Alloxan blood levels and the risk of diabetes mellitus in children

Diabetes mellitus is the most common health disorder and one of the leading causes of death. It is such a sort of disorder in which the patients are at all the time on risk of complications. Numerous investigations discovered that oxidative stress plays an important role in the development of vascular complications in diabetes particularly type 2. There are several chemically induced animal models of type 1 diabetes mellitus. The most common chemicals used to generate type 1 diabetes mellitus animals are alloxan and streptozotocin. Alloxan is added to food materials, especially to the all-purpose flour (maida) to bring softness and white color to the flour. Hence, consuming foodstuffs made from this flour can lead to diabetes mellitus. Measuring the concentration of alloxan in the blood of children with type 1 diabetes. 45 volunteers (children 5-15years) in this study. 15 healthy and 30 patients with diabetes mellitus (females: 53.0%, and males: 47.0%). Venous blood was taken from the elbow vein and transferred as soon as possible into deproteinization solution without any contact with oxygen. Average blood levels of alloxan are determined by the Archibald spectrophotometric method. The mean level of alloxan between healthy and diabetic groups statistically is insignificant (Median=0.458) and diabetic group (Median=0.806). Low-carbohydrate diet low adherence diabetics (46.6%, median=1.91), low- carbohydrate diet moderate adherence diabetics (26.6%, median=0.89), low-carbohydrate diet high adherence diabetics (26.6%, median=0.1). The findings indicate that the alloxan level is higher in healthy people compared to diabetic volunteers whose follow a low-carbohydrate diet, in addition to the reducing of their pastry intake.