• P Olmos, L Camilla, P Mellado, P Moya, P Arriagada, M Jiménez, A Maiz, A Arteaga, N Velasco, A M Acosta, M Escalona, and M Borcoski.
• Departamento de Nutrición, Diabetes y Metabolismo, Facultad de Medicina, P Universidad Católica de Chile, Santiago, Chile.
• Rev Med Chil. 1997 Nov 1; 125 (11): 131913271319-27.

BackgroundThe early detection of peripheral neuropathy in diabetics is important since it is the main risk factor for lower limb trophic lesions in diabetics.AimTo assess the relationship between feet thermal sensation threshold and metabolic control in ambulatory non-insulin-dependent diabetics.Patients And MethodsA random sample of 34 non-insulin-dependent diabetics followed for more than five years in a special clinic, out of 368 patients, was selected. Warmth sensation thresholds were measured in the dorsum of both feet using a MSTP-III thermostimulator. The average value of all glycosylated hemoglobins obtained during the 9.7 +/- 5.3 years of follow up for each patient was calculated. A multiple stepwise regression analysis was performed between thermal sensation as the dependent variable and glycosylated hemoglobin, fasting blood glucose, age and diabetes duration.ResultsThe regression model disclosed glycosylated hemoglobin as the only independent predictor of warmth sensation threshold (partial r = 0.385; p = 0.043). Fifteen diabetic patients with good metabolic control, defined as those with a mean glycosylated hemoglobin of less than 9.5%, had a warmth sensation threshold of 35.6 +/- 3.7 degrees C, whereas 19 diabetics with a had control (glycosylated hemoglobin > or = 9.5%) had a threshold of 39 +/- 3.8 degrees C (p = 0.017).ConclusionsIn this group of diabetics, there is a relationship between the severity of distal polyneuropathy and the metabolic control, assessed with glycosylated hemoglobin levels.

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