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Mechanisms that restore satisfactory blood glucose levels after extreme hypoglycemia (below 2.2 mmol/L or 40 mg/dL) must be quick and effective to prevent extremely serious consequences of insufficient glucose: confusion or unsteadiness and, in the extreme (below 0.8 mmol/L or 15 mg/dL) loss of consciousness and seizures.
Dextrose 25% and 50% are heavily necrotic due to their hyperosmolarity, and should only be given through a patent IV line – any infiltration can cause massive tissue necrosis. It is MUCH safer to use a Dextrose 10% solution when treating hypoglycemia via IV in children under the age of 14.
The consequent fall in blood glucose is indicated as the reason for the "sugar crash". [4] Another cause might be hysteresis effect of insulin action, i.e., the effect of insulin is still prominent even if both plasma glucose and insulin levels were already low, causing a plasma glucose level eventually much lower than the baseline level. [5]
Hypoglycemia, also called low blood sugar or low blood glucose, is a blood-sugar level below 70 mg/dL (3.9 mmol/L). [3] [5] Blood-sugar levels naturally fluctuate throughout the day, the body normally maintaining levels between 70 and 110 mg/dL (3.9–6.1 mmol/L).
Glucose (dextrose) has a molecular mass of 180, while water has a molecular mass of 18. For each 2 glucose monomers binding, a water molecule is removed. Therefore, the molecular mass of a glucose polymer can be calculated by using the formula (180*n - 18*(n-1)) with n the DP (degree of polymerisation) of the glucose polymer.
Graph depicting blood sugar change during a day with three meals. The glycemic (glycaemic) index (GI; / ɡ l aɪ ˈ s iː m ɪ k / [1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. [2]
Metformin: Metformin is primarily used to improve blood sugar regulation in type 2 diabetes, but it may also support weight loss by decreasing appetite and reducing the absorption of glucose from ...
Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the weight of available carbohydrate in the food (in grams) by the food's glycemic index, and then dividing by 100.