糖尿病患者馒头餐试验时血清生长激素水平的变化及其临床意义

• 作 者: 欧阳金芝 金之欣 邵丙扬
• 机 构: 同济医科大学附属同济医院内科教研室,同济医科大学附属同济医院内科教研室,同济医科大学附属同济医院内科教研室
• 出 处: 临床内科杂志
• 发表日期: 1990年01期
• 关键词: 馒头餐试验 胰岛素释放 糖尿病组 糖尿病 空腹胰岛素 餐后血糖 胰岛素 空腹 血糖 精尿病

我们测定了20例糖尿病患者及21例正常人在馒头餐试验时的血糖、生长激素(GH)及胰岛素水平。结果;(1)两组空腹GH水平无明显差异,馒头餐后血糖升高在糖尿病组不能抑制GH的分泌,而对照组则能够抑制GH的分泌。(2)两组空腹胰岛素水平无明显差异,但馒头餐后正常组胰岛素释放快而多,而糖尿病组胰岛素释放延缓且分泌不足。

We measured the blood sugar, growth hormone (GH) and insulin levels in 20 diabetic patients and 21 normal subjects during the steamed bread test. Results: (1) There was no significant difference in fasting GH levels between the two groups. The postprandial hyperglycemia of steamed bread could not inhibit the secretion of GH in diabetic group, while the control group could inhibit the secretion of GH. (2) There was no significant difference in fasting insulin levels between the two groups, but insulin release was faster and more in normal group after meal, while insulin release in diabetic group was delayed and lacked.