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  2. Homeostatic model assessment - Wikipedia

    en.wikipedia.org/wiki/Homeostatic_model_assessment

    Insulin is given in μU/mL. [7] Glucose and insulin are both during fasting. [2] This model correlated well with estimates using the euglycemic clamp method (r = 0.88). [2] The authors have tested HOMA and HOMA2 extensively against other measures of insulin resistance (or its reciprocal, insulin sensitivity) and β-cell function. [4] [8] [9]

  3. Insulin Resistance: From Symptoms to Treatment - AOL

    www.aol.com/insulin-resistance-symptoms...

    Insulin resistance is when your tissues no longer adequately respond to insulin to lower blood glucose levels. Glucose is the sugar molecule your body uses for energy. Insulin is produced by beta ...

  4. Insulin - Wikipedia

    en.wikipedia.org/wiki/Insulin

    The blood insulin level can be measured in international units, such as μIU/mL or in molar concentration, such as pmol/L, where 1 μIU/mL equals 6.945 pmol/L. [64] A typical blood level between meals is 8–11 μIU/mL (57–79 pmol/L).

  5. Insulin index - Wikipedia

    en.wikipedia.org/wiki/Insulin_index

    The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the glycemic index (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels. The Insulin ...

  6. Hyperinsulinism - Wikipedia

    en.wikipedia.org/wiki/Hyperinsulinism

    Insulin levels above 3 μU/mL are inappropriate when the glucose level is below 50 mg/dL (2.8 mM), and may indicate hyperinsulinism as the cause of the hypoglycemia. The treatment of this form of hyperinsulinism depends on the cause and the severity of the hyperinsulinism, and may include surgical removal of the source of insulin, or a drug ...

  7. Insulin (medication) - Wikipedia

    en.wikipedia.org/wiki/Insulin_(medication)

    The increased insulin level causes glucose absorption and storage in cells, reduces glycogen to glucose conversion, reducing blood glucose levels, and so reducing insulin release. The result is that the blood glucose level rises somewhat after eating, and within an hour or so, returns to the normal 'fasting' level.

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