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作 者:苗柳 徐慧 MIAO Liu;XU Hui(Xuzhou Renci Hospital,Xuzhou 221004,China)
机构地区:[1]徐州仁慈医院,江苏徐州221004
出 处:《临床医学研究与实践》2025年第4期33-36,共4页Clinical Research and Practice
摘 要:目的评估脑梗死患者的营养状况,分析其出现营养风险的影响因素。方法回顾性分析2023年9月至2024年2月徐州仁慈医院神经内科收治的204例脑梗死患者的临床资料,采用营养风险筛查工具(NRS2002)评估其是否存在营养风险,根据筛查结果将患者分为有营养风险组和无营养风险组。收集患者临床资料、日常生活能力(ADL)评分及实验室指标水平;采用多因素Logistic回归分析探究脑梗死患者出现营养风险的影响因素。结果204例患者中,NRS2002评分≥3分119例,营养风险出现率为58.33%。有营养风险组的年龄、尿素氮、肌酐、高密度脂蛋白水平高于无营养风险组,身体质量指数(BMI)、ADL评分及血红蛋白、前白蛋白、总蛋白、白蛋白、甘油三酯水平低于无营养风险组,差异具有统计学意义(P<0.05)。多因素Logistic回归分析结果显示,年龄、总蛋白、甘油三酯是脑梗死患者出现营养风险的影响因素(P<0.05)。结论脑梗死患者具有较高的营养风险,年龄越大其营养风险出现率越高,总蛋白及甘油三酯水平越高其营养风险出现率越低。医务人员应高度关注脑梗死患者营养风险筛查结果,积极开展营养支持,以有效改善其临床结局。Objective To evaluate the nutritional status of patients with cerebral infarction and analyze the influencing factors of nutritional risk.Methods The clinical data of 204 patients with cerebral infarction admitted in the neurology department of Xuzhou Renci Hospital from September 2023 to February 2024 were retrospectively analyzed.The Nutritional Risk Screening 2002(NRS2002)was used to assess whether the patients had nutritional risk.According to the screening results,the patients were divided into nutritional risk group and non-nutritional risk group.The clinical data,Activities of Daily Living(ADL)score and laboratory indexes levels of the patients were collected;and multivariate Logistic regression analysis was used to explore the influencing factors of nutritional risk of patients with cerebral infarction.Results There were 119 cases with NRS2002 score≥3 points in the 204 patients,and the incidence of nutritional risk was 58.33%.The age,urea nitrogen,creatinine and high-density lipoprotein levels in the nutritional risk group were higher than those in the non-nutritional risk group,and the body mass index(BMI),ADL score,hemoglobin,prealbumin,total protein,albumin and triglyceride levels were lower than those in the non-nutritional risk group,the differences were statistically significant(P<0.05).Multivariate Logistic regression analysis results showed that age,total protein and triglyceride were the influencing factors of nutritional risk in patients with cerebral infarction(P<0.05).Conclusion Patients with cerebral infarction have higher nutritional risk.The older the age,the higher the incidence of nutritional risk.The higher the total protein and triglyceride levels,the lower the incidence of nutritional risk.Medical staff should pay close attention to the results of nutritional risk screening in patients with cerebral infarction,and actively carry out nutritional support to effectively improve their clinical outcomes.
分 类 号:R743.3[医药卫生—神经病学与精神病学]
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