Treatment of Type 1 Diabetes Flashcards
what are the main aims of T1DM therapy?
prevent hyperglycaemia
avoid hypoglycaemia
reduce chronic complications (micro, macro, DKA, psychological)
how much insulin is secreted at a low basal rate?
accounts for 50% of insulin produced
as well as basally, when else is insulin released?
post prandial insulin released in response to post meal glucose
what types of insulin are available?
rapid acting analogue short acting intermediate acting long acting rapid acting analogue-intermediate mixture short acting - intermediate mixture
what is tge basal bolus regimen of insulin delivery?
attempts to mimic normal insulin
give bolus of rapid acting insulin after meals according to intake
constant basal insulin level from long acting insulin
what is the twice daily insulin regimen?
less flexible than basal bolus
one dose in the morning and one at night
once daily regimen?
one dose at night to carry through into next day
glucose spikes at every meal
initial pharmacological approach to treating T1DM?
most should be treated with MDI (3-4 injections per day) or CSII
education in how to match prandial insulin dose to carb intake and anticipated activity
most should use insulin analogues to reduce hypoglycaemia risk
how do you calculate amount of insulin to give at the start?
0.3 units per Kg body weight divide it around 50% prandial and 50% basal E.g: if total = 18 units - lantus = 9 units before bed - prandial = 3 units before each meal
how is insulin adjusted?
target = 3.9-7.2 (4-7) mmol/l pre meal target = <10 mol/l 1-2 hrs after beginning of meal
how many T1DM patients needs twice daily long acting insulin?
50-80%
what is advanced carbohydrate counting?
synchronizing the amount of insulin taken to the amount of carbohydrate consumed
who is advanced carbohydrate counting suitbale for?
those on multiple daily infections (MDI)
for people on continuous subcutaneous insulin infusion (SCII) pumps
what are the components of advanced carb counting?
insulin to carb ratio (ICR) - e.g 1 unit per 10g
insulin sensitivity factor (ISF) also known as correction factor (CF)
how can carbohydrate amount in food be estimated?
food measurement visual cues food composition tables food labels websites other technologies