| 褚强强,董文红,丁震,等.新型冠状病毒感染对病人营养状况的影响[J].安徽医药,2022,26(2):307-310. |
| 新型冠状病毒感染对病人营养状况的影响 |
| Effect of novel coronavirus infection on nutritional status of patients |
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| DOI：10.3969/j.issn.1009-6469.2022.02.024 |
| 中文关键词: 新型冠状病毒肺炎(COVID-19) 血清白蛋白 营养状况 |
| 英文关键词: Corona virus disease 2019(COVID-19) Serum albumin Nutritional status |
| 基金项目:合肥市医学重点学科建设资助(合卫科教［2019］160号) |
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| 中文摘要: |
| 目的探讨新型冠状病毒( COVID-2019)感染对病人营养状况的影响，为临床进行科学的营养支持治疗提供参考。方选取 2020年 1―3月合肥市第一人民医院收治的 29例新冠病毒感染病人作为研究对象，测定病人刚入院进行隔离时及经抗法病毒治疗病毒核酸转阴后解除隔离出院时血清总蛋白( TP)、白蛋白( ALB)、血红蛋白( Hb)、体质量等指标，分析对比前后指标变化。结果入选的 29例新型冠状病毒感染病例，轻型 3例，普通型 15例，重型 1例，无症状感染者 10例；其中男性 12例(41.38%)女性 17例( 58.62%)；入院时血清 TP(72.49±5.52)g/L、ALB(43.21±4.03)g/L、Hb(140.59±14.28)g/L、体质量( 62.12±7.84)kg，时 TP(69.04±5.25)g/L、ALB(40.65±3.41)g/L、Hb(129.69±14.85)g/L、体质量( 59.34±8.15)kg，出院时较入院时各指标均明显下降，差异有统计学意义( P=0.018、0.012、0.006、0.023)。新冠肺炎组(包括轻型、普通型、重型) TP、ALB、Hb、体质量指标入院时和出院时前后差值分别为( 2.69±5.02)g/L、(2.22±2.89)g/L、(8.37±8.93)g/L、(3.01±1.20)kg，无症状感染组为( 4.88± 出院5.81)g/L、(3.21±4.79)g/L、(15.67±9.68)g/L、(2.70±1.42)kg，两组之间差异无统计学意义( P=0.328、0.560、0.053、0.694)。结论新型冠状病毒感染期间各种营养指标进行性下降，新冠肺炎组和无症状感染组下降程度无明显差异，均存在营养风险，营养风险不利于感染的控制，临床上在治疗过程中需注意营养调配。 |
| 英文摘要: |
| Objective To explore the effect of the novel coronavirus infection on the nutritional status of patients, so as to providescientific reference for clinical nutrition support treatment.Methods A total of 29 patients with COVID-2019 infection admitted to the First People's Hospital of Hefei City from January to March, 2020 were selected as the study objects. The serum total protein (TP), albu.min (ALB), hemoglobin (HB) and weight were measured at the time of admission and discharge, and the changes of indexes before andafter treatment were analyzed and compared.Results Among the 29 COVID-2019 infection cases, 3 cases were mild, 15 cases werecommon, 1 cases were severe and 10 cases were asymptomatic infection; there were 12 males (41.38%) and 17 females (58.62%). Themean values of serum were TP (72.49±5.52)g/L, ALB (43.21±4.03)g/L, HB (140.59±14.28)g/L, weight (62.12±7.84)kg at admission,and TP (69.04±5.25)g/L, ALB (40.65±3.41)g/L, HB (129.69±14.85)g/L, weight (59.34±8.15)kg at discharge. All indicators were signifi.cantly lower at discharge than at admission, and the difference was statistically significant (P=0.018, 0.012, 0.006, 0.023). The differ.ences of TP, ALB, Hb and weight indexes between admission and discharge were (2.69±5.02)g/L, (2.22±2.89)g/L, (8.37±8.93)g/L,(3.01±1.20)kg, respectively, in the novel coronary pneumonia group (including light, normal, and heavy), and (4.88±5.81)g/L, (3.21±4.79)g/L,(15.67±9.68)g/L, (2.70±1.42)kg in the asymptomatic infection group. There was no significant difference between the groups (P=0.328, 0.560, 0.053, 0.694).Conclusions During COVID-2019 infection, the patients' various nutritional indicators decrease progressively.There is no significant difference in the decline between the novel coronary pneumonia group and the asymptomatic infection group.There are nutritional risks. Nutritional risks are not conducive to the control of infections, and nutritional allocation needs to be takencare of during clinical treatment. |
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