Insulin is a hormone which controls the blood glucose levels. It is produced by the pancreas.
How are insulins administered?
Insulins are destroyed by enzymes of the digestive system. Hence, they have to be administered through a syringe or a pen device just beneath the skin.
What are the various types of insulins?
Many types of insulins are available. They are short, intermediate and long acting insulins. Short acting insulins need to be taken just prior to meals. Long acting insulins have slow onset of action and last longer. Mix of short and long acting insulins called biphasic insulins are also available.
Various types of insulins are prescribed based on an individual’s requirements
Where is insulin administered?
Insulins can be administered at many sites. The most common site is the abdomen as it is less painful and easily accessible. The surface area is greater compared to other sites. Insulins should be administered at least 2 inches off the belly button (umbilicus). Injecting into the scar tissue should be avoided.
Upper arm is another site for administration. Insulin is injected to the upper part of the back of the arm halfway between the shoulder and elbow. This route is difficult for self-administration.
Another site for easy administration is the thigh. Needle is inserted in front of the thigh midway between hip and the knee. It should be administered towards the lateral / outer aspect. Inner thigh should be avoided due to denser blood vessel networks. Patients may have some discomfort while walking or running on regular administration. Lower back, buttocks or hip are other sites for insulin administration. However, it is difficult to self-inject at this site.
What is site rotation?
On prescribing insulins, patients are suggested to rotate the site of rotation regularly. It is good to avoid the same site often to prevent lumps (lipoatrophy). Rotation can be clockwise or anti-clockwise with an inch gap from the prior injection.
Insulins – How to store?
Keep insulins out of reach of children.
Check label for shelf life.
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