风险因素和简单的评分系统用于预测赫施普朗格病的术后营养状况
Xiaohong Die1, Wei Feng1, Aohua Song1
1Department of General & Neonatal Surgery, Children's Hospital of Chongqing Medical University, National Clinical Research Center for Child Health and Disorders, Ministry of Education Key Laboratory of Child Development and Disorders, Chongqing Key Laboratory of Structural Birth Defect and Reconstruction, Chongqing, China.
手术后营养不良影响了近30%的赫尔施普朗格.
科学领域:
- 儿科手术 儿科手术
- 营养科学 营养科学
- 医疗信息学 医疗信息学
背景情况:
- 在为希尔施普朗格病 (HSCR) 进行手术后,营养挑战是常见的.
- 确定手术后营养不良的危险因素对于患者的治疗结果至关重要.
- 需要在HSCR手术后进行营养状况预测评分系统.
研究的目的:
- 分析与HSCR患者手术后营养不良相关的风险因素.
- 开发和验证用于预测HSCR患者手术后营养状况的评分系统.
主要方法:
- 对341名接受了腹腔镜辅助的HSCR拉透手术的患者进行了回顾性审查.
- 后勤回归分析,以确定术后营养不良的独立风险因素.
- 基于调整的赔率比率 (ORs) 的预测评分系统的开发.
主要成果:
- 手术后营养不良的发生率为29.9%.
- 确定的风险因素包括非母乳养,手术前营养不良,非家长的照顾者,长段HSCR,术后并发症和并发性全身形.
- 开发的评分系统显示出良好的预测性能 (AUC 0.887导出,0.846验证).
结论:
- 几个因素显著增加了HSCR患者手术后营养不良的风险.
- 已建立的评分系统为预测临床实践中的营养状况提供了有价值的工具.
- 解决已识别的风险因素对于改善HSCR患者的营养结果至关重要.
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