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出 处:《中国骨质疏松杂志》2016年第1期107-110,共4页Chinese Journal of Osteoporosis
摘 要:目的研究鄂西北地区正常人群骨质疏松的危险因素。方法在2013年4月-2014年8月期间,随机选择鄂西北地区的正常人840例进行研究,测定骨密度并判断骨质疏松情况;设计调查表对骨质疏松的相关因素进行调查。结果 840名入组者中存在骨质疏松124例;骨质疏松者和非骨质疏松者的性别、年龄、文化程度、体质指数、吸烟情况、每周运动次数、每日静坐时间、每日奶制品摄入量、每日豆制品摄入量、每日蔬菜摄入情况比较,差异有统计学意义(t/x^2=5.102~33.192,P<0.05,P<0.01);女性、高龄、体质指数低、吸烟、每日静坐时间久是发生骨质疏松的危险因素(β=0.872~1.331,OR=1.984~3.192,95%CI=1.423~4.039,Wald X2=10.498~14.661,P<0.05),文化程度高、每周运动次数多以及奶制品、豆制品、蔬菜摄入多是发生骨质疏松的保护因素(β=-1.029^-1.383,OR=0.204~0.274,95%CI=0.103~0.348,Wald X2=9.202~15.685,P<0.05)。结论骨质疏松的危险因素包括女性、高龄、体质指数低、吸烟、每日静坐时间久,保护因素包括文化程度高、每周运动次数多以及奶制品、豆制品、蔬菜摄入多。Objective To study the risk factors of osteoporosis in normal people in northwest Hubei. Methods From April 2013 to August 2014, 840 normal people in northwest Hubei were randomly selected. Bone mineral density was measured to diagnose osteoporosis. A questionnaire was designed and osteoporosis-related factors were investigated. Results There were 124 cases of osteoporosis in 840 cases studied. There were statistical significance in gender, age, education level, body mass index, smoking status, time of sport per week, daily sit time, daily intake of dairy products, daily soy intake, and daily vegetable intake between osteoporosis and non-osteoporosis people (t/χ2 = 5. 102 -33. 192, P 〈 0.05, P 〈 0.01 ). Female gender, age, low body mass index, smoking, and long time of daily sit were risk factors of osteoporosis ( β =0. 872 - 1. 331, OR = 1. 984 -3. 192, 95% CI = 1. 423 -4. 039, Waldχ2 = 10.498 - 14. 661, P 〈0. 05). High education level, more exercise per week, and more intake of dairy product, soy product, and vegetable were protective factors for osteoporosis ( β = - 1. 029 - 1. 383, OR =0. 204 -0. 274, 95% CI = 0. 103 - 0. 348, Wald χ2 = 9. 202 - 15. 685, P 〈 0.05 ). Conclusion The risk factors for osteoporosis include female gender, older age, low body mass index, smoking, and long time of daily sit. The protective factors include high education level, more exercise per week, and more intake of dairy product, soy product, and vegetable.
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