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Early hyperglycemia is associated with poor gross motor outcome in asphyxiated term newborns

Erin E Spies1, Suzanne L Lababidi2, Margaret C McBride3

  • 1Department of Pediatrics, Akron Children's Hospital, Akron, Ohio.

Pediatric Neurology
|April 16, 2014
PubMed

Insights

Hyperglycemia, or high blood glucose, in newborns with birth asphyxia is linked to poor gross motor skills. Managing blood sugar levels is crucial for better outcomes in these infants.

Area of Science:

  • Neonatal neurology
  • Pediatric critical care
  • Metabolic disorders

Background:

  • Hyperglycemia is linked to poor neurological outcomes in stroke and near-drowning.
  • In asphyxiated infants, anaerobic glucose metabolism can increase lactic acid and neurological injury.
  • Basal ganglia injury, often seen in asphyxiated newborns, correlates with motor deficits.

Purpose of the Study:

  • To investigate the association between hyperglycemia and gross motor outcome in term infants with birth asphyxia.
  • To determine if elevated blood glucose levels predict poor motor development in this vulnerable population.

Main Methods:

  • Retrospective review of medical records for 41 term infants with asphyxia.
  • Collected data included glucose levels, blood gas values, and demographics.
  • Gross Motor Function Classification System (GMFCS) scores assessed motor outcomes.

Main Results:

  • 14 infants (34%) had poor outcomes (death or moderate-to-severe cerebral palsy).
  • 27 infants (66%) had no gross motor disability (GMFCS score 0).
  • Higher blood glucose levels significantly correlated with poor gross motor outcome (P=0.046). Hyperglycemia (BG > 150 mg/dL) increased the odds of poor outcome (OR: 5.9, P=0.017).

Conclusions:

  • Elevated blood glucose in the first 12 hours post-asphyxia is associated with adverse gross motor outcomes in term infants.
  • Avoiding hyperglycemia is recommended for managing term infants experiencing birth asphyxia.
Abstract

Keywords:
asphyxiahyperglycemiamotor developmentnewborn full termoutcome

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