Q: “My doctor has told me I have impaired glucose tolerance, what should I do?”
Jenny Masters, NSW
A: Accredited Practising Dietitian Zoe Wilson responds:
“Impaired glucose tolerance means you have higher than normal blood sugar levels after you’ve eaten, but not high enough to be classified as diabetes.
There is good news, and bad. The bad news is your body isn’t able to cope with sugar in your blood as well as it should, which means you will need to make some adjustments to your diet and exercise regimen.
The good news? Making these changes now will improve your glucose tolerance and reduce your risk of developing type 2 diabetes later in life. Take this as the perfect opportunity to do so.
To slow the release of sugar into your blood after you’ve eaten and make it easier for your body to deal with, choose carbohydrate foods that have a low-glycaemic index. These include grainy bread, porridge or muesli, sweet potato and basmati rice. Serve them in small, fist-sized portions.
Losing weight and being active will also help. Try to eat smaller portions at meals and snacks, choose mostly foods from the five food groups (fruit, vegies, reduced-fat dairy, lean protein and grains) and avoid processed foods high in sugar, saturated fat and energy like biscuits, cakes, takeaway foods and chips.”