or fresh fruit like berries to stay hydrated.
Make your own dips, dressings and marinades from scratch at home to avoid the potentially high fat, sugar and salt content from shop-bought varieties.
From playing games to going for a walk, combine your picnic with some physical activity to maximise the health benefits.
Why not try something new for your next picnic? Our recipe suggestions below have all been nutritionally analysed by dietitians, and are great options for a healthy, balanced diet.
Reduce the opportunity for bacteria to multiply by keeping cold foods cold and hot foods hot. Salads, dairy foods, cooked meats and rice-based salads, in particular, should be kept cool until needed. Be careful they aren’t left in direct sunlight. If you haven’t yet got one, invest in a cool bag and maybe some ice blocks too - they can be bought from most supermarkets. Be mindful about how long items are kept out of the fridge.
Keep the number of times a food bag or container is opened to a minimum to reduce contamination as the temperature will rise.
Rinse fresh fruit and veg under running tap water at home before packing them.
Salmon, monkfish, scallops, large prawns, chicken pieces and tofu are ideal for skewers or kebabs as they stay intact. They cook quickly and are a healthy barbecue choice. Intersperse with chunks of vegetables for different texture and taste.
TIP: To stop your bamboo skewers burning, soak them in water for an hour before threading with food.
Any seafood with delicate flesh, e.g. white fish, such as cod or haddock, may fall apart on a barbecue so make foil parcels and add veggies or beans for a complete meal. Whole sardines or mackerel are great barbecued or try mackerel fillets.
Add lots of vegetables to your barbecue for that wonderful smoky taste and boost your five-a-day.
Vegetables that need pre-cooking:
Butternut squash, carrots, beetroot, and cauliflower and broccoli florets.
TIP: Boil or blanch until almost cooked, then plunge into cold water, drain and reserve. They’ll take just a couple of minutes to heat and get that lovely charred, smoky flavour.
Vegetables that can go straight on the barbecue:
Aubergine and courgette slices, red onion wedges, fennel slices, asparagus spears, celery sticks, quarters of red, yellow or green peppers, baby corn, radicchio, mushrooms will all cook in under 10 minutes.
Once cooked, toss in either: chopped herbs and balsamic vinegar or; plain unsweetened yoghurt mixed with coriander, lemon juice, oregano and a little olive oil.
Corn on the cob is great, too. Either peeled or cooked in the husk, the outside leaves char but the inside kernels steam in their own juices.
Starchy foods
These include potatoes, sweet potatoes, yams and plantain. Pre-cook potatoes and sweet potatoes before barbecuing. Plantain and yams can be sliced and put straight on the barbecue.
For a barbecue or picnic you’ll need some side salads. Try offering some of our tasty salads as a side dish to the grilled meats and veggie options. Of course, you can always make them into larger, main meals too.
Shop bought dips and dressings can be high in salt, saturated fat and often have added free sugars. Here are some healthier dressings to drizzle over your favourite salads or to marinade lean meats and fish, which are easy to whip up. You just need something acidic like plain unsweetened yoghurt, lemon juice or vinegar, to combine with your favourite spices or herbs.
TIP: Marinate in plastic food bags in the fridge for an hour, or overnight if you have time.
Try making these simple marinades and dressings:
Mix 2 tbsp plain unsweetened natural yogurt with 2 heaped tsp curry powder (hot or mild). Great for chicken or lamb.
Mix together a dash of lime juice, a little chilli, some crushed garlic and grated fresh ginger. This works with any meats, fish or tofu.
Lemon mint vinaigrette: mix the juice of a lemon with 2 tbsp extra virgin olive oil and 1 tbsp freshly chopped mint leaves.
Light Caesar dressing: mix 2 heaped tbsp plain unsweetened yoghurt with 1 tsp Dijon mustard, a dash of lemon juice and 1 tbsp finely grated Parmesan.
TIP: Remember, if you’re packing them for a picnic, take the dressing in a separate container and drizzle over just before serving so the salad does not get too soggy.
Desserts
For desserts, bananas cooked in their skins and slices of pineapple are perfect for barbecues and can be popped straight on, to cook in a few minutes. Try experimenting with various combinations of fruit. If you are marinating fruit or wish to cook it in a sauce or with spices, simply wrap in tin foil. We've also included summer desserts for inspiration.
Barbecues are fun, but it’s wise to be aware of the potential risks.
Regulating heat and temperature
Choose leaner types of meat, if you eat meat, with a lower fat content and be careful that fat can drip onto the coal and cause flames to flare up and burn the food.
Coals should glow red with a powdery grey surface before you start cooking – this means they’re hot enough.
Have an indoor plant water spray handy. This is useful to regulate heat and prevent food from burning if you get flare-ups.
Food poisoning
This is often caused by undercooked food, so follow this advice:
Always ensure your meat and poultry are cooked through. If it’s getting dark, use a torch, so you can check food is cooked properly.
