详细信息
脑梗死恢复期血瘀质危险因素logistic回归分析 被引量:3
Logistic Regression Analysis on the Risk Factors of Cerebral Infarction of Recovery Phase Blood Stasis Status
文献类型:期刊文献
中文题名:脑梗死恢复期血瘀质危险因素logistic回归分析
英文题名:Logistic Regression Analysis on the Risk Factors of Cerebral Infarction of Recovery Phase Blood Stasis Status
作者:尹启涛[1];李云[2];毛斌[3];王振兴[4];张继伟[5]
第一作者:尹启涛
机构:[1]甘肃中医药大学附属医院脑病科,兰州730046;[2]山东省菏泽市立医院肾病科,菏泽274000;[3]山东省蓬莱市中医医院脑病科,烟台265600;[4]山东省烟台市中医医院脑病科,烟台264000;[5]山东中医药大学学生工作处,济南250014
第一机构:甘肃中医药大学第二附属医院
年份:2017
卷号:15
期号:2
起止页码:44
中文期刊名:中国中医药现代远程教育
外文期刊名:Chinese Medicine Modern Distance Education of China
基金:山东省中医药科技发展计划【No:2015-009】
语种:中文
中文关键词:脑梗死;血瘀质;体质;预防;中风;治未病;多因素logistic;回归分析
外文关键词:cerebral infarction; blood stasis status; constitution; prevention; stroke; preventive treatment of disease; multi factor logistic; regression analysis
摘要:目的调查脑梗死恢复期血瘀质危险因素。方法采用流行病学问卷调查方法,调查2014年3月—2015年12月在山东省中医院、烟台市中医医院、蓬莱市中医医院3家中医院住院的脑梗死恢复期患者,筛选血瘀质和平和质患者,记录相应危险因素情况。结果共调查脑梗死恢复期血瘀质患者403例,平和质患者100例。经logistics回归分析,较之平和质,工作强度大、睡眠不佳、锻炼身体较少、有心脏病史、嗜食味咸厚重具有统计学意义(P<0.05)。结论工作强度大、睡眠不佳、锻炼身体较少、心脏病史、嗜食味咸厚重是脑梗死恢复期血瘀质危险因素。
Objective To study risk factors of cerebral infarction of recovery phase blood stasis status. Methods Clinical investigation was conducted in cerebral infraction patients admitted in Shangdong Hospital of Traditional Chinese Medicine, Yantai Hospital of Traditional Chinese Medicine and Traditional Chinese Medicine Hospital of Penglai from March 2014 to December 2015. The cases of blood stasis statusand gentleness status were chosen and risk factors were recorded accordingly. Results 403 cases of blood stasis status were investigated, with 100 cases of gentleness status as control. By logistic regression analysis, work tension, poor sleep quali-ty, lack of physical exercise, history of heart disease and dietary preferences on heavy and salty flavor were statistically significant( P〈0.05 or P〈0.01). Conclusion Work tension, poor sleep quality, lack of physical exercise, history of heart disease and dietary preferences on heavy and salty flavor are risk factors of blood stasis status.
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