You are right to be concerned here.
I think the other folks might have missed the most important point here, and that is the fact that you had been FASTING for 16 hrs. There are a few possible explanations.
First, and worst case scenario ... it could be a potential sign of diabetes (ie, Type II). For a non-diabetic, after 8 hrs of fasting, your bld gluc. should be around 85 to 90. From
Dr. Bernstein's Diabetes Solution,
Quote:
In the fasting nondiabetic, and even in some Type II diabetics, the pancreas constantly releases a steady, low level of insulin. This baseline, or basal, insulin level prevents the liver from inappropriately converting bodily proteins (muscle, vital organs) into glucose and thereby raising blood sugar, a process known as gluconeogenesis. The nondiabetic ordinarily maintains blood sugar immaculately within a narrow range—usually between 80 and 100 mg/dl (milligrams per deciliter),* with most people hovering near 85 mg/dl.* There are times when that range can briefly stretch up or down—as high as 160mg/dl and as low as 65—but generally, for the nondiabetic, such swings are rare.
You will note that in some literature on diabetes, "normal" may be defined as 60–120 mg/dl, or even as high as 140 mg/dl. This "normal" is entirely relative. No nondiabetic will have blood sugar levels as high as 140 mg/dl except after consuming a lot of carbohydrate. "Normal" in this case has more to do with what is cost-effective for the average physician to treat. Since a postmeal (postprandial) blood sugar under 140 mg/dl is not classified as diabetes, and since the individual who experiences such a value will usually still have adequate insulin production eventually to bring it down to reasonable levels, many physicians would see no reason for treatment. Such an individual will be sent off with the admonition to watch his weight or her sugar intake. Despite the designation "normal," an individual frequently displaying a blood sugar level of 140 mg/dl is a good candidate for full-blown Type II diabetes. I have seen "nondiabetics" with sustained blood sugars averaging 120 mg/dl develop diabetic complications.
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This is talking about your body breaking down its own proteins (ie, your muscle tissue) when you are in a fasting (ie, starving) state.
Dietary proteins (ie, that you EAT) are broken down into amino acids in the small intestine, and utilized for tissue building and repair. Excess amino acids received through diet get de-aminated in the liver and converted to fatty acids ... which are joined to a glucose molecule to make triglycerides then stored in the body fat (when the diet is also high in carbs) OR the free fatty acids get burned as is for fuel or converted to ketones (when the diet is LOW in carbs). We discussed this in a recent thread,
here
I highly recommend that you check out Dr. Bernstein's website, ..
http://www.diabetes-normalsugars.com/ .. Some of the chapters from his book are posted online. Chapter One is very informative, especially the third section
"Blood Sugars: The Nondiabetic Versus the Diabetic"
In Chapter Six, which is unfortunately NOT posted online, he discusses some unusual physiologic phenomena which occur with diabetes or insulin resistance. One is known as "the Dawn Phenomenon"
Quote:
Gluconeogenesis .. is the mechanism by which the liver converts amino acids to glucose ... (a certain level of insulin is required to prevent this) ... However, once your insulin production drops below a certain level, your liver will inappropriately produce glucose and thus raise your blood sugar even while you're fasting.
The Dawn Phenomenon .. describes an overnight rise in blood sugar. ... Although the mechanics of the dawn phenomenon aren't yet entirely clear, research suggests that the liver deactivates more circulating insulin during the early morning ... Investigators ... find that the entire blood sugar increase occurs 6 to 10 hrs after bedtime.... Although it occurs most frequently in Type I (ie, insulin-dependent) diabetes, many Type II (ie, insulin-resistant) also show signs of this ...
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OK, that's the worst case scenario. There are some NON diabetic causes for higher than normal blood sugars.
- Infection ... were you coming down with a cold or sore throat. Do you have sore gums or maybe a bad tooth?? Even athlete's foot or jock-itch ... these are chronic low-grade stressors to your system, and can lead to raised blood sugar levels.
- Smoking.
- Sudden emotional stress - did someone cut you off in traffic on your way to get the bloodwork done? Have a fight with someone, or other upset?? Were you stressed out about the blood test?? This can cause a sudden increase in adrenaline which will stimulate stored glycogen to be converted to glucose (the so-called "fight or flight" response)
- Spikes in blood sugars .. article by Dr. Bernstein, 33 pages long!!
I suggest you get your hands on a copy of Dr. Bernstein's Diabetes Solution. You can likely borrow a copy from the library. I'm not diabetic, but there is so much excellent info. on low-carbing and insulin-resistance, that I went out and bought my own copy. And the recipe section is pretty impressive too
My suggestion is that you pursue that high blood sugar. As Dr. B. states, many general doctors aren't concerned with a blood sugar under 140, but if you have a personal history of obesity, and a family history of diabetes and insulin-resistance, it should be checked out. They can also do fasting insulin levels, and other tests.
Good luck with this.
Doreen