采用主成分分析法对糖尿病住院患者营养状况综合评价

Comprehensive Nutritional Evaluation of Diabetic Inpatients with Principal Component Analysis

目的采用主成分分析法综合评价糖尿病住院患者营养状况,探讨科学的综合评价方法。方法选取95例肝肾功能正常无发热的糖尿病住院患者,测量其身高、体重、上臂围、三头肌皮褶厚度以及血红蛋白、淋巴细胞计数、血清总蛋白、白蛋白、前白蛋白、视黄醇结合蛋白等指标,采用主成分分析法综合评价。结果前4个主成分累积贡献率达到81％,被确定为重要主成分,建立主成分函数表达式,分析主成分与原始变量之间的关系。这4个主成分分别反映内脏蛋白消耗型营养不良(慢性蛋白质营养不良)、蛋白质-能量营养不良、急性蛋白质营养不良以及免疫功能低下型营养不良,同时采用主成分评分法对营养状况进行综合评价,结果内脏蛋白消耗型营养不良占25.26％,蛋白质-能量营养不良型占30.53％,急性蛋白质营养不良占25.26％,免疫功能低下型营养不良占18.95％。结论运用主成分分析法可以消除原始变量间的信息重叠,合理、综合地评价糖尿病住院患者的营养状况。

Objective To comprehensively evaluate the nutritional status of diabetic in patients with principal component analysis and to investigate a reasonable comprehensive evaluation method. Methods Totally 93 diabetic inpatients with normal hepatic and renal functions and without fever were randomly selected. Height, weight, upper arm circumference, triceps skinfold thickness, hemoglobin, lymphocyte count, total serum protein, albumin, prealbumin, and retinol binding protein were measured for principal component analysis. Results When 81% of cumulative variance proportion was regarded as limits, four principal components and their function equation were given. The relationship between principal components and their original variables was analyzed. The four principal components represented visceral protein analosis malnutrition, protein energy malnutrition, acute protein malnutrition and immune hypofunctional malnutrition, respectively. The comprehensive evaluation of 95 diabetic inpatients showed that the malnutrition percentages were 25.26%, 30.53%, 25.26% and 18.95%, respectively for the above four principal components. Conclusion The principal component analysis can eliminate the overlapping effects of primeval variables, and it can evaluate nutritional status of diabetic inpatients reasonably and comlarehensively.