2型糖尿病患者脂肪餐后糖脂代谢状态与炎症因子相关  

Correlation of glucose and lipid metabolism and inflammatory factors after a fat meal in patients with type 2 diabetes mellitus

作　　者：倪长霖[1] 汤云昭[1] 孙羽[1] 常宝成[1] 侯俊强[1] 潘从清[1] 张绍敏[1] 靳建鸣[1] 杨敏[1] 蔺静[1] 聂秀玲[1] 

机构地区：[1]天津医科大学代谢病医院糖尿病心血管科,卫生部及天津市激素与发育重点实验室

出　　处：《中华内分泌代谢杂志》2009年第4期412-413,共2页Chinese Journal of Endocrinology and Metabolism

基　　金：天津市卫生局2006科研项目（06KZ24）

摘　　要：与对照组相比，糖尿病患者脂肪餐后的血糖、血脂峰值更高，持续时间更长，伴有白细胞计数的升高，餐后4h时高敏C反应蛋白和白细胞介素6也较高（均P〈0．05）。糖尿病组甘油三酯与白细胞计数、中性粒细胞数、高敏C反应蛋白正相关（r为0．268—0．548，均P〈0．05）。After a fat meal, blood glucose, lipids and white blood cell counting reached higher levels and lasted longer time in type 2 diabetic patients than those in healthy subjects（all P〈0.05）. Highsensitivity C-reactive protein and interleukin-6 levels were also higher in diabetic patients 4 b after the meal （all P 〈0. 05 ）. Positive correlation existed between serum triglycerides and white blood cell counting, neutrophils, and high-sensitivity C-reactive protein（r were between 0.268 and 0.548, all P〈0.05）.

关 键 词：脂肪餐 餐后状态 代谢紊乱 炎症因子 

分 类 号：R686[医药卫生—骨科学]