中华外科杂志
中華外科雜誌
중화외과잡지
CHINESE JOURNAL OF SURGERY
2009年
4期
248-251
,共4页
尿路结石%尿酸%危险因素%红外光谱分析%代谢评估
尿路結石%尿痠%危險因素%紅外光譜分析%代謝評估
뇨로결석%뇨산%위험인소%홍외광보분석%대사평고
Urinary calculi%Uric acid%Risk factor%Infrared spectroscopy%Metabolic evaluation
目的 分析广东东江流域泌尿系结石患者中尿酸结石的比例及其代谢特点.方法 对东江流域290例泌尿系结石患者的结石样本进行红外光谱定性分析,调查尿酸结石所占比例.对尿酸结石患者进行1∶1配对病例对照研究,通过条件logistic回归处理资料,分析饮食危险因素.对尿酸结石患者、草酸钙患者和正常人进行广泛式代谢评估并行组间比较,分析尿酸结石形成的代谢性因素.结果 290例泌尿系结石中含尿酸结石有53例,占18.3%.多因素的条件logistic回归显示饮水量少、口味咸、喜食肉和少食蔬菜是尿酸结石形成的主要饮食危险因素.尿酸结石组尿量、尿pH值、尿钙、尿草酸,血钙浓度显著低于草酸钙组;尿尿酸和血尿酸浓度显著高于草酸钙组;尿量、尿pH值、尿草酸、尿枸橼酸均显著低于正常对照组;尿尿酸、尿钙和血钠、钙、尿酸显著高于正常对照组,血钾、镁显著低于正常对照组.结论 广东东江流域泌尿系结石患者尿酸结石的比例较高,其饮食危险因素为饮水少、口味咸、海鲜摄入多;低尿量、低pH尿、高尿酸、高钙尿、低枸橼酸尿、高血钠、低血钾、高血钙、高尿酸、低血镁是尿酸结石形成的重要代谢因素.
目的 分析廣東東江流域泌尿繫結石患者中尿痠結石的比例及其代謝特點.方法 對東江流域290例泌尿繫結石患者的結石樣本進行紅外光譜定性分析,調查尿痠結石所佔比例.對尿痠結石患者進行1∶1配對病例對照研究,通過條件logistic迴歸處理資料,分析飲食危險因素.對尿痠結石患者、草痠鈣患者和正常人進行廣汎式代謝評估併行組間比較,分析尿痠結石形成的代謝性因素.結果 290例泌尿繫結石中含尿痠結石有53例,佔18.3%.多因素的條件logistic迴歸顯示飲水量少、口味鹹、喜食肉和少食蔬菜是尿痠結石形成的主要飲食危險因素.尿痠結石組尿量、尿pH值、尿鈣、尿草痠,血鈣濃度顯著低于草痠鈣組;尿尿痠和血尿痠濃度顯著高于草痠鈣組;尿量、尿pH值、尿草痠、尿枸櫞痠均顯著低于正常對照組;尿尿痠、尿鈣和血鈉、鈣、尿痠顯著高于正常對照組,血鉀、鎂顯著低于正常對照組.結論 廣東東江流域泌尿繫結石患者尿痠結石的比例較高,其飲食危險因素為飲水少、口味鹹、海鮮攝入多;低尿量、低pH尿、高尿痠、高鈣尿、低枸櫞痠尿、高血鈉、低血鉀、高血鈣、高尿痠、低血鎂是尿痠結石形成的重要代謝因素.
목적 분석엄동동강류역비뇨계결석환자중뇨산결석적비례급기대사특점.방법 대동강류역290례비뇨계결석환자적결석양본진행홍외광보정성분석,조사뇨산결석소점비례.대뇨산결석환자진행1∶1배대병례대조연구,통과조건logistic회귀처리자료,분석음식위험인소.대뇨산결석환자、초산개환자화정상인진행엄범식대사평고병행조간비교,분석뇨산결석형성적대사성인소.결과 290례비뇨계결석중함뇨산결석유53례,점18.3%.다인소적조건logistic회귀현시음수량소、구미함、희식육화소식소채시뇨산결석형성적주요음식위험인소.뇨산결석조뇨량、뇨pH치、뇨개、뇨초산,혈개농도현저저우초산개조;뇨뇨산화혈뇨산농도현저고우초산개조;뇨량、뇨pH치、뇨초산、뇨구연산균현저저우정상대조조;뇨뇨산、뇨개화혈납、개、뇨산현저고우정상대조조,혈갑、미현저저우정상대조조.결론 엄동동강류역비뇨계결석환자뇨산결석적비례교고,기음식위험인소위음수소、구미함、해선섭입다;저뇨량、저pH뇨、고뇨산、고개뇨、저구연산뇨、고혈납、저혈갑、고혈개、고뇨산、저혈미시뇨산결석형성적중요대사인소.
Objective To study the percentage of uric acid calculus in urolithus and its metabolic character in Dongjiang River valley. Methods To analyze the chemical composition of 290 urinary stones by infrared (IR) spectroscopy and study the ratio changes of uric acid calculus. Uric acid calculus patients and healthy people were studied. Personal characteristics, dietary habits were collected. Conditional logistic regression was used for data analysis and studied the dietary risk factors of uric acid calculus. Patients with uric acid calculus, calcium oxalate and those without urinary calculus were undergone metabolic evaluation analysis. The results of uric acid calculus patients compared to another two groups to analysis the relations between the formation of uric acid calculus and metabolism factors. Results Uric acid calculi were found in 53 cases (18.3%). The multiple logistic regression analysis suggested that low daily water intake, eating more salted and animal food, less vegetable were very closely associated with uric acid calculus. Comparing to calcium oxalate patients, the urine volume, the value of pH, urine calcium, urine oxalic acid were lower, but uric acid was higher than it. The value of pH, urine oxalic acid and citric acid were lower than them, but uric acid and urine calcium were higher than none urinary calculus peoples. Blood potassium and magnesium were lower than them. Conclusions The percentage of uric acid stones had obvious advanced. Less daily water intake, eating salted food, eating more animal food, less vegetables and daily orange juice intake, eating sea food are the mainly dietary risk factors to the formation of uric acid calculus. Urine volume, the value of pH, citric acid, urine calcium, urine uric acid and the blood natrium, potassium, magnesium, calcium, uric acid have significant influence to the information of uric acid stones.
