筛查老年人口咽吞咽困难

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2024-05-17 DOI:10.1097/tin.0000000000000381

Nurdan Şentürk Durmuş, B. Can, Ç. Alkaç, B. Ilhan, Aslı Tufan

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引用次数: 0

摘要

本研究调查了进食评估工具 10 (EAT-10) 在预测 2021 年 2 月至 6 月期间因感染 COVID-19 而住院的老年人临床预后中的应用情况。所有患者都进行了 EAT-10 评估。153名患者中分别有31%和23%存在口咽吞咽困难风险和院内死亡率。年龄较大（危险比：1.08；95% 置信区间：1.03-1.13；P = .003）和 EAT-10 评分较高（危险比：1.02；95% 置信区间：1.01-1.04；P = .043）与院内死亡率有关。在患有COVID-19的老年患者中，年龄较大和口咽吞咽困难风险增加与较高的院内死亡风险独立相关。

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Screening Oropharyngeal Dysphagia in Older Adults

This study investigated the use of the Eating Assessment Tool 10 (EAT-10) in predicting clinical outcomes in older adults hospitalized with COVID-19 infections between February and June 2021. The EAT-10 was performed for all patients. Thirty one percent and 23% of the 153 patients had oropharyngeal dysphagia risk and in-hospital mortality, respectively. Older age (hazard ratio: 1.08; 95% confidence interval, 1.03-1.13; P = .003) and higher EAT-10 score (hazard ratio: 1.02; 95% confidence interval, 1.01-1.04; P = .043) were associated with in-hospital mortality. Older age and having increased risk of oropharyngeal dysphagia were independently associated with a higher risk of in-hospital mortality in older patients with COVID-19.

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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.