Hypoglycemia

Encyclopedia of Alternative Medicine, Apr 06, 2001 by Paula Ford-Martin

The condition called hypoglycemia is literally translated as low blood sugar. Hypoglycemia occurs when blood sugar (or blood glucose) concentrations fall below a level necessary to properly support the body's need for energy and stability throughout its cells.

Carbohydrates are the main dietary source of the glucose that is manufactured in the liver and absorbed into the bloodstream to fuel the body's cells and organs. Glucose concentration is controlled by hormones, primarily insulin and glucagon. Glucose concentration is also controlled by epinephrine (adrenalin) and norepinephrine, as well as growth hormone. If these regulators are not working properly, levels of blood sugar can become either excessive (as in hyperglycemia) or inadequate (as in hypoglycemia). If a person has a blood sugar level of 50 mg/dl or less, he or she is considered hypoglycemic, although glucose levels vary widely from one person to another.

Hypoglycemia can occur in several ways.

Drug-induced hypoglycemia, a complication of diabetes, is the most commonly seen and most dangerous form of hypoglycemia.

Hypoglycemia occurs most often in diabetics who must inject insulin periodically to lower their blood sugar. While other diabetics are also vulnerable to low blood sugar episodes, they have a lower risk of a serious outcome than do insulin-dependent diabetics. Unless recognized and treated immediately, severe hypoglycemia in the insulin-dependent diabetic can lead to generalized convulsions followed by amnesia and unconsciousness. Death, though rare, is a possible outcome.

In insulin-dependent diabetics, hypoglycemia known as an insulin reaction or insulin shock can be caused by several factors. These include overmedicating with manufactured insulin, missing or delaying a meal, eating too little food for the amount of insulin taken, exercising too strenuously, drinking too much alcohol, or any combination of these factors.

Ideopathic or reactive hypoglycemia (also called postprandial hypoglycemia) occurs when some people eat. A number of reasons for this reaction have been proposed, but no single cause has been identified.

In some cases, this form of hypoglycemia appears to be associated with malfunctions or diseases of the liver, pituitary, adrenals, liver, or pancreas. These conditions are unrelated to diabetes. Children intolerant of a natural sugar (fructose) or who have inherited defects that affect digestion may also experience hypoglycemic attacks. Some children with a negative reaction to aspirin also experience reactive hypoglycemia. It sometimes occurs among people with an intolerance to the sugar found in milk (galactose), and it also often begins before diabetes strikes later on.

Fasting hypoglycemia sometimes occurs after long periods without food, but it also happens occasionally following strenuous exercise, such as running in a marathon.

Other factors sometimes associated with hypoglycemia include:

• pregnancy
• a weakened immune system
• a poor diet high in simple carbohydrates
• prolonged use of drugs, including antibiotics
• chronic physical or mental stress
• heartbeat irregularities (arrhythmias)
• allergies
• breast cancer
• high blood pressure treated with beta-blocker medications (after strenuous exercise)
• upper gastrointestinal tract surgery

When carbohydrates are eaten, they are converted to glucose that goes into the bloodstream and is distributed throughout the body. Simultaneously, a combination of chemicals that regulate how our body's cells absorb that sugar is released from the liver, pancreas, and adrenal glands. These chemical regulators include insulin, glucagon, epinephrin (adrenalin), and norepinephrin. The mixture of these regulators released following digestion of carbohydrates is never the same, since the amount of carbohydrates that are eaten is never the same.

Interactions among the regulators are complicated. Any abnormalities in the effectiveness of any one of the regulators can reduce or increase the body's absorption of glucose. Gastrointestinal enzymes such as amylase and lactase that break down carbohydrates may not be functioning properly. These abnormalities may produce hyperglycemia or hypoglycemia, and can be detected when the level of glucose in the blood is measured.

Cell sensitivity to these regulators can be changed in many ways. Over time, a person's stress level, exercise patterns, advancing age, and dietary habits influence cellular sensitivity. For example, a diet consistently overly rich in carbohydrates increases insulin requirements over time. Eventually, cells can become less receptive to the effects of the regulating chemicals, which can lead to glucose intolerance.

Diet is both a major factor in producing hypoglycemia as well as the primary method for controlling it. Diets typical of western cultures contain excess refined carbohydrates, especially in the form of simple carbohydrates such as sweeteners, which are more easily converted to sugar. In poorer parts of the world, the typical diet contains even higher levels of carbohydrates. Fewer dairy products and meat are eaten, and grains, vegetables, and fruits are consumed. This dietary trend is balanced, however, since people in these cultures eat more complex carbohydrates, eat smaller meals, and usually use carbohydrates more efficiently through physical labor.