摘要
目的用不同营养指标评估卒中住院患者早期营养状态的变化。方法多中心连续收集发病7 d内的首次缺血性卒中和脑出血患者。在入院时利用BMI、上臂中部周径(mi d-upper arm circumference,MUAC)、肱三头肌皮褶厚度(triceps skinfold thickness,TSF)、血清白蛋白和前白蛋白水平评估患者营养状态,入院14 d时重复营养状态的评估,观察14 d内患者营养状态的变化。结果研究共入组760例卒中患者。入院14 d的BM(I 24.3±3.5 kg/m2 vs 24.7±3.6 kg/m2)、MUAC(28.3±13.5 cm vs 28.8±3.3 cm)、TSF(17.0±7.4 mm vs 17.9±7.6 mm)、血清白蛋白水平(39.3±4.7 g/L vs 40.6±4.3 g/L)较入院时均显著降低(均P<0.0001)。分析各指标的异常率,入院14 d时低BMI(4.0%vs 2.9%,P=0.0455)、MUAC(9.7%vs 6.8%,P=0.0004)、TSF(11.8%vs 10.0%,P=0.0164)、血清白蛋白(9.2%vs 6.2%,P<0.0001)和前白蛋白(17.6%vs 12.1%,P<0.0001)的比例均显著高于入院时。结论卒中患者早期营养状态呈恶化趋势,不同指标所检出的营养不良率差别较大,应强调早期利用多项指标观察卒中患者营养状态的重要性。
Objective To evaluate the changes in the early nutritional status in Chinese stroke inpatients by different nutrition parameters.Methods Patients with ischemic stroke or cerebral hemorrhage within 7 days after stroke onset were consecutively admitted in multiple medical centers.Nutritional status at admission was assessed by using BMI,mid-upper arm circumference(MUAC),triceps skinfold thickness(TSF),serum albumin and prealbumin.The above nutritional parameters were assessed again after 14 days.The changes in nutritional status of the stroke patients within 14 days were analyzed.Results A total of 760 stroke patients were included.BMI(24.3±3.5 kg/m2 vs 24.7±3.6 kg/m2),MUAC(28.3±13.5 cm vs 28.8±3.3 cm),TSF(17.0±7.4 mm vs 17.9±7.6 mm),serum albumin(39.3±4.7 g/L vs 40.6±4.3 g/L)at 14 days after admission were significantly lower than those at admission(all P<0.0001).The proportion of low BMI(4.0%vs 2.9%,P=0.0455),MUAC(9.7%vs 6.8%,P=0.0004),TSF(11.8%vs 10.0%,P=0.0164),serum albumin(9.2%vs 6.2%,P<0.0001)and prealbumin(17.6%vs 12.1%,P<0.0001)at 14 days after admission were higher than those at admission.Conclusions The early nutritional status of stroke patients tended to deteriorate,and the malnutrition rate detected by different nutritional parameters varied widely.It should be emphasized that nutritional status after stroke onset was assessed by different nutrition parameters.
作者
秦海强
王安心
左颖婷
张亚清
杨波
于丹丹
魏娜
张婧
QIN Hai-Qiang;WANG An-Xin;ZUO Ying-Ting;ZHANG Ya-Qing;YANG Bo;YU Dan-Dan;WEI Na;ZHANG Jing(Department of Neurology,Beijing Tiantan Hospital,Capital Medical University,Beijing 100070,China;China National Clinical Research Center for Neurological Diseases,Beijing 100070,China;Center of Stroke,Beijing Institute for Brain Disorders,Beijing 100070,China;Beijing Key Laboratory of Translational Medicine for Cerebrovascular Disease,Beijing 100070,China;Department of Rehabilitation,Beijing Tiantan Hospital,Capital Medical University,Beijing 100070,China)
出处
《中国卒中杂志》
2021年第5期492-496,共5页
Chinese Journal of Stroke
基金
“十三五”国家重点研发计划项目(2016YFC1301604
2017YFC1307702)
国家自然科学基金资助项目(81870907)。
关键词
卒中
营养状态
营养恶化
Stroke
Nutritional status
Nutrition deterioration
