From Brian's first link:
": One SD increase of insulin (4.5 mIU/L) was associated with reduced probability of being Aβ positive (Odds ratio
[OR] 0.553, 95% confidence interval [CI] 0.291-0.952), and 1SD decrease of insulin level was associated
with about 1.8-fold increase in probability of being Aβ positive (OR 1.810, 95% CI 1.050 – 3.441) vice
versa."
"Fasting blood glucose (mg/dL) 97.7 (9.6)
Hyperglycemic status 79 (38.5%)
Fasting blood insulin (mIU/L) 7.9 (4.5)
HbA1c (%) 5.7 (0.4) "
So a 1SD increase would have a fasting insulin of 7.9+4.5 = 12.4 and a 1SD decrease would be 7.9-4.5 = 3.4.
Interesting, because I'd not want a fasting insulin of 7.9, much less 12.4.
These data are from Koreans, average age 68. In this
paper, carb % ranged from 63 in the lowest quintile of a "balanced" diet to 73.2 in the highest quintile of an "unbalanced" diet. Wondering what else is going on in those with low insulin levels in the face of these high carb intakes. Personally, my insulin levels drop <1 when I test after fasting for 7 days. I do recall Joe Mercola saying his was <1 while he was wearing a continuous glucose monitor and eating a very low carb diet. Subsequently he decided it was better to periodically spike his carbs around once a week. Also wonder what would show up if insulin was tested two hours after 75 of glucose as Katherine Crofts suggests in her thesis using Dr. Joseph Kraft's data. I think her approach is better as it shows the system's response under load.