拟探讨不同脂肪酸构成比脂肪负荷餐对Ⅱ型糖尿病患者餐后血脂代谢的影响 ,为同类研究奠定方法学基础。将 2 8例糖尿病患者按分层抽样被分为 3组 ,禁食 12h ,分别接受 1∶1∶1、1∶1.7∶1.2和 1∶1.7∶2 .3三种不同脂肪酸构成比脂肪负荷餐。测定餐前及餐后 2、4、6h血浆甘油三酯、总胆固醇、高密度脂蛋白胆固醇、载脂蛋白A1和载脂蛋白B的浓度 ,低密度脂蛋白胆固醇浓度计算得出。结果发现各组餐后各时间点甘油三酯较餐前明显升高 ,1∶1∶1、1∶1.7∶1.2和 1∶1.7∶2 .3组甘油三酯达峰时间分别为 2～ 4、4和 4～ 6h ;各组餐后 4h低密度脂蛋白胆固醇明显低于餐前。 1∶1.7∶1.2组餐后 2h血浆甘油三酯增值明显高于 1∶1.7∶2 .3组 ,1∶1.7∶2 .3组低密度脂蛋白胆固醇餐后 6h浓度和曲线下面积明显低于 1∶1∶1和 1∶1.7∶1.2组。表明脂肪酸构成比可从血脂浓度、达峰时间、餐后脂质总水平三方面影响脂肪负荷餐后Ⅱ型糖尿病患者代谢动态 ,建议脂肪负荷餐采用 1∶1.7∶1.2脂肪酸构成比。 It is intended to explore the effect of different fatty acid composition on the postprandial lipid metabolism in patients with type II diabetes by using fat-loaded meal, which lays the foundation of methodology for similar studies. Twenty-eight patients with diabetes were divided into three groups by stratified sampling, fasted for 12 hours, respectively, and received three different fatty acid compositions than those of fat-loaded meals: 1: 1: 1, 1: 1.7: . The plasma concentrations of triglyceride, total cholesterol, high density lipoprotein cholesterol, apolipoprotein A1 and apolipoprotein B, and low density lipoprotein cholesterol concentrations were measured before and after meals at 2, 4 and 6 hours after meal. The results showed that at each time point after meal, triglyceride significantly increased compared with that before meal, and the peak time of triglyceride was 1: 1: 1, 1: 1.7: 1.2 and 1: 1.7: , 4 and 4 ~ 6h; 4h postprandial low-density lipoprotein cholesterol was significantly lower than before meals. 1: 1.7: 1.2 group 2h postprandial plasma triglyceride value was significantly higher than the 1: 1.7: 2.3 group, 1: 1.7: 2. 3 group 6h postprandial concentration and the area under the curve was significantly lower than 1: 1: 1 and 1: 1.7: 1.2 groups. It shows that the fatty acid composition ratio can affect the metabolic dynamics of type 2 diabetes patients with postprandial fat load from the aspects of blood lipid concentration, peak time and total postprandial lipid level. It is suggested that the composition ratio of fat to fat meal is 1: 1.7: 1.2.