How is reactive hypoglycemia typically characterized?

Reactive hypoglycemia is typically characterized by a delayed hypoglycemic response, which occurs after the consumption of a meal, particularly those rich in carbohydrates. After eating, the body releases insulin to help regulate blood sugar levels, leading to a drop in glucose levels. In reactive hypoglycemia, this insulin response can be exaggerated, resulting in blood sugar levels that become too low after a period of time, generally a few hours post-meal.

Patients may experience symptoms such as shakiness, sweating, irritability, or fatigue as their blood sugar levels fall too low following the meal. The delayed reaction is crucial in understanding how the body is responding negatively to food intake, highlighting the interplay between insulin secretion and glucose metabolism.

In contrast, options indicating high fasting insulin levels or normal glucose tolerance do not appropriately reflect the physiological responses involved in reactive hypoglycemia. Immediate symptoms after eating might suggest a different condition, such as food intolerance or an allergic reaction, rather than the classic pattern seen in reactive hypoglycemia.