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As long as the pancreatic beta cells are able to sense the glucose level and produce insulin, the amount of insulin secreted is usually the amount required to maintain a fasting blood glucose between 70 and 100 mg/dL (3.9–5.6 mmol/L) and a non-fasting glucose level below 140 mg/dL (<7.8 mmol/L).
This insulin is referred to as basal insulin secretion, and constitutes almost half [1] the insulin produced by the normal pancreas. Bolus insulin is produced during the digestion of meals. Insulin levels rise immediately as we begin to eat, remaining higher than the basal rate for 1 to 4 hours.
Much evidence suggests that many of the long-term complications of diabetes, result from many years of hyperglycemia (elevated levels of glucose in the blood). [11] "Perfect glycemic control" would mean that glucose levels were always normal (70–130 mg/dL or 3.9–7.2 mmol/L) and indistinguishable from a person without diabetes.
Most of the time, a fasting goal of less than 120 in patients with type 2 diabetes and two-hour post-meal blood glucose close to 140s would be ideal,” Dr. Makhija says. Dr. Shenoy adds to this ...
Despite widely variable intervals between meals or the occasional consumption of meals with a substantial carbohydrate load, human blood glucose levels tend to remain within the normal range. However, shortly after eating, the blood glucose level may rise, in non-diabetics, temporarily up to 7.8 mmol/L (140 mg/dL) or slightly more.
Hyperglycaemia becomes clinically significant once insulin over-secretion can no longer compensate for the degree of insulin resistance. [2] [4] [1] It remains an unsolved question if impaired pancreatic beta cell function or hypersecretion of insulin represent the primary event in the pathogenesis of type 2 diabetes. [6]