Levels of clinical blood sugar indicators and insulin.
fasting blood glucose, hypoglycemic, gastrointestinal discomforts, fasting venous blood, nausea, vomiting
BLOOD, INSULIN RESISTANCE, INSULIN SENSITIVITY
To determine the blood glucose levels of the patients, an HbA1c test, an oral glucose tolerance test, and an insulin release assay were performed. The HbA1c level was measured by a turbidimetric inhibition immunoassay. For the oral glucose tolerance test, standardized steamed bread from the hospital was used instead of a glucose solution as steamed bread is part of the regular Chinese diet and has been adopted for use in glucose tolerance testing in many Chinese hospitals. One major advantage of the use of a steamed bread meal is that it avoids nausea, vomiting, and other gastrointestinal discomforts caused by drinking a glucose solution, making it particularly suitable for patients who cannot tolerate oral glucose. For glucose tolerance tests and insulin release assays, the patients were fasting in the morning and did not take hypoglycemic drugs, 3 mL of fasting venous blood was drawn from the patients and centrifuged at 3,000 rpm for 10 min, and the supernatant was taken to detect fasting blood glucose and fasting insulin in time. Venous blood was drawn 0.5 h, 1 h, 2 h, and 3 h from the start of taking the first mouthful of steamed bread, and 3 mL of blood was drawn each time and centrifuged at 3,000 rpm for 10 min. The supernatant was collected, and blood glucose and insulin at each time point were measured over time. Blood glucose was detected by the hexokinase method (Blood glucose and insulin concentrations were used to determine the homeostasis model assessment beta (HOMA-β) index, the homeostasis model assessment-estimated insulin resistance (HOMA-IR) index, the QUICKI, and the Gutt index (insulin sensitivity index [ISI