Reactive hypoglycemia
Reactive Hypoglycemia
Reactive hypoglycemia (pronounced: ree-AK-tiv hy-po-gly-SEE-mee-uh), also known as postprandial hypoglycemia, is a medical condition characterized by low blood sugar levels that occur after meals.
Etymology
The term "reactive hypoglycemia" is derived from the body's reaction to the intake of food. "Hypoglycemia" comes from the Greek words "hypo" meaning under, "glykys" meaning sweet, and "haima" meaning blood, thus translating to "under-sweet blood".
Definition
Reactive hypoglycemia is a condition in which the body's glucose levels drop excessively in response to the consumption of food. This typically occurs within four hours after eating.
Symptoms
Symptoms of reactive hypoglycemia may include fatigue, dizziness, sweating, headaches, depression, nervousness, muscle weakness, tremors, heart palpitations, confusion, irritability, hunger, and nausea.
Causes
The exact cause of reactive hypoglycemia is unknown. However, it is believed to result from an overproduction of insulin by the pancreas in response to a rapid increase in blood sugar levels following a meal. This overproduction leads to a rapid decrease in blood sugar levels, resulting in hypoglycemia.
Diagnosis
Diagnosis of reactive hypoglycemia is typically made through a medical history and physical examination, along with blood tests to measure glucose and insulin levels. A glucose tolerance test may also be performed.
Treatment
Treatment for reactive hypoglycemia typically involves dietary changes, such as eating smaller, more frequent meals, and avoiding high-sugar foods. In some cases, medication may be required.
Related Terms
External links
- Medical encyclopedia article on Reactive hypoglycemia
- Wikipedia's article - Reactive hypoglycemia
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