Insulin Response in Oral Glucose - tolerance test - 2 samples
General information:
The test is conducted to determine the levels of insulin and blood glucose in the diagnosis of diabetes, insulin resistance, insulin and the like. at a certain interval.
Insulin resistance is often also called a diabetic condition because it usually precedes the development of type 2 diabetes. In insulin resistance, cell receptors become less sensitive to insulin action and it is difficult to perform its essential function - to transport glucose.
As a result of this resistance, there is a sustained rise in blood sugar levels, which causes the pancreas to produce even more insulin.
The main risk factors for the development of insulin resistance are:
- metabolic syndrome (obesity, high levels of triglycerides and LDL, low levels of "good" HDL, arterial hypertension, atherosclerosis, etc.)
- over-consumption of fructose
- excessive consumption of trans fats
- overproduction of adrenaline and cortisol under stress
Obesity is a major risk factor. Fat accumulation in this area occurs with consistently high levels of insulin provoked by irrational nutrition (rich in carbohydrates and sugars). Fat cells become more sensitive to insulin than muscle, so blood glucose will be redirected to them and stored as fat. Fat tissue is not just a spare energy store, but a secretory body (mainly hormones). High levels of leptin, resistin, and tumor necrosis factor-alpha also bind to insulin resistance.
The main negative consequence of insulin resistance is the development of type 2 diabetes, which is a risk factor for cardiovascular disease, heart attack, stroke, depression and other health problems.
Sample required:
Venous blood
Standard Test: 75g of powdered glucose is dissolved in a small bottle of mineral water and is drunk within 5 minutes.
Venous blood is taken at: 0 min, 120 min and the glucose and insulin count
Key words:
Insulin resistance, glucose, diabetes