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饮食因素与尿石症关系的病例对照研究
引用本文:沈珉,施侣元,李良成,张顺祥,张春山,江英.饮食因素与尿石症关系的病例对照研究[J].中华流行病学杂志,2002,23(2):134-137.
作者姓名:沈珉  施侣元  李良成  张顺祥  张春山  江英
作者单位:1. 430030,武汉,华中科技大学同济医学院流行病学教研室
2. 广东省深圳市卫生防疫站流行病科
3. 深圳市红十字会医院泌尿外科
摘    要:目的 研究饮食营养因素在尿石症发生中的作用。方法 选取深圳市某医院6个月内确诊的所有上尿路含钙结石门诊病人,总有效例数241例,对照选自同一星期该医院的外科新住院病人,按年龄与性别进行1:1配对,采用半定量食物频数问卷调查他们的饮食情况,统计分析饮水及营养因素与尿石症的关系。结果 单因素条件logistic回归分析发现,有显著意义的危险因素有:平时不喜饮水OR不喜欢:喜欢=1.914(95%CI:1.272-2.881)];饮纯水次数少OR多一次=0.771(95%CI:0.614-0.967)];饮果汁少OR多一杯=0.273(95%CI:0.076-0.978)];口味咸OR偏咸:淡=3.382(95%CI:2.133-5.362),OR一般:淡=1.435(95%CI:1.252-1.645)];喜甜食OR常吃:不吃=4.509(95%CI:2.457%-8.277),OR一般:不吃=1.562(95%CI:1.305-1.870)];主要食用动物油OR动物油:植物油=2.222(95%CI:1.012-4.880)];蛋白质,脂肪和磷摄入量多;碳水化合物,膳食纤维和抗坏血酸摄入少。结论 营养饮食因素是尿石症得要的危险因素。

关 键 词:饮食因素  尿石症  病例对照研究  危险因素
收稿时间:2001/11/26 0:00:00
修稿时间:2001年11月26

A case-control study on urinary calculi and dietary factors
SHEN Min,SHI Luyuan,LI Liangcheng,ZHANG Shunxiang,ZHANG Chunshan and JIANG Ying.A case-control study on urinary calculi and dietary factors[J].Chinese Journal of Epidemiology,2002,23(2):134-137.
Authors:SHEN Min  SHI Luyuan  LI Liangcheng  ZHANG Shunxiang  ZHANG Chunshan and JIANG Ying
Affiliation:Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
Abstract:Objective To study the role of dietary and nutritional factors in the etiology of urolithiasis. Methods Two hundred and fourty one pairs of urolithiasis patients and controls were selected, and matched on age and sex,and without having urinary,endocrine,metabolic,or other related diseases . Subjects were given with a standardized semi quantitative questionnaire to inquire their demographic features and diet information. Data were analyzed according to their respective property. Conditional logistic regression were used to compute odds ratio and 95% confidence interval. Results The following variables were found to have significant in single factor logistic regression analysis: do not fond of drinking water OR no:yes = 1.914 (95% CI : 1.272 2.881 )]; drinking less purified water OR once:more = 0.771 (95% CI : 0.614 0.967 )];drinking less liquid OR one cup more = 0.273 (95% CI : 0.076 0.978 )];eating salted food OR highest:common = 3.382 (95% CI : 2.133 5.362 ), OR higher:common = 1.435 (95% CI : 1.252 1.645 )]; fond of sweet food OR most:no = 4.509 (95% CI : 2.457 8.277 ), OR more:no = 1.562(95% CI : 1.305 1.870 )]; intake of animal oil OR yes:no = 2.222 (95% CI : 1.012 4.880 )]; over intake of protein,fat and phosphorus; less intake of carbohydrate, dietary fibre and vitamin C. Conclusion Results indicated that dietary and nutritional factors were important risk factors to the etiology of urinary calculi.
Keywords:Urinary calculi  Case  control study  Risk factor
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