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Hla M. Htoon, Arun Narayanaswamy, Renyi Wu, Seang-Mei Saw, Tien Y. Wong, Tin Aung; Biomechanical Properties of the Cornea in Chinese Subjects with Diabetes Mellitus. Invest. Ophthalmol. Vis. Sci. 2011;52(14):5180.
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To investigate variations in corneal hysteresis (CH) and corneal resistance factor (CRF) and the factors influencing them in Chinese subjects with diabetes mellitus.
All subjects in this population-based study underwent a detailed interview and comprehensive ocular examination including intraocular pressure (IOP) estimation with Goldmann applanation tonometry and measurement of central corneal thickness (CCT). CH and CRF were measured with the Ocular Response Analyzer (ORA; Reichert Ophthalmic Instruments, Buffalo, NY). Participants had laboratory investigations including estimation of non-fasting serum glucose and glycosylated haemoglobin (HbA1c).The effects of serum glucose concentration and variations in corneal biomechanical properties between diabetic and non-diabetic subjects were evaluated in age-gender adjusted univariate and multiple regression models.
112 eyes of diabetic subjects and 984 eyes of non diabetic subjects were evaluated. Age and gender adjusted univariate analysis showed that diabetic subjects had both a higher CH (B= 0.434; p=0.003) and CRF (B= 0.674, p<0.001). Subjects with higher HbA1c (≥6.5) were associated with increased CH (B= 0.384, p=0.006) and CRF (B= 0.699, p<0.001). Serum glucose concentration did not show any significant association with CH (B=0.007, p=0.711) or CRF (B=0.028, p=0.158). Multiple regression analysis showed that subjects with diabetes had a higher CH (B= 0.325; p=0.013) and CRF (B= 0.372; p=0.003) after adjusting for age, gender, IOP, and CCT. Subjects with higher HbA1c (≥6.5) also demonstrated a greater CH (B= 0.312; p=0.016) and CRF (B= 0.37; p=0.002) in a similar model.
Chinese subjects with diabetes and higher HbA1c levels demonstrate increased CH and CRF. The long-term effect of poor glycemic control on corneal biomechanical properties needs further evaluation.
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