METABOLIC EFFECTS OF ALCOHOL IN THE FORM OF WINE IN PERSONS WITH TYPE 2 DIABETES

这个子项目是利用由NIH/NCRR资助的中心拨款提供的资源的许多研究子项目之一。子项目和调查员(PI)可能从另一个NIH来源获得了主要资金，因此可能会出现在其他CRISE条目中。列出的机构是针对中心的，而不一定是针对调查员的机构。适量饮酒与降低死亡率、心血管疾病风险和2型糖尿病风险相关。然而，酒精对2型糖尿病患者的影响还没有明确的定义。虽然酒精似乎不会升高血糖，但它降低血糖的潜力还需要进一步研究。此外，酒精引起低血糖的可能性仍然是一个安全问题。最后，人们对酒精对糖尿病患者血脂的影响知之甚少。为了解决这些问题，提出了两个分研究。第一个子研究将考察晚餐中以葡萄酒形式存在的酒精对餐后和夜间血糖水平的影响。需要检验的假设是，在晚餐中以酒的形式使用酒精会导致第二天早上空腹血糖降低。第二个子研究将考察经常饮用一个月的葡萄酒形式的酒精对血脂的影响。需要检验的假设是，长期适量饮酒会对血脂产生有益影响。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The use of alcohol in moderation has been associated with reduced mortality rates, reduced risk of cardiovascular disease and reduced risk for type 2 diabetes mellitus. However, the effects of alcohol in persons with type 2 diabetes mellitus have not been clearly defined. Although alcohol does not appear to raise blood glucose, its potential to lower blood glucose needs further study. Moreover, the possibility of alcohol induced hypoglycemia remains a safety concern. Finally, little is known about the effects of alcohol on plasma lipids in people with diabetes. To address these issues, two substudies are proposed. The first substudy will examine the accute effects of alcohol in the form of wine at supper on postprandial and nocturnal plasma glucose levels. The hypothesis to be tested is that the use of alcohol in the form of wine with the evening meal will result in lower fasting plasma glucose the next morning. The second substudy will examine the effects of alcohol in the form of wine consumed regularly for one month on plasma lipids. The hypothesis to be tested is that the chronic use of alcohol in moderation in the form of wine will have beneficial effects on plasma lipids.