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Short Acting Insulin Peak

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The Abcs Of Insulin

Insulin is a naturally occurring hormone produced by the pancreas. Insulin is required to move sugar from the blood into the body’s cells, where it can be used for energy. For the symptoms of high blood sugar and low blood sugar, see Tables 1 and 2. Type 1 diabetes (T1D) is a chronic condition in which the pancreas produces little or no insulin. Only 5% of patients with diabetes have this form of the disease, according to the American Diabetes Association. Type 2 diabetes (T2D) is much more common; the risk factors are listed in online table 3. Individuals with T2D make insulin, but their bodies don’t respond well to it, a condition known as insulin resistance. Treatment of T2D usually begins with dietary and lifestyle changes, as well as oral medications. Over time, as the pancreas struggles to make an adequate amount of insulin to overcome insulin resistance, patients may require insulin supplementation. Insulin therapy must be individualized and balanced with meal planning and exercise. When a patient begins using insulin to manage diabetes, the initial dose is just a starting point. Over time, insulin requirements are affected by factors such as weight gain or loss, changes Continue reading >>

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Popular Questions

  1. Snowdawgy

    New to Humalog, questions on dosages?

    I am learning now how to use Humalog, I am insulin resistant, and was given a simple sliding scale to figure out dosages. The issue is I am finding the scale is not accurately reducing my BG according to the chart, but from what I have been reading the basic scale is just that basic, and I need to learn how much I need for me and adjust my scale accordingly. Is this correct? I find if the scale says for 6-8mmol use 4 units I need to add about 2 units to get it correct so my personal scale should read for 6-8mmol use 6 units. So this scale has to be fine tuned to the individual, and then carb counting is figuring out how many carbs I am eating and what that will impact my BG and then adding that to the shot to get a good number correct. So if I am at 6-8mmol and I am using 6 units (adjusted for me) and I will eat 30g carbs which normally will bring up my BG to 12mmol using my adjusted scale 10-15mmol is 10 units, that should be my injection dose. I think I have this all correct as the doc was in a bit of a hurry and explained it quickly as he knows I do my homework and would check to see that I am doing it right and probably ask others for help as I am doing here

  2. Stump86

    Most people who carb count use two different ratios for determining proper bolus amount, rather than a sliding scale.
    There is your insulin to carb ratio (I:C) which tells you how many carbs you can cover with a unit of insulin. You use this number to determine how much insulin to take in response to a given amount of carbs.
    The second ratio, the insulin sensitivity factor (ISF) or correction factor is how much your BG will decrease on one unit of insulin. This factor is used for correcting high BGs, similarly to the sliding scale.
    The difference with the example you have is that you don't need to estimate how much you think you will rise, you base it on how much you are going to eat. Likewise, you will only ever really need a correction bolus if you are high for whatever reason.

  3. Richard157

    I have never used a sliding scale. I use the insulin:carb ratio and insulin sensitivity factor as explained by Shaun. That gives much better control than a sliding scale. A CDE (certified diabetes educator) can instruct you in carb counting and all the features for this kind of diabetes management. A CDE can usually be found in the diabetes education center at many hospitals.
    It should be noted that the carb ratio and insulin sensitivity can vary throughout the day. I use a 1:4 ratio at breakfast (i unit of insulin for every 4 carbs), and 1:6 the rest of the day. For optimum control you can use trial and error and fine tune until you get the numbers you need. Tweaking until you get this going smoothly should cut down on the number of highs and lows and give you a smaller standard deviation.
    Richard

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