维持性血液透析患者血红蛋白浓度影响因素分析

Analysis of influencing factors on hemoglobin concentration in maintenance hemodialysis patients

目的：探讨影响维持性血液透析患者血液血红蛋白（ HB）浓度因素。方法对89例尿毒症患者进行日饮食总量、饮食结构及重组人红细胞生成素（ EPO）用量统计，分析患者血液HB浓度。结果摄入荤菜占饮食总量＞60％，30％～60％，＜30％患者，血液HB浓度分别为（103．2±30．36），（96．96±25．24），（103．76±16．49）g/L，差异无统计学意义（F＝2．269，P＞0．05）；日饮食总量＞1500，800～1500，＜800 g患者HB浓度分别为（118．36±22．82），（99．96±18．28），（83．03±14．22）g/L，差异有统计学意义（F＝11．986，P＜0．01），两两比较差异均有统计学意义（P＜0．01）；不同饮食总量患者EPO用量差异无统计学意义（P＞0．05）。结论患者摄入饮食量对血液HB浓度影响大，荤菜与素菜对HB浓度影响相似。只有饮食治疗与使用EPO结合血液透析患者的贫血状况才能改善。

Objective To explore the influencing factors on hemoglobin （ HB ） concentration in maintenance hemodialysis patients .Methods The total eating amount , diet structure and recombinant human erythropoietin （EPO） in 89 maintenance hemodialysis patients were collected , and the HB concentration in patients was analyzed .Results The HB concentrations in patients who ate the percentage of meat dish 〉60%, 30%-60%,〈30%were respectively （103.2 ±30.36）, （96.96 ±25.24）, （103.76 ±16.49）g/L, and the difference was not statistically significant （F=2.269,P〉0.05）.The HB concentrations in patients who ate total eating amount 〉1 500 g, 800-1 500 g, 〈800 g were respectively （118.36 ±22.82）, （99.96 ±18.28）, （83.03 ±14.22） g/L, and the difference was statistically significant （F =11.986,P 〈0.01）, and the differences were also found in the multiple comparison （P〈0.01）.No difference was found in the EPO amount of patients with different total eating amount （P〉0.05）.Conclusions The total eating amount in patients has a strong influence on the HB concentration , and there are similar effects of meat and vegetable dish on the HB concentration.The anemia can be improved by the use of EPO combined with diet therapy in hemodialysis patients.