The Cutoff Point of Mid–Upper Arm Circumference in the Supine Position to Detect Malnutrition in Patients with Cancer

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2022-01-01 DOI:10.1097/TIN.0000000000000271

Fathiyyatul Khaira, D. E. Andayani, F. Witjaksono

引用次数: 0

Abstract

This study aimed to establish a cutoff point for detecting malnutrition for mid–upper arm circumference in the supine position. Data were collected from patients (n = 207) by medical records and anthropometric measurements. The cutoff point of the mid–upper arm circumference was obtained from the receiver operating characteristic curve and the highest Youden index. It was found that there is an agreement between mid–upper arm circumference in the standing and supine positions. The mid–upper arm circumference has a strong and significant correlation to body mass index. The mid–upper arm circumference of less than 23.4 cm can be used as an alternative measurement to body mass index for detecting malnutrition.

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仰卧位上臂中围截断点检测肿瘤患者营养不良

本研究旨在建立一个截断点，以检测营养不良的中上臂围在仰卧位。通过医疗记录和人体测量数据收集患者(n = 207)的数据。上臂中围的截断点由受术者工作特征曲线和最高约登指数确定。研究发现，在站立和仰卧位置上臂中部围度是一致的。上臂中围与身体质量指数有很强且显著的相关性。上臂中围小于23.4 cm可作为身体质量指数的替代测量，用于检测营养不良。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.