Iron Profile and Glycaemic Control in Patients with Type 2 Diabetes Mellitus.
Iron Profile and Glycaemic Control in Patients with Type 2 Diabetes Mellitus.
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DOI：
10.3390/medsci4040022
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发表时间：
2016-12-09
期刊：
影响因子：
--
通讯作者：
Khan MY
中科院分区：
文献类型：
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作者：
Misra G;Bhatter SK;Kumar A;Gupta V;Khan MY
2型糖尿病（T2 DM）患者的铁超负荷与胰岛素抵抗的关系日益密切。游离铁导致活性氧簇的组装，这些活性氧簇总是将身体的稳态转向氧化应激介导的糖尿病并发症。本研究的目的是评估血清铁，总铁结合力（TIBC），和百分比转铁蛋白饱和度（Tsat）的150名受试者分为三组（I，II，III）的50。健康个体（对照）构成第I组。II组由血糖控制最佳的T2 DM患者组成。血糖控制不佳的T2 DM患者组成第III组。组I、组II和组III的平均血清游离铁浓度分别为105.34 ± 3.5、107.33 ± 3.45和125.58 ± 3.45 μg/dL。组I、组II和组III的平均血清TIBC浓度分别为311.39 ± 5.47、309.63 ± 6.1和284.2 ± 3.18μg/dL。组I、组II和组III的平均血清转铁蛋白饱和度（%）分别为34.17 ± 1.21、35.02 ± 1.2和44.39 ± 1.07。组I和组III之间的TIBC、平均血清游离铁浓度和转铁蛋白饱和度之间的差异（对于所有，p值<0.001）以及组II和组III之间的差异（分别为p值0.0012、0.0015和<0.0001）具有统计学显著性。组II和组III的空腹血糖值显著高于组I的空腹血糖值（p < 0.0001）。糖化血红蛋白（HbA 1c）值也显示从第I组到第II组，然后是第III组增加，并且增加非常显著（所有p值<0.0001）。因此，降低血糖控制和增加糖化血红蛋白的关键是升高血清铁值和其他参数的变化。然而，在第III组中，血清铁与HbA 1c（r = 0.05）和转铁蛋白饱和度（r = 0.0496）之间不存在显著相关性。
Iron overload is increasingly being connected to insulin resistance in Type 2 Diabetes Mellitus (T2DM) patients. Free iron causes the assembly of reactive oxygen species that invariably steer the body’s homeostasis towards oxidative stress-mediated diabetic complications. This study aims to assess the serum iron, total iron binding capacity (TIBC), and percentage transferrin saturation (Tsat) of 150 subjects divided into three groups (I,II,III) of 50. Healthy individuals (controls) constituted Group I. Group II consisted of T2DM patients with optimal glycaemic control. T2DM patients with suboptimal glycaemic control formed group III. Mean serum free iron concentration was 105.34 ± 3.5, 107.33 ± 3.45, and 125.58 ± 3.45 μg/dL in Group I, Group II, and Group III, respectively. Mean serum TIBC concentration in Group I, Group II, and Group III was 311.39 ± 5.47, 309.63 ± 6.1, and 284.2 ± 3.18μg/dL, respectively. Mean serum transferrin saturation (%) in Group I, Group II, and Group III was 34.17 ± 1.21, 35.02 ± 1.2, and 44.39 ± 1.07, respectively. The difference between TIBC, mean serum free iron concentration, and transferrin saturation between Group I and Group III (for all, p values <0.001), as well as between Group II and Group III (p values 0.0012, 0.0015, and <0.0001, respectively) was statistically significant. The fasting plasma glucose values of Groups II and III were significantly higher than those of Group I, (p < 0.0001). Glycated haemoglobin (HbA1c) values were also shown to increase from Group I to II and then III, and the increase was highly significant (all p values <0.0001). Thus, decreased glycaemic control and an increase in the glycation of haemoglobin was the key to elevation in serum iron values and alterations in other parameters. However, a significant correlation was absent between serum iron and HbA1c (r = 0.05) and transferrin saturation (r = 0.0496) in Group III.