You can serve steaks or joints that are pink in the middle as long as the outside is evenly cooked. The exception is if it’s been minced, so burgers, sausages or meatballs must always be cooked through.
Never put cooked food on a plate or surface that has had raw meat on it. Turn food regularly to ensure even cooking. If your tongs touch raw meat, they must be washed before picking up cooked food or held over the coals to burn off any bacteria.
Make sure frozen meat is properly thawed before you cook it.
Always cut into the thickest part of meat or poultry to make sure it’s cooked through.
Cross-contamination
This happens when raw meats come into contact with cooked meats or foods, such as salads. Always store raw meats separately and use different utensils and chopping boards and wash your hands regularly. Don’t baste cooked food with a marinade that has come into contact with raw meat.
Fire safety
Ensure you never leave the barbecue unattended and make sure children are kept away.
Barbie is sparking conversation again—this time with a doll wearing an insulin pump, to reflect real kids and adults living with Type 1 diabetes. It’s a powerful reminder that, even though more than 30 million Americans have diabetes, there’s still a lot of confusion about what the condition really means.
People still ask questions like:
Can Type 1 diabetes be cured?
Can diabetes be reversed?
What’s the difference between Type 1 and Type 2 diabetes?
UR Medicine endocrinologist Dr. Susanne Miedlich and Golisano Children’s Hospital endocrinologist Dr. Britta Svoren helps clear up these common misconceptions and explains how to stay healthy—no matter your diagnosis.
What’s the Difference Between Type 1 and Type 2 Diabetes?
Though both conditions affect how your body processes sugar (called glucose), the causes are different.
Type 1 Diabetes
Type 1 diabetes is an autoimmune disease in which your immune system attacks the cells in your pancreas that make insulin. Usually, it’s diagnosed in children, teens, or young adults. People with type 1 diabetes must take insulin every day. Other key facts:
It’s often diagnosed in kids or teens (but adults can get it too)
Is type 1 diabetes genetic? Partly, family history can raise the risk
It’s managed with insulin for life
Type 2 Diabetes
Type 2 diabetes is more common, making up for 90-95% of diabetes cases, and happens when the body can't use insulin well or doesn't make enough. It is often diagnosed later in life, but can be diagnosed in children and teens as well. Other key facts:
It often appears gradually in adults
It can occur when the body resists insulin or doesn’t use it well
It's closely linked to family history, weight, and lifestyle
It's managed with a healthy diet, exercise, and medication or insulin
Can Type 2 diabetes turn into Type 1?
Not exactly. The two types have different causes. But Type 2 can sometimes require treatment with insulin, which may look similar to Type 1 care, but they remain different diseases.
Is diabetes caused by eating sugar?
Eating sugar doesn’t cause diabetes, but too much sugar (and therefore calories) over time can contribute to weight gain, which may raise the risk of Type 2 diabetes. Diabetes is about how the body makes or uses insulin, a hormone that helps move sugar from the blood into your body’s cells for energy.
Can Type 1 diabetes be reversed?
Type 1 diabetes can’t be reversed or cured, but it can be managed with the right care. If diabetes-specific antibodies are detected early, the start of the condition can be delayed by a new immune therapy.
Can Type 2 diabetes be reversed?
In some cases, absolutely! Weight control, a healthy diet, and a healthy lifestyle can lead to normal blood sugar levels even without medication. But “reversed” doesn’t mean “cured.” Most people still need regular monitoring to prevent it from returning.
Dispelling Diabetes Myths
Myth: “People with diabetes can’t enjoy good food.”
Truth: Everyone can eat well—and enjoy it. It’s all about balance. Focus on lean proteins, nuts, whole grains, fruits, and vegetables. Watch portion sizes and limit sugary drinks. Consider working with a registered dietitian to build a plan that works for your body and taste buds.
Myth: “Fruit is always a healthy free-for-all.”
Truth: Fruit contains natural sugar, so it still affects blood glucose. Choose whole fruits with fibre, like apples, pears, or berries, and skip juices and sweetened fruit snacks.
Myth: “You’ll always need insulin shots if you have diabetes.”
Truth: It depends on the type.
Type 1: Insulin is essential and utilized right away.
Type 2: Not everyone needs insulin. Many people manage their blood sugar with lifestyle changes and medications. Over time, though, insulin might be added if other options aren’t enough.
Myth: “All people with diabetes eventually go blind or need amputations.”
Truth: Uncontrolled diabetes can cause eye, kidney, and nerve problems. But with proper care and condition management, these problems can be prevented or delayed. What helps:
Regular eye exams
Taking good care of your feet
Monitoring blood sugar, blood pressure, and kidney health
Keeping up with doctor visits
Myth: “Gestational diabetes harms the baby.”
Truth: Not when it’s managed well. Gestational diabetes occurs during pregnancy and goes away after delivery for most women. With the right treatment, babies are usually born healthy. But women with gestational diabetes do have a higher risk of developing Type 2 later in life, so follow-up screening is important.
