心脏衰竭门诊患者的营养评估
Regina López Guillén1,2, María Argente Pla1,2, Andrea Micó García1
1Endocrinology and Nutrition Department, La Fe University and Polytechnic Hospital in Valencia, 46026 Valencia, Spain.
在心力衰竭 (HF) 患者中,营养不良很常见,增加了肉症的风险和脆弱性. 早期营养和功能评估对于改善HF患者的治疗结果至关重要.
科学领域:
- 心脏病学 心脏病学
- 临床营养学 临床营养学
- 老年病的医生 老年病的医生
背景情况:
- 心力衰竭 (HF) 显著改变身体组成,导致营养不良,炎症和增加能量消耗.
- 鉴定HF患者的营养不良和肉症风险对于更好的临床结果至关重要.
研究的目的:
- 确定心力衰竭的门诊患者中营养不良的患病率和缩症的风险.
- 评估这一群体中营养不良,肉症和虚弱之间的关联.
主要方法:
- 一项对121名HF门诊患者的横截面研究.
- 使用MNA,MUST,SGA和GLIM标准评估营养状况.
- 使用SARC-F查并使用EWGSOP2标准诊断的肉类,其功能由SPPB评估.
主要成果:
- 56.2%的患者符合全球营养不良领导倡议 (GLIM) 的营养不良标准.
- 24.8%的人患有高概率的肉,而57.8%的人根据SPPB.没有自主性.
- 10.7%的患者患有心脏缓解症,而45.4%的已故患者患有这种情况.
结论:
- 在心力衰竭门诊患者中存在高发病率的营养不良,这与预后较差有关.
- 营养不良与HF患者的肉症风险增加和脆弱性有关.
- 早期的营养和功能评估对于改善心力衰竭的临床结果至关重要.
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