Blood sugar reduction in non-diabetic people (part two)
In the first part, we discussed the concept and symptoms of hypoglycemia, or low blood sugar. Hypoglycemia is not very common, but it may happen to everyone, so you should be careful because during this complication, glucose does not reach your body and there is a possibility that many problems will occur for your health.
In the second part of this article, important recommendations during blood sugar reduction, you will get to know the types of hypoglycemia and its causes, immediate treatment of hypoglycemia, and important and practical recommendations for reducing blood sugar.
Types of hypoglycemia and its causes
Apart from hypoglycemia caused by diabetes, two other types of hypoglycemia have been identified:
1- In the first type, blood sugar drops 2 to 4 hours after eating food, and this hypoglycemia is known as postprandial hypoglycemia.
Among the causes of this type of hypoglycemia, we can mention excessive or late insulin response, which can be caused by insulin resistance or increased glucagon-like peptide (GLP-1), increased digestive insulin, (which is common after gastric surgery – such as gastric bypass surgery – and in this case, due to the rapid arrival of food in the intestine and as a result of rapid absorption of glucose and then excessive insulin response, hypoglycemia occurs, and dumping syndrome, which usually occurs after gastric surgery. It is caused by the rapid passage of food and as a result hypoglycemia and other complications such as diarrhea, which can be effective in improving the problem by eating small but frequent meals and having a lower ratio of carbohydrates to fat and protein, especially less intake of simple carbohydrates.
Rare hereditary syndromes such as galactosemia, fructose intolerance are hereditary, and on the other hand, eating a large amount of carbohydrates on an empty stomach after a long period of not eating can also cause this type of hypoglycemia. Also, there is a type of hypoglycemia of unknown origin in this group, in which insulin secretion is normal, but insulin sensitivity is increased and glucagon response is decreased. This type of hypoglycemia is rare and can occur spontaneously in people. Cause type 1 hypoglycemia.
2- Hypoglycemia caused by not eating food for 7 to 8 hours or hypoglycemia after absorption, in which case the body’s ability to balance glucose is disturbed.
This type of hypoglycemia is often due to an underlying disease that includes eating disorders or lack of hormones such as glucagon, catecholamine, liver disease, kidney disease, as well as the use of certain drugs such as (salicylate, propranolol) and high doses of aspirin, insulinema, etc. can lead to this type of hypoglycemia.
Management of hypoglycemia
In the management of hyoglycemia, two things are important:
1- Improving symptoms caused by hypoglycemia by returning blood sugar to the normal range
2- Eliminate the underlying cause of hypoglycemia
Immediate treatment of hypoglycemia
Eating foods and drinks containing carbohydrates (sugar) (for example: sugar water, fruit juice), because the glucose resulting from the breakdown of carbohydrates is absorbed into the bloodstream and causes an increase in blood sugar, and therefore the symptoms of hypoglycemia are reduced.
Important and practical recommendations to reduce blood sugar
1- Eat small main meals and eat snacks between main meals and bedtime.
This is because eating 5 to 6 small meals instead of 2 to 3 large meals can continuously release glucose into the bloodstream.
2- It is better for patients with hypoglycemia to learn how to count carbohydrates in order to know how much carbohydrates (sugar) to use in each main meal and snack so that they do not suffer from hypoglycemia.
Each unit of carbohydrates is equivalent to 15 grams of carbohydrates, which is recommended for these people to have 3 to 4 units of carbohydrates in the main meal (3 x 15 = 45 grams or 4 x 15 = 60 grams) and 1 to 2 units of carbohydrates in the snack.
Because determining the exact amount of carbohydrates a patient needs in a main meal or snack requires an energy assessment and checking the individual’s needs, therefore, it is recommended that a person with hypoglycemia consult a nutritionist and receive a diet that suits his needs.
3- Foods containing protein that have little saturated fat can be used in meals and snacks as a source of calories and to create satiety in the diet, but the balance should also be observed because protein, like carbohydrates, can stimulate the release of insulin.
4- Distribute foods containing carbohydrates throughout the day and know that completely eliminating carbohydrates from the diet causes the body to lose its ability to use carbohydrates properly, so completely eliminating carbohydrates is not recommended.
Foods containing carbohydrates include starches, fruits, juices, milk and yogurt, and foods containing sugar, although the carbohydrate content of these foods varies in terms of type and amount.
5- Avoiding or limiting foods with high sugar and carbohydrate content, especially on an empty stomach, such as soft drinks, syrups, candies, fruit juices, fruit yogurts, pies and cakes.
6- Avoiding foods and drinks containing caffeine because it causes symptoms like hypoglycemia and makes the person feel worse.
In the end, it is necessary to remember that a balanced diet, tailored to the individual’s needs and sufficient, can be useful for people with hypoglycemia.