The body closely regulates blood glucose
(also know as blood sugar) to maintain an
adequate supply of glucose for cells. If
blood glucose levels drop too low. A
person becomes shaky and weak. If blood
glucose levels rise too high, a person
becomes sluggish and confused and may have
difficulty breathing. Two hormones
produced by the pancreas tightly control
blood glucose levels. When blood glucose
levels rise after a meal, the pancreas
releases the hormone insulin into blood.
Insulin acts like a key, “unlocking”
the cells of receptors on the surface of
cells, increasing their attraction for
glucose and increasing glucose uptake by
cells. Insulin also stimulates liver and
muscle cells to store glucose as glycogen.
As glucose enters cells to deliver energy
or be stored as glycogen, blood glucose
levels return to normal.
When an individual has not eaten in while
and blood glucose levels begin to fall,
the pancreas releases another hormone call
glucagons. Glucagon stimulates the body to
break down stored glycogen, releasing
glucose from protein. Another hormone,
epinephrine (also called adrenaline),
exerts effects similar to glucagons to
ensure that all body cells have adequate
energy for emergencies. Released by the
adrenal glands in response to sudden
stress or danger, epinephrine is call the
“fight-or-flight” hormone.
Different foods very in their effect
on blood glucose regulation. Foods rich in
simple carbohydrates or starch but low in
fat or fiber tend to be digested and
absorbed rapid absorption cause a
corresponding large and rapid rise in
blood glucose levels. The body reacts to
this rise by pumping out extra insulin,
which rapid lowers blood glucose levels.
Other food, especially foods rich in
dietary fiber, resistant starch, or fat,
cause a lesser blood glucose response with
smaller swings in blood glucose levels.
The glycemic index measures the effect of
a blood glucose levels. Foods with a h9igh
glycemic index cause a faster and higher
rise in blood glucose than foods with a
low glycemic index. Although some experts
disagree on the usefulness of the glycemic
index for humans, diets that emphasize
foods with a low glycemic index many offer
important health benefits.
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