Gerald C. Hsu

eclaireMD Foundation, USA

Biography

The author received an honorable PhD in mathematics and majored in engineering at MIT. He attended different universities over 17 years and studied seven academic disciplines. He has spent 20,000 hours in T2D research. First, he studied six metabolic diseases and food nutrition during 2010-2013, then conducted research during 2014-2018. His approach is “math-physics and quantitative medicine” based on mathematics, physics, engineering modeling, signal processing, computer science, big data analytics, statistics, machine learning, and AI. His main focus is on preventive medicine using prediction tools. He believes that the better the prediction, the more control you have.

Abstract

Based on his research, the author developed two prediction tools and was able to reduce his PPG from 380 mg/dL to 116 mg/dL, daily glucose from 279 mg/dL to 117 mg/dL, and A1C from 10% to 6.1%

He examined correlations between PPG and three known major factors, medication, carbs and sugar intake, exercise, and other secondary factors, including stress/tension, measurement time delay, traveling, illness, sleep disturbance, seasonal weather, etc. In summary, more than 20 elements were considered and over 1 million data collected.

During 934 days (from 6/1/2015 to 12/21/2017), he had 2,802 meals and collected about 60,000 PPG-related data. The conclusions were: +60% correlation between PPG and carbs and sugar intake (average 14.7 gram and 38% contribution rate); - 64% correlation between PPG and post-meal walking (average 4,300 steps and 43% contribution rate). Collectively, these secondary factors account for approximately 19% (weather has contributed 10%) of the predicted PPG values.

Those collected 2,800 meal photos were analyzed against 6 million food data collected and re-processed from US government and stored in cloud server.  All food data were sorted according to country, franchise restaurants, individual cafes,

home-cooked meals, airline food, etc. Here are some examples:

Airline food - 136 mg/dL; Restaurant food - 127 mg/dL; Home

Cooking - 111 mg/dL.

The predicted PPG (115.5 mg/dL) vs measured PPG (120.5

mg/dL) has a linear accuracy rate of 96% and 87% correlation.