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作 者:关宝生[1] 白雪[1] 周宪君[1] 祝丽玲[1] 王佳淇[1] 尹相林[2] 邱洪斌[1]
机构地区:[1]佳木斯大学,黑龙江佳木斯154007 [2]佳木斯大学公共卫生学院,黑龙江佳木斯154007
出 处:《牡丹江医学院学报》2013年第2期15-17,共3页Journal of Mudanjiang Medical University
基 金:黑龙江省教育厅科学技术项目(11551503)
摘 要:目的:探讨黑龙江省东部地区(30岁以上)痛风和高尿酸血症患者的饮食危险因素。方法:采用病例对照研究方法,对研究对象的26个饮食相关因素进行单因素和多因素的Logistic回归分析。结果:经单因素Logistic回归分析筛选18项因素与痛风和高尿酸血症有关(P<0.05),其中危险因素13项,保护因素5项。多因素Logistic回归分析确定8项因素与痛风和高尿酸血症的发生有关(P<0.05);其中危险因素7项,主食以大米及其制品为主(OR=5.053)、经常食用油炸食品(OR=5.690)、偶尔食用芦笋(OR=9.390)、经常食用咸菜(OR=3.779)、经常食用螃蟹(OR=1.653)、经常食用牡蛎(OR=2.416)、经常食用烧烤(OR=9.999)是痛风和高尿酸血症的危险因素;保护因素1项,经常食用粗粮是痛风和高尿酸血症的保护因素。结论:痛风和高尿酸血症是一种与饮食密切相关的疾病,改善饮食习惯,合理调整饮食结构可预防或减少痛风和高尿酸血症的发生。Objective: To investigate the dietary risk factors of gout and hyperurieemia patients (30 years and older) of the eastern part of Heilongjiang Province. Methods: A case control study, study of 26 diet related factors were analyzed by unlvariate and multi- variate logistic regression analysis. Results: Univariate logistic regression analysis identified 18 factors of gout and hyperuricemia (P 〈 0. 05 ), of which 13 risk factors, protective factors 5. Multivariate Logistic regression analysis identified eight factors of gout and hyperuricemia related ( P 〈 0. 05 ) ; seven risk factors, the main staple food is rice and its products ( OR = S. 053 ), regular consumption of fried foods ( OR = 5.690), and occasionally eat asparagus ( OR = 9. 390), regular consumption of pickled vegetables ( OR = 3. 779), regular consumption of crabs ( OR = 1. 653), regular consumption of oysters ( OR = 2. 416), the regular consumption barbecue ( OR = 9. 999) risk factors for gout and hyperuricemia; protective factors a regular consumption of coarse grains are protective factors for gout and hyperuricemia. Conclusion:gout and hyperuricemia is closely related to disease and diet, improve eating habits, reasonable adjustments to the diet can prevent or reduce the occurrence of gout and hyperuricemia
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