Defining malnutrition in persons with spinal cord injury – does the Global Criteria for Malnutrition work?

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Hanne Bjørg Slettahjell, Maria Bastakis, Fin Biering-Sørensen , Vegard Strøm, Christine Henriksen
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引用次数: 0

Abstract

Background and aims: Physiologic and metabolic changes following spinal cord injury (SCI) lead to an increased risk of malnutrition. The Global Leadership Initiative on Malnutrition (GLIM) is a three-step approach to diagnose malnutrition: 1) screening; 2) phenotypic and etiological criteria; and 3) malnutrition severity. The main aim of this study was to assess malnutrition in patients with SCI, according to the GLIM criteria.

Methods: Patients with SCI (≥ 18 years) admitted to rehabilitation were included. Anthropometrics, food intake, and inflammation were assessed on admission. Fat-free mass index (FFMI) was estimated from bioimpedance analysis. Malnutrition was diagnosed by the GLIM criteria, using the Malnutrition Universal Screening Tool (MUST) as the first step screening tool. Sensitivity and specificity analyses were performed.

Results: In total, 66 patients were assessed (50 men) with a mean age of 51.4 (± 17.4) years and median time since injury was 37.5 (10–450) days. The mean body mass index was 24.7 (± 4.2) kg/m2, and 1-month involuntary weight loss was 5.7 (± 4.4)%. FFMI for men was 17.3 (± 1.9) and for women 15.3 (± 1.6) kg/m2. Forty-one patients (62%) were malnourished according to the GLIM criteria: 27 moderately and 14 severely malnourished. MUST was not able to detect malnutrition risk of nine patients, giving a moderate agreement (kappa 0.66), with a sensitivity of 0.78 and a specificity of 0.92 compared to the GLIM diagnosis.

Conclusions: In this cross-sectional study, 62% of subacute SCI patients were malnourished according to the GLIM criteria. The screening tool MUST showed moderate agreement with the GLIM criteria and did not detect risk of all patients with a malnutrition diagnosis. The clinical implications of these findings need further investigation.

脊髓损伤患者营养不良的定义--全球营养不良标准有效吗?
背景和目的: 脊髓损伤(SCI)后的生理和代谢变化导致营养不良的风险增加。营养不良问题全球领导力倡议(GLIM)采用三步法诊断营养不良:1)筛查;2)表型和病因标准;3)营养不良严重程度。本研究的主要目的是根据 GLIM 标准评估 SCI 患者的营养不良情况。方法:纳入接受康复治疗的 SCI 患者(≥ 18 岁)。评估入院时的人体测量、食物摄入和炎症情况。通过生物阻抗分析估算出无脂质量指数(FFMI)。营养不良的诊断依据 GLIM 标准,使用营养不良通用筛查工具(MUST)作为第一步筛查工具。进行了敏感性和特异性分析。结果:共评估了 66 名患者(50 名男性),平均年龄为 51.4(± 17.4)岁,受伤后的中位时间为 37.5(10-450)天。平均体重指数为 24.7 (± 4.2) kg/m2,1 个月非自愿体重减轻率为 5.7 (± 4.4)%。男性的 FFMI 为 17.3(± 1.9)千克/平方米,女性为 15.3(± 1.6)千克/平方米。根据 GLIM 标准,41 名患者(62%)营养不良:其中 27 人中度营养不良,14 人重度营养不良。MUST 无法检测出 9 名患者的营养不良风险,与 GLIM 诊断结果相比,MUST 与 GLIM 诊断结果的一致性为中等(kappa 0.66),灵敏度为 0.78,特异性为 0.92。结论: 在这项横断面研究中,根据 GLIM 标准,62% 的亚急性 SCI 患者营养不良。筛查工具 MUST 与 GLIM 标准显示出中等程度的一致性,但并不能检测出所有被诊断为营养不良患者的风险。这些发现的临床意义需要进一步研究。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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