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在中风后住院患者的营养因素和压力损伤风险
Mairin Schott1, Cristina Dalmolin2, Anieli Golin1
1Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil.
Journal of wound care
|February 13, 2024
概括
住院中风患者营养不良面临更高的风险发展压力损伤 (PI). 营养状况和未满足的每日营养需求与增加PI风险有关,这突显了营养支持的重要性.
科学领域:
- 营养科学 营养科学
- 临床医学 临床医学
- 老年学是一门学科.
背景情况:
- 住院患者,特别是中风后患者,容易受到压力损伤 (PI).
- 营养状况是影响患者康复和并发症风险的关键因素.
研究的目的:
- 分析营养因素与压力损伤 (PI) 风险在住院中风后患者之间的关系.
- 为了确定与PI风险升高相关的特定营养缺陷.
主要方法:
- 一项描述性观察性研究,涉及59名在中风后六天内住院的患者.
- 营养评估包括人体测量,饮食摄入量和布拉登营养分级.
- 压力损伤风险使用布拉登尺度进行评估,统计分析包括威尔科克森,t测试和克鲁斯卡尔-瓦利斯测试.
主要成果:
- 患有PI高风险的患者没有达到建议的卡路里,宏观营养素和微量营养素 (,,铜) 的每日摄入量.
- 在住院期间,体重,体重指数,小腿和手臂周长以及皮厚度的显著下降被观察到.
- 在住院期间,营养和感官感知得分有所改善,但高风险患者仍然缺乏.
结论:
- 对宏观营养素和微量营养素的每日营养需求未得到满足,与患压力损伤的风险更高有关.
- 营养状况是中风后患者压力损伤风险的重要预测因素.
- 对营养支持的临床关注对于减轻这种人群中压力损伤风险至关重要.
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