Beyer P L, Palarino M Y, Michalek D, Busenbark K, Koller W C
Department of Dietetics and Nutrition, University of Kansas Medical Center, Kansas City 66160-7250, USA.
J Am Diet Assoc. 1995 Sep;95(9):979-83. doi: 10.1016/S0002-8223(95)00269-3.
To compare reports of weight loss and actual measures of body composition to predict nutritional risk in patients with Parkinson's disease and matched control subjects.
Patients and control subjects were asked to record prior changes in weight and activity. Body composition was then compared in both groups using percentage ideal body weight (IBW), body mass index (BMI), triceps skinfold (TSF) thickness, midarm muscle circumference, and percentage body fat (BF) as determined by bioelectrical impedance.
Fifty-one free-living patients with Parkinson's disease and 49 matched control subjects were recruited from the neurology clinic and the surrounding area.
We anticipated that reported weight loss would be greater and actual measures of body composition would show greater nutritional risk in the patients with Parkinson's disease.
chi 2 Analysis was used to determine differences in the ratio of patients and control subjects who lost weight. Paired t tests were used to compare amount of weight change and measures of body composition. Correlations were performed among measures of weight change, body composition, and associated disease factors.
Patients with Parkinson's disease were four times more likely to report weight loss greater than 10 lb than the matched control subjects (odds ratio > 4.2). Patients reported a mean (+/- standard deviation) weight loss of 7.2 +/- 2.9 lb and control subjects reported a mean weight gain of 2.1 +/- 1.6 lb (P < .01). Percentage IBW (P < .02), BMI (P < .009), TSF thickness (P < .005), and percentage BF (P < .022) were lower in patients. Significant correlations (P < .01) were found between reported weight change and percentage IBW, BMI, TSF, percentage BF, and stage of the disease. CONCLUSIONS/APPLICATION: Patients with Parkinson's disease appear to be at greater nutritional risk than a matched population. Simple screening and assessment tools can be used to detect nutritional risk.
比较帕金森病患者和匹配的对照受试者的体重减轻报告及身体成分实际测量值，以预测营养风险。
要求患者和对照受试者记录既往体重和活动的变化。然后使用理想体重百分比（IBW）、体重指数（BMI）、肱三头肌皮褶厚度（TSF）、上臂中部肌肉周长以及通过生物电阻抗测定的体脂百分比（BF）对两组的身体成分进行比较。
从神经科诊所及周边地区招募了51名自由生活的帕金森病患者和49名匹配的对照受试者。
我们预计帕金森病患者报告的体重减轻会更大，且身体成分的实际测量值会显示出更高的营养风险。
采用卡方分析确定体重减轻的患者与对照受试者比例的差异。使用配对t检验比较体重变化量和身体成分测量值。对体重变化量、身体成分测量值及相关疾病因素进行相关性分析。
帕金森病患者报告体重减轻超过10磅的可能性是匹配对照受试者的4倍（优势比>4.2）。患者报告的平均（±标准差）体重减轻为7.2±2.9磅，对照受试者报告的平均体重增加为2.1±1.6磅（P<.01）。患者的IBW百分比（P<.02）、BMI（P<.009）、TSF厚度（P<.005）和BF百分比（P<.022）较低。报告的体重变化与IBW百分比、BMI、TSF、BF百分比及疾病分期之间存在显著相关性（P<.01）。
结论/应用：帕金森病患者似乎比匹配人群面临更大的营养风险。可使用简单的筛查和评估工具来检测营养风险。
