And Humalog?
I do not know it, if you have a radius of action similar to novorapid, it could be worth and if it is longer possibly better, these insulins that previously called semilentas or something like that
I transcribe an article on the effect of hydrates, fats and proteins in glucose, which seems illustrative and although it does not deepen too much, it simply relieves all this we have spoken:
Link
"Effect of carbohydrates, proteins and fats in glucose
What is the effect of fats and proteins and why?
Food with more than 40grams of fat (1)
Food with more than 35 grams of protein (1)
What situations can it happen?
Recommendations
Has it happened to you that you eat a saucer and make carbohydrates count almost perfectly and by measuring postprandial glucose (glucose levels 2 to 3 hours after the start of food) you get the surprise of hyperglycemia?So, it is time for you to start analyzing the fat and protein content of your dishes.
Foods are mainly composed of 3 nutrients that provide energy: carbohydrates, fats and proteins;Foods also contain vitamins, minerals and water that do not provide energy, but are essential for the body.
During digestion, carbohydrates containing foods become glucose and have a direct effect on blood glucose levels;However, although fats and proteins do not become glucose, in certain situations, quantities or in certain combinations they have an important effect on blood glucose levels and can cause late hyperglycemia for 3 to 6 hours or more afterFood consumption, it is necessary to make the right decisions in these situations to maintain glucose levels within normal ranges.
Effect of carbohydrates, proteins and fats in glucose
In 2015, some researchers from the University of Sydney in Australia and the diabetes center of Joslin de Boston (1), among others, indicated that the combination of carbohydrates, with a certain proportion of fats and proteins, increases insulin requirements and canCause late hyperglycemia.
What does this mean?
In general, the amount of insulin of the bolus is determined in each meal based on the amount of carbohydrates (carbohydrate counting) that will be consumed with the purpose of maintaining glucose levels within normal, and this worksWhen the dishes contain adequate proportions of fat and protein.
What is the effect of fats and proteins and why?
The same amount of carbohydrates can have a different effect on glucose causing delayed hyperglycemia at 3 hours after food and can last 5 to 6 hours or more in the following situations:
When the content of the food is greater than 40 g of fat.
When 35 grams of protein and at least 30 grams of carbohydrates are included in a meal.
When proteins are consumed in the absence of carbos, glucose levels are only modified when protein consumption is greater than 75 grams in a meal.
Assuming the above this is the effect of the 3 nutrients on glucose levels:
Effect on glucose Why?
Carbohydrates When you start eating the effect of carbohydrates in glucose it is immediate, blood glucose has a 1 or 1.5 hours later peak and 2 or 3 hours later glucose values tend to be more stable.Carbohydrates become glucose during digestion and is directly absorbed into the blood.Glucose increase is proportional to the amount of carbos that are consumed.
Fats glucose levels decrease by 2First hours, glucose begins to rise 3 hours after food and cause delayed hyperglycemia that can last 5 to 6 hours or more.Fats retard digestion and prolongs the time in which glucose from carbohydrates is absorbed
Proteins Protein has different effects when consumed with or without carbohydrates.They can cause delayed hyperglycemia by 3 to 6 hours after having eaten.Proteins increases glucagon secretion (hormone responsible for producing and sending sugar to the blood)
Effect of fats and proteins on glucose
The researchers (1) explained that the impact on glucose 3 hours after having eaten carbohydrates in combination of 35 g of fat and/or 40 g of protein, is equivalent to that resulting from the consumption of 20 g of carbohydrates without insulin without insulin.
Fat causes digestion to be slower, delaying the time in which the glucose obtained from the digestion of carbohydrates passes from the intestine to the blood, after eating carbohydrates in combination with more than 40 grams of fat the first 2 hoursGlucose tends to go down, then glucose begins to rise at 3 hours after having eaten causing late hyperglycemia that can last 5 to 6 hours or more.
