View Entire Collection
By Clinical Topic
Diabetes – Summer 2012
Future of Nursing Initiative
Heart Failure - Fall 2011
Influenza - Winter 2011
Nursing Ethics - Fall 2011
Trauma - Fall 2010
Traumatic Brain Injury - Fall 2010
Fluids & Electrolytes
MONDAY, April 23 (HealthDay News) -- Cut-offs for predicting insulin resistance based on hyperinsulinemic-euglycemic clamp data and routinely measured clinical and biochemical variables have been determined, according to a study published online April 17 in Diabetes Care.
To determine a cut-off point for insulin resistance in a white population, Charmaine S. Tam, Ph.D., from the Louisiana State University System in Baton Rouge, and colleagues analyzed data from hyperinsulinemic-euglycemic clamps (120 mU/m² per minute) for 51 individuals with diabetes and 116 individuals without diabetes.
Using the clamp-derived glucose disposal rate (GDR) as a measure of insulin sensitivity, the researchers found that true insulin resistance was present in 75 percent of individuals with a GDR of <5.6 mg/kg fat-free mass (FFM) + 17.7 min. Separate cut-offs were also determined after adjusting for body weight, body surface area, or FFM. Values for the homeostasis model assessment of insulin resistance, which is determined from routinely measured clinical and biochemical variables of >5.9 or >2.8 but <5.9 with high-density lipoprotein cholesterol <51 mg/dL, predicted insulin resistance with a sensitivity of 89 percent and a specificity of 67 percent.
"We developed a cut-off for defining insulin resistance from hyperinsulinemic-euglycemic clamps," Tam and colleagues conclude. "Moreover, we now provide classification trees for predicting insulin resistance from routinely measured clinical and biochemical markers."
Full Text (subscription or payment may be required)
Sign up for our free enewsletters to stay up-to-date in your area of practice - or take a look at an archive of prior issues
Join our CESaver program to earn up to 100 contact hours for only $34.95
Explore a world of online resources
Back to Top