<Tr> <Td> </Td> <Td> This section has no medical references for verification or relies exclusively on non-medical sources . Please review the contents of the section and add the appropriate references if you can . Unsourced or poorly sourced material may be removed . (June 2016) (Learn how and when to remove this template message) </Td> <Td> </Td> </Tr> <P> In a physiological context, the term is a misnomer because it refers to glucose, yet other sugars besides glucose are always present . Food contains several different types (e.g., fructose (largely from fruits / table sugar / industrial sweeteners), galactose (milk and dairy products), as well as several food additives such as sorbitol, xylose, maltose, etc .). But because these other sugars are largely inert with regard to the metabolic control system (i.e., that controlled by insulin secretion), since glucose is the dominant controlling signal for metabolic regulation, the term has gained currency, and is used by medical staff and lay folk alike . The table above reflects some of the more technical and closely defined terms used in the medical field . </P>

What is the limit of sugar in blood