[1]马文莲,陶贵惠,杨小利,等.盐阈值与冠心病病变严重程度的相关性研究[J].第三军医大学学报,2018,40(11):1044-1047.
 MA Wenlian,TAO Guihui,YANG Xiaoli,et al.Correlation between salt taste threshold and severity of coronary heart disease[J].J Third Mil Med Univ,2018,40(11):1044-1047.
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盐阈值与冠心病病变严重程度的相关性研究(/HTML )
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《第三军医大学学报》[ISSN:1000-5404/CN:51-1095/R]

卷:
40卷
期数:
2018年第11期
页码:
1044-1047
栏目:
临床医学
出版日期:
2018-06-15

文章信息/Info

Title:
Correlation between salt taste threshold and severity of coronary heart disease
作者:
马文莲陶贵惠杨小利孙红霞张小群刘蕾
陆军军医大学(第三军医大学)第三附属医院(野战外科研究所)心血管内科;重庆市第五人民医院心内科;陆军军医大学(第三军医大学)第一附属医院护理处
Author(s):
MA Wenlian TAO Guihui YANG Xiaoli SUN Hongxia ZHANG Xiaoqun LIU Lei

Department of Cardiology, Institute of Surgery Research, Third Affiliated Hospital, Army Medical University (Third Military Medical University), Chongqing, 400042; Department of Cardiology, Chongqing Fifth People’s Hospital, Chongqing, 400062; Department of Nursing, First Affiliated Hospital, Army Medical University (Third Military Medical University), Chongqing, 400038, China

关键词:
冠心病盐阈值Gensini积分
Keywords:
coronary heart disease salt taste threshold Gensini score  
分类号:
R151.1; R181.23; R541.4
文献标志码:
A
摘要:

目的    研究盐阈值与冠心病病变严重程度之间的相关性。方法    采用横断面设计,将2017年10月至2018年1月大坪医院心内科经冠状动脉造影确诊的198例冠心病患者作为冠心病组,选择性别和年龄与冠心病组患者相匹配的193例冠状动脉造影结果未达到美国心脏协会冠心病诊断标准的患者作为对照组。根据冠脉病变支数将冠心病组进一步分为单支、双支和三支病变组,根据Gensini积分评估冠脉病变严重程度。应用NaCl溶液测定患者的盐阈值。比较各组患者盐阈值的差异,分析盐阈值与冠心病病变严重程度之间的相关性。结果    冠心病组盐阈值显著高于对照组[(0.75±0.21)% vs (0.59±0.18)%,P<0.05],且随着冠状动脉病变支数的增加,盐阈值显著升高。Logistic回归模型控制冠心病的传统危险因素后发现盐阈值升高的患者冠心病风险增高(OR=3.012,P<0.05)。冠心病组中,盐阈值与冠脉病变严重程度(Gensini积分)成正相关(r=0.623,P<0.01)。结论    盐阈值升高是冠心病的风险因素,且盐阈值水平与冠脉病变严重程度呈正相关关系。

Abstract:

Objective    To investigate the correlation between salt taste threshold and severity of coronary heart disease. Methods    A cross-section study was performed on 198 patients with coronary heart disease diagnosed by coronary angiography admitted in the Third Affiliated Hospital of Army Medical University from October 2017 to January 2018. Another sex-and age-matched 193 patients without coronary artery stenosis by coronary angiography served as control group. According to the number of coronary lesion, the patients of the coronary heart disease group was further divided into single branch lesion, double branch lesion and triple branch lesion subgroups. And based on Gensini score, the severity of coronary lesion was evaluated. The patients’ salt taste threshold was determined by using NaCl solution. The differences of salt taste threshold among the above groups were compared, and the correlation between salt taste threshold and severity of coronary heart disease was analyzed. Results    The salt taste threshold was significantly higher in the coronary heart disease group than the control group [(0.75±0.21)% vs (0.59±0.18)%, P<0.05]. With the increase of diseased arteries, the threshold was elevated. After adjustment of traditional risk factors of coronary heart disease using logistic regression model, elevated salt taste threshold was found to increase the prevalence of coronary heart disease (OR=3.012, P<0.05). Salt taste threshold was positively correlated with the severity of coronary artery disease (Gensini score, r=0.623, P<0.05). Conclusion     Elevated salt taste threshold is a risk factor for coronary heart disease, and it is also positively correlated with the severity of the disease.

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更新日期/Last Update: 2018-06-14