MEAL-GENERATED OXIDATIVE STRESS IN TYPE-2 DIABETIC-PATIENTS

OBJECTIVE - Free radical production has been reported to be increased in diabetic patients and to be involved in the pathogenesis of diabeti c complications. In this study, a standardized meal was administered t o 10 type 2 diabetic patients and 10 healthy matched normal subjects t o evaluate its effects on plasma oxidative stress generation. RESEARCH DESIGN AND METHODS - In diabetic patients, at baseline and after the meal, plasma malondialdehyde (MDA), vitamin C, protein SH groups, uric acid, vitamin E, and total plasma radical-trapping parameter, which e valuates plasma antioxidant capacity due to known and unknown antioxid ants present in the plasma as well as their mutual cooperation, were m easured. RESULTS - After the meal, plasma MDA and vitamin C increased, while protein SH groups, uric acid, vitamin E, and total plasma radic al-trapping parameter decreased more significantly in the diabetic sub jects than in control subjects. CONCLUSIONS - This finding shows that in the absorptive phase, free radicals are produced in diabetic patien ts. Since plasma glucose, but not insulin, rose significantly more in diabetic subjects than in control subjects, hyperglycemia may play an important role in the generation of postprandial oxidative stress in d iabetic patients.