After eating, some foods are more readily absorbed and digested, leading to a spike in blood glucose levels. While some individuals can handle this increase, others cannot, therefore setting off a process within the body to normalize blood sugar levels. This is known as reactive hypoglycemia. The key to effective prevention and treatment is knowing what foods to eat and when to eat them.
Reactive Hypoglycemia
Devin Starlanyl, in "Reactive Hypoglycemia (RHG), Insulin Resistance: FMS &CMP Perpetuating Factor," describes reactive hypoglycemia as a condition affecting diabetic patients, between two to five hours after consuming a high carbohydrate meal. It is called reactive hypoglycemia because a large amount of insulin is released into the bloodstream to counteract the rise in blood glucose.
Characteristic symptoms of reactive hypoglycemia include tremors, palpitations, anxiety, elevated heart rate and sweating. Confusion, impaired decision making, weakness and seizures are a result of glucose deprivation to the brain.
Immediate Nutrition Treatment
McKinley Health Center recommends that when blood glucose falls, individuals should consume carbohydrate-containing foods to bring the levels back up. However, the food consumed at this time should not be a very high carbohydrate food paired with protein or fat, as this will cause rebound hypoglycemia. A better choice would be a complex carbohydrate, which will deliver glucose over a longer period of time, thereby eliciting an end to the rise and fall in blood glucose levels. The protein or fat serves to slow down carbohydrate digestion and stabilize blood glucose levels.
Timing
Astro Nutrition emphasizes that timing is an essential component in the management of reactive hypoglycemia. The management of symptoms can often be controlled by simply calculating the time of meals and snacks. Eating small and frequent meals, five to six times per day, is recommended as the best way to treat reactive hypoglycemia. The principle of a reactive hypoglycemic diet is to consume a similar amount of carbohydrates at each meal and snack, thereby keeping the amount of glucose in the blood stream even. Skipping meals or consuming a large carbohydrate meal can make managing the blood sugar much more difficult and can trigger a crash.
Long-Term Management
According to J.F. Brun et al. in "Postprandial Reactive Hypoglycemia," long-term management of reactive hypoglycemia means consuming an adequate, but not excessive, amount of carbohydrates throughout the day. It is important to consume frequent small meals, especially during midmorning and afternoon when blood glucose levels begin to drop. Patients should avoid simple sugars, which are rapidly absorbed, substituting them with complex carbohydrates and high fiber foods that take longer to digest and absorb, thereby avoiding hypoglycemic attacks.
Other Tips
As reported by Jackson Siegelbaum Gastroenterology, following a hypoglycemia diet provides the body with all the calories, protein, minerals and vitamins necessary to meet the Recommended Dietary Allowance. Yet, there are some simple tips that can help prevent reactive hypoglycemia from occurring. Patients who are at risk of reactive hypoglycemia should avoid alcohol and caffeinated beverages, as they can make symptoms worse. Additionally, patients should always carry a snack. Because glucose levels drop during physical activity, individuals should consume adequate liquids and complex carbohydrates before exercising.
References
- "Reactive Hypoglycemia (RHG), Insulin Resistance: FMS & CMP Perpetuating Factor"; Devin Starlanyl
- Astro Nutrition: What is Reactive Hypoglycemia
- McKinley Health Center: Nutrition for Reactive Hypoglycemia
- "Diabetes and Metabolism": "Postprandial Reactive Hypoglycemia"; J.F. Brun et al; November 2000
- Jackson Siegelbaum Gastroenterology: Hypoglycemia
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