Correlation of glucose and lipid metabolism and inflammatory factors after a fat meal in patients with type 2 diabetes mellitus

After a fat meal, blood glucose, lipids and white blood cell counting reached higher levels and lasted longer time in type 2 diabetic patients than those in healthy subjects(all P<0.05). High-sensitivity C-reactive protein and interleukin-6 levels were also higher in diabetic patients 4 h after the meal (all P<0. 05). Positive correlation existed between serum triglycerides and white blood cell counting, neutrophils, and high-sensitivity C-reactive protein(r were between 0.268 and 0.548, all P<0.05). Key words: Fat meal;  Postprandial state;  Metabolic disorder;  Inflammation factors