精神科住院患者噎食的相关因素分析

目的探讨住院精神病患者发生噎食事件的危险因素。方法收集我院2010年1月～2014年5月发生噎食事件的住院患者28例，按照病例同期同病房未发生噎食的住院患者65例为对照，按照自编的危险因素进行调查，采取Logistic回归方法选取危险因素。结果两组比较发现，病例组的年龄、病程、住院时间、食用面食的比例和精神分裂症的构成均高于对照组（P〈0．05）；经过Logistic分析之后，选取年龄≥60岁（OR=2．14，P=0．000）、病程≥12个月（OR=1．81，P=0．020）、面食饮食（OR=1．58，P=0．015）、精神分裂症（OR=1．51，P=0．044）作为住院患者发生噎食的危险因素。结论住院精神病患者中年龄≥60岁、病程≥12个月、面食饮食、精神分裂症患者更容易发生噎食。

The Risk Factors of Choking for Psychiatric Inpatients

Objeetive To explore the related risk factors of choking：among the psychiatric inpatients in order to prevent it happening effectively. Methods To collect 28 psychiatric inpatients with choking from January 2010 to May 2014 as the case group, 65 hameochronous inpatients in the same ward without choking were selected as control group. And use self-made questionnaire to investigate the related factors. Results As to the comparisons between case group and control, there were several factors statistically higher in the case group than that in the control including age, duration, length of stay （LOS）, proportion of eating cooked wheaten food and diagnosis of schizophrenia （P〈0.05）. By Logistic regression, age ≥ 60 years old （0R=2.14, P=0.000）, duration〉12 month （OR=1.81, P=0.020）, proportion of eating cooked wheaten food （OR=l.58, P=0.015） and diagnosis of schizophrenia （OR=1.51, P=-0.044）were selected as risk factors of choking. Conclusion For psychiatric inpatients, The age （≥ 60 years old） with schizophrenia who have more than 1 year＇s duration and prefer eating cooked wheaten food are much more easily to have choking.