Reactive hypoglycemia causes blood sugar drops after meals

Reactive or functional postprandial hypoglycemia occurs when blood sugar levels rise rapidly after consuming high-carbohydrate meals and subsequently drop sharply, typically about two hours after eating. This phenomenon can cause symptoms such as heart palpitations, tremors, and sweating.

Several mechanisms can trigger this rapid decline, including delayed or excessive insulin secretion by the pancreas, accelerated gastric emptying, or a sensitive autonomic nervous system. Consuming pure carbohydrates without accompanying proteins, fats, or fiber also promotes this effect. Factors such as portion size, sleep deprivation, stress, infections, medications, and pregnancy can further influence glucose levels.

Medical experts clarify that reactive hypoglycemia is not an automatic indicator of diabetes. Normal fasting blood sugar levels range from 70 to 110 mg/dL, and levels below 140 mg/dL two hours after eating are considered normal. A suspicion of diabetes generally requires levels of 126 mg/dL or higher while fasting, or 140 mg/dL or higher after eating. Dr. Parul Khurana of RG Hospitals noted that only very high, sustained, or repeated glucose spikes increase the risk of prediabetes and type 2 diabetes.