Blood glucose is the amount of glucose present in the blood (mg / dl)
Blood Sugar Values
Fasting blood glucose levels are normally around 60-75 mg / dl, while in the postprandial phase they rise to 130-150 mg / dl.
| Fasting glucose values | (Mg / dl) | (Mmol / L) |
| NORMAL | 70-99 | 3.9 - 5.5 |
| Altered (IFG) | 100-125 | > 5.5 - <7.0 |
| Diabetes | > 126 | > 7.0 |
| Blood glucose after 120 'from the oral glucose load (OGTT) | (Mg / dl) | (Mmol / L) |
| NORMAL | <140 | <7.8 |
| Alterata (IGT) | > 140 <200 | > 7.8 <11.1 |
| Diabetes | > 200 | > 11.1 |
Blood glucose regulation
The human body has an intrinsic regulation system that allows the blood sugar to be kept relatively constant throughout the day. The presence of glucose in the blood is essential for life, it is in fact an essential nutrient for all the cells of the body.
In healthy subjects who follow a mixed diet, blood sugar levels are generally between 60 and 130 mg / dl during the day, with an average reference value of 90 mg / 100 ml (5 mM)
Keeping blood glucose constant is important to ensure normal energy intake to the brain. Unlike other organs and muscles, the brain is not able to store glucose reserves which depend directly on its availability. If prolonged fasting conditions are excluded, (see: ketones) blood glucose is the only energy substrate usable by the brain.
Furthermore, too low blood sugar levels (hypoglycemia) and excessively high values (hyperglycemia) are potentially dangerous for the body and, if prolonged for long periods. can lead to very serious consequences (coma, and diabetes)
The glucose regulation system is mainly mediated by the action of two hormones : insulin and glucagon .
After a large meal the blood sugar tends to rise due to the large amounts of glucose that the intestine pours into the circulation.
An increase in glycemic levels stimulates the secretion of insulin, which with its action restores glycemia to normal levels (insulin facilitates the passage of glucose from the blood to the cells, promotes the accumulation of glucose in the form of glycogen and increases the use of glucose by cells).
After a few hours of fasting, the blood sugar tends to fall due to the passage of glucose from the circulation to the tissues.
A lowering of glycemic levels stimulates the secretion of glucagon, a hormone that brings the blood sugar back to normal values (it stimulates the production of glucose starting from glycogen and favors the cellular use of fats and amino acids, saving glucose).
The "Perverse" Insulin Mechanism
The amount of insulin released into the circulation is directly proportional to the value of the blood sugar, the more it increases and the greater the amount of insulin is secreted.
The blood sugar rises very much when a meal is composed mainly of large quantities of carbohydrates, especially if they are simple (with a high glycemic index), while it increases more gradually if the carbohydrates are complex and associated with proteins, fats and fibers (see: index and load glycemic).
In general, the glycemic increase is maximum for carbohydrates, medium for proteins and minimum for fats.
When large amounts of insulin are released into the bloodstream, the blood sugar drops rapidly and falls below normal levels. The sudden drop in blood sugar, known as post-prandial reactive hypoglycemia, is picked up by the body which increases glucagon secretion. This hormone intervenes quickly stimulating the sense of hunger to bring back the glycemic levels.
This creates a vicious circle and most of the glucose introduced into the cells ends up being transformed into fat.
Furthermore, the increased demand for insulin leads in the long run to a progressive functional decline of pancreatic ß cells (responsible for the production of insulin) with an increase in fasting blood glucose (IFG).
The impaired fasting blood sugar in turn sets the stage for the appearance of type II diabetes.
Glycemic Control and Weight Loss
Glycemic control is very important because:
- prevents the appearance of type II diabetes and its complications;
- promotes body weight control;
- reduces endogenous cholesterol production, which represents about 80% of total cholesterol;
- improves attention and concentration;
A meal rich in fats and proteins is also able to stimulate the release of a substance called cholecystokinin (CKK) which promotes a sense of satiety.
6 Golden Rules for Checking Blood Sugar and Body Weight
- Limit the amount of carbohydrates, especially - but not exclusively - simple ones (sugar, sweets, cereals and derivatives of refined flours).
- Limit your consumption of snacks, confectionery and sugary drinks
- Do not exceed the consumption of carbohydrates of medium index and high glycemic load (pasta, bread, potatoes, cereals, etc.).
- Prefer whole-grain foods, such as fruit, vegetables and whole grains.
- Spread the nutrients evenly throughout the meals, avoiding meals based on carbohydrates only (for example, 100 grams of white pasta increase blood sugar levels more than 80 grams of pasta with tuna and tomato and are also less filling)
- do not eat too many meals, but divide the calorie intake into at least four / five daily meals; remember that in order to keep blood sugar under control, not only the quality but also the quantity of nutrients taken with the diet is very important (it is logical to think a teaspoon of sugar, despite having a high glycemic index, causes a lower glycemic increase than to 100 g of whole wheat pasta)
- always read labels and nutritional values, moderate the use of foods that contain glucose syrup and / or fructose syrup and / or corn starch.
