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Meal-generated oxidative stress in type 2 diabetic patients
A Ceriello1, N Bortolotti, E Motz
1Department of Medicine and Pathology, Clinical and Experimental, University of Udine, Italy.
Diabetes Care
|September 4, 1998
Summary
Type 2 diabetic patients exhibit increased post-meal free radical production, indicated by higher malondialdehyde (MDA) and vitamin C levels. This suggests hyperglycemia contributes to oxidative stress after eating in diabetes.
Area of Science:
- Biochemistry
- Endocrinology
- Metabolic Disorders
Background:
- Free radical production is elevated in diabetic patients, contributing to diabetic complications.
- Oxidative stress plays a role in the pathogenesis of diabetes and its associated conditions.
Purpose of the Study:
- To investigate the impact of a standardized meal on plasma oxidative stress generation in type 2 diabetic patients.
- To compare postprandial oxidative stress markers between diabetic individuals and healthy controls.
Main Methods:
- A standardized meal was given to 10 type 2 diabetic patients and 10 healthy controls.
- Plasma levels of malondialdehyde (MDA), vitamin C, protein SH groups, uric acid, vitamin E, and total radical-trapping antioxidant parameter were measured pre- and post-meal.
Main Results:
- Post-meal, plasma malondialdehyde (MDA) and vitamin C significantly increased in diabetic subjects compared to controls.
- Concurrently, protein SH groups, uric acid, vitamin E, and total antioxidant capacity decreased more significantly in diabetic patients after the meal.
Conclusions:
- Free radical production occurs during the absorptive phase in diabetic patients.
- Hyperglycemia, evidenced by a greater rise in plasma glucose in diabetics, appears to be a key factor in generating postprandial oxidative stress.