Ultra fast insulin is active 3 to 4 hours after having applied it, so, at the time the glucose begins to rise, there is no longer active insulin to maintain the glucose of the blood within normal ranges, beforeThis situation researchers (1) established the following recommendations:
Food with more than 40grams of fat (1)
Recommendation (1) Practical example (consult your doctor)
Step 1 Increase 30 to 35% the total insulin dose Example: If 5 ultra -shaped insulin units were calculated based on carbohydrate counting.Increase 35% is equivalent to a total of 7 units of insulin (5 IU * 1.35 = 7 IU)
Step 2 Apply 50% of the dose when starting food apply 3.5 insulin units before starting food
Step 3 Apply the remaining 50% 2 to 2.5 hours after having started food.
Step 4 rectify glucose values 4 to 5 hours after having eaten.Measure the glucose 4 to 4.5 hours after having started eating and in case the hyperglycemia persists Perform the relevant corrections, as indications of the doctor to correct the glucose
Note: These recommendations should be individualized to each person based on many variables such as age, gender, physical activity.Ask for advice on the subject with your doctor, nutritionist and/or diabetes educator.
Food with more than 35 grams of protein (1)
* According to these authors, these recommendations only apply when the protein is consumed in combination with a minimum of 30 grams of carbohydrates, since below this amount the protein has no effect on glucose
Recommendation (1) Practical example (consult your doctor)
Step 1 Increase the total insulin dose 15 to 20% if 5 ultra -shaped insulin units were calculated depending on the carbohydrate counting increase 20% is equivalent to a total of 6 insulin units (3 IU * 1.35 = 6 IU)
Step 2 Apply 100% of the dose when starting food apply 6 insulin units before starting food
Step 3 Measure the glucose 2 hours after having eaten and if necessary to make the necessary corrections to keep the glucose inside range, measure glucose 2 hours after having started eating and in case the hyperglycemia persists Perform correctionsrelevant, according to the doctor's instructions to correct glucose
Step 4 rectify the values ofglucose 4 to 5 hours after having eaten.Measure glucose 4 to 5 hours after having started eating and in case the hyperglycemia persists Perform the relevant corrections, according to the doctor's instructions to correct the glucose
Note: These recommendations should be individualized to each person based on many variables such as age, gender, physical activity.Ask for advice on the subject with your doctor, nutritionist and/or diabetes educator.
What situations can it happen?
You must take into account that there are many situation in which you can face food in which it will be difficult to calculate the amount of carbohydrates, fats and proteins they contain, such as: for example:
When we eat away from home, either for work, the school or social events it is difficult to calculate the amount of fat that may include food and/or dishes since they can contain high grease ingredients and it is difficult to know the amount of fat with theThey were prepared.
Some foods that can contain fat in their ingredients such as: desserts, pastes prepared with sauce, French potatoes, cookies, sausages, fried dishes, cheeses, precooked foods packaged, pizza.
The combination of different dishes in which each one contains a certain amount of fat, such as holidays or social events.
Recommendations
Follow a healthy eating plan with proper consumption of carbohydrates, fats and proteins.The basis of healthy eating is the consumption of fresh and natural foods and healthy dishes prepared at home.This will help you more easily calculate the amount of carbohydrates, proteins and fats.
Fat and protein have an effect on glucose and can cause late hyperglycemia, the best tool to control glucose levels is constant monitoring and decision -making previously suggested and accepted by your doctor or educator in diabetes.
Do not forget to improve your skills to perform and calculate carbohydrate counting, since you can more easily evaluate the effect of fats and protein of different dishes and foods that you consume regularly and so you can rely on your doctor to make better decisions andAchieve your goals.
Whenever you do not know howglucose is of normal values and do not forget to consult these situations with your doctor to receive better advice.
Kirstine J. Bell, Carmel E. Smart.Impact of Fat, Protein, and Glycemic Index on Postprandial Glucose Control in Type 1 Diabetes: Implications for Intensive Diabetes Management in the Continuous Glucose Monitoring Era.Diabetes Care Jun 2015, 38 (6) 1008-1015;DOI: 10.2337/DC15-0100
Author: Lizette Gutierrez Arenas.Nutriology and educator in diabetes, master in epidemiology and health administration.Member of the Social Diabetes Writing Team. "
But like everything, this must be verified in oneself, test and error, it is the only method.
