心血管疾病患者相对握力与人体测量测量和脂质谱的关系

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2021-10-01 DOI:10.1097/TIN.0000000000000259

Y. Pasdar, Firoozeh Khamoushi, S. Rezaeian, M. Darbandi, F. Najafi, B. Hamzeh

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引用次数: 0

摘要

本研究旨在评估心血管疾病(CVD)患者和健康受试者相对握力(RHGS)与心血管危险因素的关系。本研究基于Ravansar非传染性疾病(randd)队列研究中883名年龄在35至65岁之间的心血管疾病患者和健康受试者的横断面分析。两组患者体脂率、体脂质量、腰围、臀围、腰臀比与RHGS呈显著负相关(P < 0.001)。两组患者RHGS与总胆固醇、甘油三酯、低密度脂蛋白、高密度脂蛋白无显著相关性(P < 0.05)。在CVD患者和无CVD患者中，RHGS的增加可能与身体成分的改善有关，这需要进一步的纵向研究。

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Association of Relative Handgrip Strength With Anthropometric Measures and Lipid Profiles in Individuals With Cardiovascular Disease

The present study was conducted to assess the relationship between relative handgrip strength (RHGS) and cardiovascular risk factors in individuals with cardiovascular disease (CVD) and healthy subjects. This study was based on a cross-sectional analysis of 883 participants aged 35 to 65 years among those with CVD and healthy subjects from Ravansar Non-Communicable Disease (RaNCD) cohort study. There was a significant inverse association between body fat percentage, body fat mass, waist circumference, hip circumference, and waist-to-hip ratio with RHGS in both groups (P < .001). There was no significant association between RHGS and total cholesterol, triglycerides, low-density lipoprotein, and high-density lipoprotein of the 2 groups (P > .05). Increased RHGS may be associated with improved body composition in individuals with CVD and individuals with no CVD, which requires further longitudinal studies.

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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.