迷你营养评估评分和内脏蛋白质作为卒中家庭护理患者压力损伤的潜在预测因素

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2022-10-01 DOI:10.1097/TIN.0000000000000298

N. Yurt, Mahcube Cubukcu

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引用次数: 0

摘要

本研究旨在根据接受家庭护理服务的脑卒中患者的迷你营养评估(MNA)评分和内脏蛋白水平来确定压力损伤的存在及其严重程度。在有压力损伤的病例组(n = 54)和无压力损伤的对照组(n = 54)中进行病例-对照研究。病例组MNA评分、血清白蛋白和前白蛋白值均显著低于对照组(P < 0.001)。压伤阶段的差异也有统计学意义。较低的MNA评分和低水平的血清白蛋白和前白蛋白与压力损伤的存在和压力损伤的严重程度增加有关。

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Mini Nutritional Assessment Score and Visceral Proteins as Potential Predictors of Pressure Injuries in Home Care Patients With Stroke

This study aimed to determine the presence of pressure injuries and their severity based on Mini Nutritional Assessment (MNA) score and visceral protein levels in stroke patients receiving home care services. A case-control study was conducted in a case group with pressure injury (n = 54) and in a control group with no pressure injury (n = 54). The MNA scores and serum albumin and prealbumin values were significantly lower in the case group than in the control group (P < .001). There were also significant differences according to the pressure injury stages. Lower MNA score and low levels of serum albumin and prealbumin are associated with the presence of pressure injuries and increased severity of pressure injuries.

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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.