脑卒中前营养不良的风险预测了经过血栓切除术的缺血性中风患者的死亡率
Ghil Schwarz1, Angelo Cascio Rizzo1, Guglielmo Carlo Pero2
1Department of Neurology and Stroke Unit, ASST Grande Ospedale Metropolitano Niguarda, Milan, Italy.
概括
在接受内血管血栓切除术的急性缺血性中风患者中,近一半的人面临营养不良的风险. 这种营养不良风险独立地预测了更高的90天死亡率,强调营养状况是中风治疗的关键因素.
科学领域:
- 神经学 神经学
- 老年病的医生 老年病的医生
- 营养科学 营养科学
背景情况:
- 营养不良在老年人中很普遍,但在接受内血管血栓切除术 (EVT) 的急性缺血性中风 (AIS) 患者中缺乏研究.
- 评估营养状况对于了解患者EVT后的结果至关重要.
研究的目的:
- 为了确定在入院时用EVT治疗的AIS患者中营养不良风险的流行率.
- 确定与营养不良风险相关的临床因素.
- 评估营养不良风险对EVT结果,功能状态和90天死亡率的影响.
主要方法:
- 对306名连续接受EVT治疗的AIS患者 (2021-2024) 的回顾性分析.
- 使用老年营养风险指数 (GNRI) 评估的营养不良风险.
- 后勤回归模型用于识别相关因素并评估对EVT疗效,安全,功能结果和死亡率的影响.
主要成果:
- 43.8%的患者有营养不良风险 (RoM+),24.5%的患者有中度至重度风险.
- RoM+独立地与年龄较大,中风前残疾较高和脂质失调的发病率较低有关.
- RoM+独立预测90天死亡率增加 (aOR2.37),但没有显著影响功能结果或EVT疗效/安全.
结论:
- 接受EVT治疗的大量AIS患者在入院时面临营养不良的风险.
- 营养不良风险是这个患者群体90天死亡率的独立预测因素.
- 在中风前的营养状况是中风护理中的潜在可修改的预后因素,需要进一步调查.
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