糖尿病大鼠神经病理性疼痛的相关危险因素的分析  

Analysis of the related risk factors for neuropathic pain in diabetic rats

作　　者：范顺意 李亦梅[1] 席鹏[1] 

机构地区：[1]新疆医科大学第一附属医院疼痛科,乌鲁木齐830054

出　　处：《中国糖尿病杂志》2015年第5期456-458,共3页Chinese Journal of Diabetes

基　　金：新疆医科大学第一附属医院奖励基金(2012YFY17)

摘　　要：目的分析T2DM大鼠神经病理性疼痛的相关危险因素。方法选取雌性清洁级Wistar大鼠分为非糖尿病标准饮食组(NdStd)、糖尿病高脂饮食疼痛组(DbHFP)、糖尿病高脂饮食非疼痛组(DbHFNP),各10只。定期检测每组体重、血糖、TG、TC、HDL-C、LDL-C、50%疼痛阈值,评估血脂与疼痛的关系。结果非条件Logistic回归分析显示,TG、LDL-C、血糖为导致糖尿病神经病变疼痛的危险因素(P<0.05),HDL-C为糖尿病神经病变疼痛的保护因素(P<0.05),而与TC和体重无相关性(P>0.05)。结论 TG、LDL-C及血糖为导致糖尿病神经病毒疼痛的危险因素,HDL-C为导致糖尿病神经病毒疼痛的保护因素。Objective To explore the related risk factors for neuropathic pain in diabetic rats.Methods Female Wistar rats of clean grade were divided into three groups ：Non diabetic standard diet （NdStd） group （n=10） ,diabetic high fat diet and pain （DbHFP） group （n=10） ,and diabetic high fat diet and no pain （DbHFNP） group （n=10）.Body weight ,blood glucose ,TG ,TC ,HDL‐C ,LDL‐C and 50%pain threshold were measured regularly to assess the relationship between blood lipids and pain. Results Non‐conditional logistic regression analysis showed that pain threshold was negatively correlated with TG , LDL‐C and blood glucose（P〈0.05） ,and positively correlated with HDL‐C （P〈0.05）. And there was no association between TC and body weight （P〉 0.05）. Conclusion Pain threshold of diabetic rats was negatively correlated with TG ,LDL‐C and blood glucose ,and positively correlated with HDL‐C.

关 键 词：糖尿病 神经病理性疼痛 血脂 危险因素 

分 类 号：R587.1[医药卫生—内分泌]