Hypoglycemic Coefficient

Hypoglycemic coefficient: what it is and how it works

The hypoglycemic ratio, also known as the Rafalsky coefficient, is an important indicator used to assess glycemic control in patients with diabetes. The hypoglycemic coefficient shows how quickly the blood glucose level decreases after an insulin injection.

The Rafalski coefficient was developed in 1921 by Polish physiologist Jan Rafalski. He proposed using this coefficient to assess the effectiveness of insulin therapy in patients with diabetes. The Rafalsky coefficient is calculated by dividing the maximum blood glucose level by the time it takes to reach that maximum level after an insulin injection.

The hypoglycemic quotient is currently used in clinical practice to assess glycemic control in patients with diabetes. It is an important indicator of the effectiveness of insulin therapy and can help doctors identify early signs of poor blood glucose control.

How is the hypoglycemic coefficient calculated? To determine it, the patient is injected with insulin, after which the level of glucose in the blood is measured at certain intervals. Maximum blood glucose levels are achieved within the first 30-60 minutes after insulin injection. Then the glucose level begins to gradually decrease, and after 120-180 minutes it reaches its minimum level.

The hypoglycemic coefficient is calculated using the following formula:

Rafalsky coefficient = (maximum blood glucose level - initial blood glucose level) / time required to reach maximum blood glucose level after insulin injection.

The higher the hypoglycemic coefficient, the faster the blood glucose level decreases after insulin injection. This means that insulin therapy is effective in this patient.

In conclusion, the hypoglycemic ratio is an important indicator to evaluate the effectiveness of insulin therapy and glycemic control in patients with diabetes. It is calculated by measuring the level of glucose in the blood after an insulin injection. A high hypoglycemic coefficient indicates the effectiveness of insulin therapy and good glycemic control.

The hypoglycemic coefficient (BG) is an indicator that determines the ability of certain foods to cause hypoglycemia (low blood sugar). This indicator is also known as the Rafalski coefficient, after Alexander Rafalski, who first proposed its use.

BG is determined by comparing the change in blood glucose levels after eating a specific food with the change in glucose levels after eating a standard serving of glucose or bread. Thus, BG measures how quickly and how strongly blood glucose levels rise after eating a certain food.

High BG foods cause a rapid and dramatic increase in blood glucose levels, which can lead to hyperglycemia (high blood sugar) in people with or predisposed to diabetes. In contrast, low BG foods cause a slow and gradual increase in blood glucose levels, which promotes more stable blood sugar levels and reduces the risk of hyperglycemia.

Some high carbohydrate foods, such as sweets and white bread, have a high BG. On the other hand, low carb foods such as vegetables and legumes tend to have low BG. However, not all low carb foods are low BG. For example, potatoes have a high BG despite their low carbohydrate content.

Understanding BG can help people with or predisposed to diabetes make wise food choices that will help them maintain stable blood sugar levels. It may also be useful for athletes and people who want to control their weight and energy levels.