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患有和未患有冠心病患者的身体成分与腹部肥胖情况

Body Composition and Abdominal Obesity in Patients With and Without Coronary Heart Disease.

作者信息

Rahmani Aasghar, Ahmadi Mohammadreza Hafezi, Misgavam Samira, Farhadi Farhod, Shariatpanahi Zahra Vahdat

机构信息

Department of Cardiology, Faculty of Medicine, Ilam University of Medical Sciences, Iran.

Department of Pathology, Faculty of Medicine, Ilam University of Medical Sciences, Iran.

出版信息

Cardiol Res. 2014 Apr;5(2):68-71. doi: 10.14740/cr324w. Epub 2014 May 15.

DOI:10.14740/cr324w
PMID:28392877
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5358176/
Abstract

BACKGROUND

The body fat and its distribution is an important risk factor for coronary artery diseases. The aim of this study was to evaluate the relationship between body composition and abdominal obesity in patients with and without coronary involvement in stable angina.

METHODS

One hundred and sixty-one patients who underwent coronary angiography for stable angina were divided into two groups: patients with or without coronary heart disease (CHD). Participants underwent bioimpedance analysis for measurement of adipose tissues and lean body mass.

RESULTS

No significant difference in body mass index and weight was found between two groups. Mean levels of waist circumference, waist to hip ratio and fat mass were significantly higher in CHD group (P = 0.02, P = 0.04 and P = 0.01). Fat-free mass was also significantly higher in non-CHD group (P = 0.02).

CONCLUSIONS

Screening for adiposity in subjects by body composition measurement method and determining fat distribution could better identify those at higher risk for CHD.

摘要

背景

体脂及其分布是冠状动脉疾病的重要危险因素。本研究旨在评估稳定型心绞痛患者有无冠状动脉受累情况下身体成分与腹部肥胖之间的关系。

方法

161例因稳定型心绞痛接受冠状动脉造影的患者被分为两组:有或无冠心病(CHD)的患者。参与者接受生物电阻抗分析以测量脂肪组织和瘦体重。

结果

两组之间的体重指数和体重无显著差异。冠心病组的腰围、腰臀比和脂肪量平均水平显著更高(P = 0.02,P = 0.04和P = 0.01)。非冠心病组的去脂体重也显著更高(P = 0.02)。

结论

通过身体成分测量方法筛查受试者的肥胖情况并确定脂肪分布可以更好地识别冠心病高危人群。

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本文引用的文献

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Arch Iran Med. 2013 Mar;16(3):149-53.
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Body composition assessment in nutrition research: value of BIA technology.人体成分评估在营养研究中的应用:BIA 技术的价值。
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