Correlation analysis of one-year postoperative mortality,preoperative serum indexes and postoperative nutrition guidance in elderly hip fracture patients.
10.12200/j.issn.1003-0034.2021.07.004
- Author:
Gen-Xiu ZHOU
1
;
Qing-Mei XIE
1
;
Cheng-Juan ZHANG
1
;
Na YANG
1
;
Jun-Ping CHEN
1
;
Chun-Tao QIN
1
Author Information
1. Department of Trauma Surgery, the First People's Hospital of Guangzhou, Guangzhou 510180, Guangdong, China.
- Publication Type:Journal Article
- Keywords:
Aged;
Hip fractures;
Mortality;
Nutritional status
- MeSH:
Aged;
Female;
Hip Fractures/surgery*;
Humans;
Logistic Models;
Male;
Postoperative Complications;
Postoperative Period;
Retrospective Studies;
Risk Factors
- From:
China Journal of Orthopaedics and Traumatology
2021;34(7):605-611
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To analyze the influence of preoperative serum nutritional indexes and postoperative nutritional guidance on 1-year mortality in elderly patients with hip fracture.
METHODS:From January 2015 to December 2017, 396 elderly patients with hip fracture were included in the study, including 267 females and 129 males, aged 68 to 80(75.48±2.62) years; the course of disease was 2 to 10 (6.12±1.35) days;all patients were followed up for 1-year, and were divided into death group and survival group according to whether the patients died or not. Multivariate logistic regression model was used to analyze the influencing factors of 1 year mortality.
RESULTS:Duringthe follow-up, 4 patients lost contact and were treated as shedding, among which 67 patients died and 325 patients survived. The age, male patients, patients with more than three basic diseases, American Society of Anesthesiologists grade Ⅲ-Ⅳ and patients with postoperative complications in the death group were significantly higher than those in the survival group (all
CONCLUSION:Advanced age, male and multiple underlying diseases were independent risk factors for 1-year mortality in elderly patients with hip fracture, while higher preoperative nutritional level and routine nutritional guidance were protective factors.
