中文摘要：

目的 探讨2型糖尿病患者的甜味、咸味和酸味敏感性变化。方法 选取2015年3月-2016年9月就诊于武汉大学人民医院内分泌科门诊和住院部的糖尿病患者或门诊体检的健康人群为研究对象,根据WHO（1999年）糖尿病诊断标准,将受试者分为2型糖尿病组和对照组,各组20例。收集各受试者性别、年龄、身高、体重、腹围、空腹血糖、糖化血红蛋白、糖尿病病史、药物服用史、烟酒史等,让受试者分别品尝浓度由低到高配制的甜味（蔗糖）、咸味（氯化钠）、酸味剂（枸橼酸）。将各浓度分为相应不同的数字等级,记录所能尝出的最低浓度等级。采用统计软件SPSS 20.0处理所得数据,分析2型糖尿病患者味觉（甜、咸、酸）敏感性的变化及其与相关测量指标的关系。结果 2型糖尿病组甜味敏感性低于对照组（4.700±1.337比6.500±1.179,P〈0.01）;2型糖尿病组酸味敏感性高于对照组（6.200±0.919比5.100±0.994,P〈0.05）;2型糖尿病组和对照组咸味敏感性比较差异无统计学意义（4.900±1.101比5.400±0.843,P〉0.05）。空腹血糖水平与甜味等级呈负相关（r=-0.622,P〈0.01）;腹围、体重指数、烟酒史等与味觉敏感性无相关性（P〉0.05）。结论 2型糖尿病患者甜味敏感性低于健康人群,酸味敏感性高于健康人群。空腹血糖与甜味敏感性呈负相关,腹围、体重指数、是否吸烟喝酒等与味觉敏感性无关。

英文摘要：

Objective To explore sensitivity changes of sweetness, salty and sour taste in patients with type 2 diabetes mellitus. Methods Endocrinology outpatient and inpatient patients with type 2 diabetes mellitus and outpatient physical examination of healthy people from March 2015 to September 2016 in People＇s Hospital of Wuhan University were selected as study subjects. According to WHO（1999） diagnostic criteria for diabetes, the subjects were divided into type2 diabetes mellitus group and control group, 20 patients in each group. The sex, age, height, weight, abdominal circumference, fasting blood glucose, glycosylated hemoglobin, history of diabetes, history of drug use, history of alcohol and so on of subjects were collected. So that subjects were tasting the concentration from low to high preparation of the sweet（sucrose）, salty（sodium chloride）, sour agent（citric acid）. The concentrations were divided into different digital levels in response to the lowest concentration levels that can be recorded. The resulting data was processed by using the statistical software SPSS 20.0. The changes of taste（sweet, salty and acid） sensitivities in patients with type 2 diabetes mellitus and its relationship with the relevant measurement indicators were analyzed. Results The sweetness sensitivity of type 2 diabetes mellitus group was lower than that of control group（4.700±1.337 vs 6.500±1.179, P〈0.01）.The sour sensitivity of type 2 diabetes mellitus group was lower than that of control group（6.200 ±0.919 vs 5.100 ±0.994, P〈0.05）. There was no significant difference in salty susceptibility between type 2 diabetes mellitus group and control group（4.900 ±1.101 vs 5.400 ±0.843,P〈0.05）. Fasting blood glucose levels were negatively correlated with sweetness（r =-0.622, P〈0.01）. Abdominal circumference, body mass index, alcohol and tobacco history had no significant correlation with taste sensitivity（P〉0.05）. Conclusion The sensitivity of sweetness in patients with type 2 diabete