转化医学杂志2025，Vol.14Issue(10)：48-51,4.DOI:10.3639/j.issn.2095-3097.2025.10.010
1080例首发缺血性脑卒中患者膳食调查及营养风险因素分析
Dietary Survey and Analysis of Nutritional Risk Factors in 1 080 Patients with First-Episode Ischemic Stroke
摘要
Abstract
Objective To investigate the dietary status of 1,080 patients with first-episode ischemic stroke and analyze their nutritional risk factors.Methods A total of 1 080 patients with first-episode ischemic stroke were retrospectively selected from the First Affiliated Hospital of Air Force Medical University between January 2022 and January 2025.Their dietary status was investigated,and nutritional risk was screened.Logistic regression analysis was used to identify risk factors for nutritional risk in these patients.Results Among the 1 080 patients with first-episode ischemic stroke,daily intake of dairy,grains,water,legumes,eggs,fish/poultry/meat,and vegetables/fruits was lower than the recommended standards of the Chinese Food Guide Pagoda,while intake of oils and fats was higher.Of these,742 patients(68.70%)had a nutritional risk screening 2002(NRS 2002)score≥3,indicating nutritional risk,and were assigned to the nutritional risk group;338 patients(31.30%)had an NRS 2002 score<3,indicating no nutritional risk,and were assigned to the non-nutritional risk group.Compared with the non-nutritional risk group,patients in the nutritional risk group were older,had higher NIHSS scores,lower Barthel index scores,higher proportions of dysphagia and nasogastric tube feeding,and higher fasting blood glucose levels(all P<0.05).Logistic regression analysis showed that the risk factors for nutritional risk in patients with first-episode ischemic stroke included older age(OR=1.054,95%CI:1.012-1.099),higher NIHSS score(OR=1.043,95%CI:1.009-1.078),presence of dysphagia(OR=1.289,95%CI:1.056-1.574),nasogastric tube feeding(OR=1.425,95%CI:1.117-1.817),and elevated fasting blood glucose level(OR=1.021,95%CI:1.001-1.041)(P<0.05).Conclusion The 1 080 patients with first-episode ischemic stroke in this study exhibited insufficient nutritional intake,mainly reflected in significantly lower consumption of dairy products,whole grains,water,and high-quality protein(such as legumes,fish,and poultry),as well as inadequate vegetable and fruit intake.This dietary imbalance is closely associated with swallowing dysfunction and metabolic abnormalities in patients,thereby substantially increasing nutritional risk.关键词
缺血性卒中/膳食/营养评价/筛查Key words
ischemic stroke/diet/nutritional assessment/screening引用本文复制引用
何欢,郝晓梅,成海燕,石洁茹,赵远方..1080例首发缺血性脑卒中患者膳食调查及营养风险因素分析[J].转化医学杂志,2025,14(10):48-51,4.基金项目
陕西省自然科学基础研究计划项目(2020JM-338) （2020JM-338）
