Things to consider during travel with diabetes

Storing insulin can be problematic if the climate of the destination country is either very warm or cold. Insulin should be stored in a way that it does not become too warm (over +30 ºC) or freeze. In both situations, the insulin becomes ineffective.

Since during travel, luggage may accidentally be placed on a different flight than intended or get lost entirely, and because suitcases may be packed in an unheated cargo hold of airplanes, insulin should be taken in carry-on luggage along with other care equipment.

When eating, it is wise to maintain good sense and ensure proper hand hygiene. Tourist diarrhea or gastroenteritis can disrupt blood sugar levels and ruin the trip.

In warm conditions, it is advisable to avoid cold or inadequately cooked foods, salads, scoop ice cream, ice cubes, and untreated water. Drinking bottled water is safer than tap water. Hands should be washed frequently and thoroughly.

If the destination is on the southern or eastern side of the Mediterranean or faraway countries, it may be prudent to discuss with your own doctor about taking a course of antibiotics as a precaution.

It can be difficult to estimate the carbohydrate content of more exotic foods, so one should be cautious with rapid-acting insulin dosing, even if the food portion appears large.

During hot weather, insulin absorption may accelerate, which can cause an unexpected drop in blood sugar levels. On trips, people often move around more than usual. For cases of low blood sugar, it is always necessary to have some form of emergency sustenance on hand, such as glucose tablets, sugar, or fruit juice.

It is good to bring glucagon if you have someone with you who can administer it if needed. If traveling alone, it is advisable to inform someone about your diabetes, such as a tour guide.