目的:探讨老年慢病患者营养状况及补充以蛋白质为单一营养素的营养支持效果。方法:采用微型营养评定量表(MNA)对纳入研究的老年慢病患者进行营养风险筛查,将补充性使用乳清蛋白粉(40 g/d)的营养风险患者记为观察组(n=16),根据年龄、病情等情况匹配对照组(n=16),4周后比较观察组内及两组患者之间的营养指标。结果:纳入研究的患者营养不良、营养风险、营养良好率分别为27.33%、36.00%、36.67%;观察组患者干预后前白蛋白(140.17±18.17 vs 158.29±42.41, P=0.041)、白蛋白(31.38±1.84 vs 35.30±2.49, P=0.011)水平明显增加,对照组患者无显著变化。观察组患者肝功能指标略有改善,但差异无统计学意义。观察组患者使用乳清蛋白后血清蛋白水平明显增加。结论:老年慢病患者营养不良、营养风险发生率较高,强化使用乳清蛋白后可以明显改善患者营养状态。
Objective:To observe the nutritional status of the elderly patients with chronic diseases and to explore the nutritional support effect of the supplement of single nutrient(protein). Methods: The elderly patients with chronic diseases were selected as the study subjects, and all the hospitalized patients were screened for nutritional risk by using the Micro Nutrition rating scale(MNA). At the same time, patients with nutritional risk were divided into two groups, voluntary supplementation of whey protein powder group as the observation group(n=16), while the control group was matched according to the age and condition of the disease(n=16). In the observation group, whey protein(40 g/d) supplementation was given on the basis of the control group. The changes of nutritional indexes in the observation group and between the two groups were observed. Results: The incidence of malnutrition/nutritional risk/good nutrition in this study was 27.33%, 36.00% and 36.67%, respectively. After intensive use of whey protein, the levels of prealbumin(140.17±18.17 vs 158.29±42.41, P=0.041) and albumin(31.38±1.84 vs 35.30±2.49, P=0.011) were significantly increased in the observation group, but there was no significant change in the control group. The liver function in the observation group improved slightly, but there was no statistical difference. The serum protein level increased significantly in the observation group after intensive use of whey protein. Conclusion: The incidence of malnutrition/nutritional risk in the elderly patients with chronic diseases is higher. The intensive use of whey protein can obviously improve the nutritional status of the patients.
Journal of Anhui Heaith Vocational & Technical College