Circulation Reports
Online ISSN : 2434-0790

この記事には本公開記事があります。本公開記事を参照してください。
引用する場合も本公開記事を引用してください。

Clinical Importance of Protein Intake in Hospitalized Elderly Patients With Heart Failure
Hiroyo MiyataKoichiro Matsumura Toru TakaseKeishiro SugimotoYohei FunauchiEijiro YagiAyano YoshidaKatsumi KajiharaTakashi IwanagaTeruyoshi AmagaiGaku Nakazawa
著者情報
ジャーナル オープンアクセス HTML 早期公開
電子付録

論文ID: CR-24-0067

この記事には本公開記事があります。
詳細
抄録

Background: The relationship between protein intake and the long-term prognosis of elderly patients with heart failure remains poorly understood. We investigated the association between predischarge protein intake and long-term prognosis in hospitalized elderly patients with heart failure.

Methods and Results: A single-center, retrospective analysis of hospitalized patients aged ≥65 years with heart failure and reduced ejection fraction was conducted. Protein intake was evaluated by nutritionists based on visual measurements of the percentage of dietary intake obtained for 7 days before discharge by a nurse. A cutoff of 1.2 g/kg/day protein intake was used to compare the incidence of a composite endpoint, including all-cause mortality and heart failure rehospitalization within 1 year. Among the 100 patients (median age 79 years; 47% male), 56% had low protein intake (<1.2 g/kg/day). Patients with low protein intake had a significantly higher rate of composite endpoints than those with high protein intake (50% vs. 20%; log-rank test P=0.03). Multivariable Cox proportional hazards model revealed that low protein intake was independently associated with long-term prognosis with a hazard ratio of 2.73 and a 95% confidence interval of 1.10–6.80 (P=0.03).

Conclusions: Low protein intake in the predischarge phase was associated with long-term prognosis in hospitalized elderly patients with heart failure and reduced ejection fraction.

著者関連情報
© 2024, THE JAPANESE CIRCULATION SOCIETY

This article is licensed under a Creative Commons [Attribution-NonCommercial-NoDerivatives 4.0 International] license.
https://creativecommons.org/licenses/by-nc-nd/4.0/
feedback
Top