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Fasting Glucose 103

Posted on June 27, 2019July 10, 2019 by admin

Thereafter normal blood sugar should be between 120 to 160 mg/dl two hours after having food. your levels of 103 is within normal range.when the fasting blood sugar level is between 100 and 125 mg/dl, it is termed as border line diabetes.there is no need of medication right now.. I was a bit shocked when the blood test results came back: fasting blood glucose of 103 (!!). my fg has steadily increased from the low 90s to this point since i’ve been on crestor. but this was a jump of 5 pts since my last check up 6 months ago and was the largest jump yet..

Therefore, according to the chart above, if the 103 mg/dl blood sugar level was from a fasting glucose test, then it may indicate prediabetes. random glucose test. below 125 mg/dl = normal. 126 – 199 mg/dl = prediabetes..

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I’m assuming that 103 is a fasting blood sugar and if so it is considered pre-diabetes. it might help to have your doctor do an a1c which is an average of blood sugars for a couple months to correctly diagnose you. unless you are spiking high after your meals, that 103 probably wouldn’t account for the fatigue.. Doctors give unbiased, helpful information on indications, contra-indications, benefits, and complications: dr. schwartz on fasting blood sugar level 103: between 65-99 mg/dl – impaired fasting glucose (ifg), prediabetes, is between 100-125 mg/ dl. fbs of 126 mg/dl or higher is in the diabetic range..

Doctors give unbiased, helpful information on indications, contra-indications, benefits, and complications: dr. schwartz on fasting blood sugar level 103: between 65-99 mg/dl – impaired fasting glucose (ifg), prediabetes, is between 100-125 mg/ dl. fbs of 126 mg/dl or higher is in the diabetic range.. I was a bit shocked when the blood test results came back: fasting blood glucose of 103 (!!). my fg has steadily increased from the low 90s to this point since i’ve been on crestor. but this was a jump of 5 pts since my last check up 6 months ago and was the largest jump yet..

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