Abstract:

Objective To investigate the dynamic changes in serum bone turnover markers after intake of steamed bread in newly diagnosed male type 2 diabetic patients. Methods Forty-six male patients with newly diagnosed type 2 diabetes (T2DM group) and forty healthy male individuals with matched ages (control group) were enrolled. All participants took 100 g steamed bread after fasting venous blood was drawn. Fasting procollagen type Ⅰ N-terminal propeptide (P1NP) and resorption marker C-terminal telopeptide of type Ⅰ collagen (β-CTX) levels and levels of P1NP and β-CTX 30, 60, 120, and 180 min after intake of steamed bread were measured and statistically analyzed. Results The T2DM group had remarkably lower fasting serum P1NP and β-CTX levels as compared with the control group [P1NP: (40.6±12.9) vs (54.2±14.8) ng/mL; β-CTX: (318.6±89.4) pg/mL vs (396.3±105.7) pg/mL. P<0.05]. Serum P1NP levels at time points after intake of steamed bread in two groups had no significant change as compared with fasting serum P1NP levels. However, serum β-CTX levels significantly decreased with time, reached troughs at 120 min, and then increased slightly. The decrease in serum β-CTX in the T2DM group 120 min after intake of steamed bread was significantly less than that in the control group (34.6% vs45.2%, P=0.006).  Conclusion The levels of serum bone turnover markers in newly diagnosed T2DM patients are significantly lower as compared with healthy individuals. The ability of patients to inhibit the bone resorption via intake of food is significantly reduced, which may be one of reasons for the elevated risk of fractures in T2DM patients.

Key words: diabetes mellitus type 2, steamed bread meal test, bone turnover markers