Bancha Satirapoj MD*, Ouppatham Supasyndh MD*, Apussanee Boonyavarakul MD**, Lersan Luesutthiviboon MD*, Panbubpa Choovichian MD*
Affiliation : * Division of Nephrology, **Division of Endocrinology, Department of Medicine, Phramongkutklao Hospital
1Poster presentation at Annual Dialysis Conference 2005, University of Missouri School of Medicine,
Columbia, Missouri, February 28-March 2, 2005, Tampa, Florida, USA
Introduction:  A  greater  degree  of  insulin  resistance  may  predispose  to  renal  injury  by  worsening  renal
hemodynamics through the elevation of glomerular filtration fraction.  However, there are sparse data on the
relationship  between  insulin  resistance,  glomerular  filtration  rate  (GFR)  and  body  composition  in  chronic
kidney  disease  (CKD)  without  diabetes.
Objectives : To evaluate the relationship between insulin resistance, total body fat and GFR in CKD without
diabetes.
Materials and Methods :  The  authors  screened  84  non-diabetic  CKD  patients  according  to  the  K/DOQI
definitions and only 78 patients were enrolled into the study (CKD stages 2-4, GFR between 15 and 90 ml/min/
1.73  m2).  Insulin  resistance  was  evaluated  by  homeostasis  model  assessment  (HOMA-IR).  Bioelectrical
impedance  analysis  was  performed  to  determine  the  percentage  of  total  body  fat.  GFR  was  calculated  by
the average of creatinine and urea clearances.
Results :  The  correlation  analysis  showed  that  HOMA-IR  was  positively  correlated    with  percent  body  fat
(r = 0.32, P<0.05), BMI (r = 0.46, P<0.01), serum triglyceride (TG) (r =0.29, P<0.01), and mean arterial
pressure  (r  =0.25,  P<0.05),  but  not  significantly  correlated  with  GFR,  age,  cholesterol,  HDL,  uric  acid
and 24-hr urinary protein.
Conclusion : In non-diabetic CKD patients, the independent factor for insulin resistance was the amount of
total body fat. The insulin level and HOMA-IR were not dependent on the GFR in the present study.
Keywords : Insulin resistance, Body fat, Chronic kidney disease
 
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