急性和慢性肾脏疾病中的韦尼克脑病:一项系统综述。

IF 3.4 3区 医学 Q2 NUTRITION & DIETETICS
Erik Oudman PhD , Jan W. Wijnia PhD , David Severs MSc, MD , Misha J. Oey MSc , Mirjam van Dam MSc , Maaike van Dorp MSc , Albert Postma PhD
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引用次数: 0

摘要

硫胺素(维生素B1)缺乏症在肾病患者中相对常见。韦尼克脑病是由维生素B1缺乏引起的。我们的目的是系统地回顾肾脏疾病患者WE的体征和症状。我们对肾脏疾病中的We进行了系统的文献综述,并记录了临床和放射学特征、治疗和结果。总共审查了323篇手稿,其中46例被诊断为急性和慢性肾脏疾病,WE发表在37份报告中。WE的前驱症状为食欲不振、呕吐、体重减轻、腹痛和腹泻。肠外硫胺素500mg,每天3次,通常能完全康复,而接受低剂量硫胺素治疗的患者会出现Korsakoff综合征。为了预防肾衰竭中的WE,我们建议对出现严重营养不良和(前驱)硫胺素缺乏症状的肾病患者给予高剂量的肠外硫胺素。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Wernicke's Encephalopathy in Acute and Chronic Kidney Disease: A Systematic Review

Thiamine (vitamin B1) deficiency is relatively common in patients with kidney disease. Wernicke's encephalopathy (WE) is caused by vitamin B1 deficiency. Our aim was to systematically review the signs and symptoms of WE in patients with kidney disease. We conducted a systematic literature review on WE in kidney disease and recorded clinical and radiographic characteristics, treatment and outcome. In total 323 manuscripts were reviewed, which yielded 46 cases diagnosed with acute and chronic kidney disease and WE published in 37 reports. Prodromal characteristics of WE were loss of appetite, vomiting, weight loss, abdominal pain, and diarrhea. Parenteral thiamine 500 mg 3 times per day often led to full recovery, while Korsakoff's syndrome was found in those receiving low doses. To prevent WE in kidney failure, we suggest administering high doses of parenteral thiamine in patients with kidney disease who present with severe malnutrition and (prodromal) signs of thiamine deficiency.

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来源期刊
Journal of Renal Nutrition
Journal of Renal Nutrition 医学-泌尿学与肾脏学
CiteScore
5.70
自引率
12.50%
发文量
146
审稿时长
6.7 weeks
期刊介绍: The Journal of Renal Nutrition is devoted exclusively to renal nutrition science and renal dietetics. Its content is appropriate for nutritionists, physicians and researchers working in nephrology. Each issue contains a state-of-the-art review, original research, articles on the clinical management and education of patients, a current literature review, and nutritional analysis of food products that have clinical relevance.
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