RESEARCH PAPER
Current glycaemic control has no impact on the advancement of diabetic neuropathy
1
Diabetology Ward, Institute of Rural Health, Lublin, Poland
2
Institute of Public Health, Pope John Paul II State School of Higher Education, Biala Podlaska, Poland
3
Department of Functional Research, Institute of Rural Health, Lublin, Poland
4
Department of Hypertension and Diabetology, Medical University, Gdansk, Poland
Ann Agric Environ Med. 2012;19(4):742-745
KEYWORDS
ABSTRACT
Introduction:
The aim of the study was to assess the association between glycemic control understanding as a glycated haemoglobin level and indices of diabetic neuropathy.
Methods:
We evaluated 204 patients with diabetes (type 1 – 29; type 2 – 175). Glycated haemoglobin was determined using The Diabetes Control and Complications Trial/ National Glycohemoglobin Standardization Program method. Evaluation of complaints from the lower extremities was based on the Neuropathy Syndrome Total Score questionnaire. We used a mono lament for evaluation of touch sensation (Semmes-Weinstein 5.07-10 g), a 128 Hz calibrated tune-fork for the vibration perception test, Tip-Therm to assess temperature sensation.
Results:
The mean glycated haemoglobin level was assessed on 8.53±1.87%. The mean Neuropathy Syndrome Total Score: 11.45±6.37. Decreased sensation of touch on both sides was determined in 30% of cases, decreased sensation of temperature in 59% and decreased sensation of vibration in 30%. For Neuropathy Syndrome Total Score and glycated haemoglobin the Pearson’s correlation test was 0.00910 (p≈0.99), Spearman’s rank correlation test was 0.00523 (p≈0.95). Persons with sensation deficits and neuropathy symptoms had not significantly higher (Neuropathy Syndrome Total Score, temperature sensation disturbances) and not significantly lower (vibration and touch) glycated haemoglobin level compared to patients without neuropathy.
Conclusions:
There is no correlation between prevalence and advancement of sensorial neuropathy and current diabetes control in patients with long–term established diabetes.
The aim of the study was to assess the association between glycemic control understanding as a glycated haemoglobin level and indices of diabetic neuropathy.
Methods:
We evaluated 204 patients with diabetes (type 1 – 29; type 2 – 175). Glycated haemoglobin was determined using The Diabetes Control and Complications Trial/ National Glycohemoglobin Standardization Program method. Evaluation of complaints from the lower extremities was based on the Neuropathy Syndrome Total Score questionnaire. We used a mono lament for evaluation of touch sensation (Semmes-Weinstein 5.07-10 g), a 128 Hz calibrated tune-fork for the vibration perception test, Tip-Therm to assess temperature sensation.
Results:
The mean glycated haemoglobin level was assessed on 8.53±1.87%. The mean Neuropathy Syndrome Total Score: 11.45±6.37. Decreased sensation of touch on both sides was determined in 30% of cases, decreased sensation of temperature in 59% and decreased sensation of vibration in 30%. For Neuropathy Syndrome Total Score and glycated haemoglobin the Pearson’s correlation test was 0.00910 (p≈0.99), Spearman’s rank correlation test was 0.00523 (p≈0.95). Persons with sensation deficits and neuropathy symptoms had not significantly higher (Neuropathy Syndrome Total Score, temperature sensation disturbances) and not significantly lower (vibration and touch) glycated haemoglobin level compared to patients without neuropathy.
Conclusions:
There is no correlation between prevalence and advancement of sensorial neuropathy and current diabetes control in patients with long–term established diabetes.
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| ISSN: | 1232-1966 |
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