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ANALYSIS OF DECREASED LEVEL OF PLASMA TRYPTOPHAN IN DIABETIC PATIENTS: A CROSS SECTIONAL STUDY

Dr. Ayesha Abbas, Dr. Seema Kanwal, Dr. Maryam Sattar

Introduction: Tryptophan is an essential amino acid found in many protein-based foods and dietary proteins including meats, dairy, fruits, and seeds. High-glycaemic index and -glycaemic load meals also increase the availability of tryptophan. Aims and objectives: The basic aim of the study is to analyze decreased level of plasma tryptophan in diabetic patients. Material and methods: This study was conducted at Benazir Bhutto Hospital, Rawalpindi during January 2018 to march 2018 with the permission of ethical committee of hospital. The data was collected from 100 diabetic patients of both genders. The data was collected through a questionnaire. A separate interview was done face to face with every patient and then they fill the questionnaire. Demographic data and medical history was collected through questionnaire. Results: The demographic data of selected patients shows that fasting glucose levels were significantly higher (p<0.01) in the diabetics compared to the non-diabetic subjects, while the plasma tryptophan levels were significantly reduced (p<0.01) in the cases than the controls. The concentration of tryptophan was decreased in diabetic subjects (both men and women) compared to the non-diabetics which was evident by the decreased peak height (value on y-axis) in diabetics compared to the controls. Conclusion: It is concluded that decrease in plasma TRP levels in diabetic patients regardless of their gender and these patients also exhibited a greater incidence of memory dysfunction compared to the controls

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