脑卒中患者营养风险筛查及营养评估的临床研究

发布时间：2018-10-15 12:12

【摘要】：目的对脑卒中患者进行营养风险筛查及营养评估,为营养支持奠定基础。方法选取急性脑卒中患者96例,采用营养风险筛查2002进行营养风险筛查,根据结果将患者分为风险组39例和无风险组57例,分别比较2组患者的血清总蛋白、白蛋白、前白蛋白水平,感染并发症发生情况。结果与无风险组比较,风险组1d时前白蛋白明显降低[(205.5±54.7)mg/L vs(235.2±55.4)mg/L,P0.05],14d时总蛋白、白蛋白、前白蛋白明显降低[(58.3±5.2)g/L vs(65.4±5.2)g/L,(32.5±6.1)g/L vs(37.8±4.6)g/L,(156.7±49.6)mg/L vs(217.6±58.5)mg/L,P0.05]。与1d时比较,风险组14d时总蛋白、白蛋白、前白蛋白明显降低,差异有统计学意义(P0.05),无风险组14d时总蛋白、白蛋白明显降低,差异有统计学意义(P0.05)。风险组感染并发症发生率明显高于无风险组(33.3%vs 10.5%,P0.05)。结论急性脑卒中患者营养风险发生率高,尽早进行营养风险筛查,以便及时对存在营养风险的患者给予营养支持治疗。
[Abstract]:Objective to screen and evaluate the nutritional risk of stroke patients, and to lay the foundation for nutritional support. Methods 96 patients with acute cerebral apoplexy were selected and 2002 patients were screened for nutritional risk. According to the results, the patients were divided into the risk group (n = 39) and the non-risk group (n = 57). The serum total protein and albumin were compared between the two groups. Prealbumin level, infection complications. Results compared with the non-risk group, the prealbumin in the risk group decreased significantly at 1 day [(205.5 卤54.7) mg/L vs (235.2 卤55.4) mg/L,P0.05], the total protein, albumin and prealbumin decreased significantly at 14 days [(58.3 卤5.2) g / L vs (65.4 卤5.2) g / L, (32.5 卤6.1) g / L vs (37.8 卤4.6) g / L, (156.7 卤49.6) mg/L vs (217.6 卤58.5) mg/L,P0.05]. Compared with the 1-day group, the total protein, albumin and prealbumin in the risk group were significantly lower than those in the control group (P0.05), while the total protein and albumin in the non-risk group were significantly lower than those in the non-risk group at 14d (P0.05). The incidence of infection complications in the risk group was significantly higher than that in the non-risk group (33.3%vs 10. 5% P 0. 05). Conclusion the incidence of nutritional risk in patients with acute stroke is high and nutritional risk screening should be carried out as early as possible so that nutritional support therapy can be given to patients with nutritional risk in time.
【作者单位】：天津市南开医院脑病科;
【分类号】：R743.3

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