Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Regular Paper
Analysis of the Value of Serum TG/HDL-C Ratio Combined with Controlling Nutritional Status Score in Assessing Lesion Severity and Short-Term Prognosis in Patients with Coronary Atherosclerosis
ChunYan WANGDong LIUYiJia MAJinDa LIULiQiang ZHOU
著者情報
ジャーナル オープンアクセス

2026 年 72 巻 2 号 p. 85-92

詳細
抄録

Coronary artery disease (CAD) remains one of the leading causes of death worldwide. This study aimed to evaluate the predictive value of combining the serum to high-density lipoprotein cholesterol ratio (TG/HDL-C) with the Controlling Nutritional Status (CONUT) score for assessing lesion severity and short-term prognosis in CAD patients. A total of 138 patients undergoing their first coronary angiography were enrolled and divided into CAD (n=88) and non-CAD (n=50) groups. Baseline characteristics and laboratory parameters were collected, and TG/HDL-C ratio and CONUT score were calculated. Lesion severity was assessed using the Gensini score, and CAD patients were followed for 6 mo. Multivariate logistic regression was performed to identify independent risk factors, evaluated the predictive performance. Both TG/HDL-C ratio (odds ratio [OR]=3.58) and CONUT score (OR=1.70) were independent predictors of CAD severity and showed significant positive correlations with Gensini scores. ROC analysis demonstrated that the combined model of TG/HDL-C and CONUT score achieved an area under the curve (AUC) of 0.86 for predicting CAD severity, outperforming individual markers. The combined model also exhibited stable predictive value for short-term prognosis (AUC=0.80). Serum TG/HDL-C ratio and CONUT score are independent and effective biomarkers for evaluating lesion severity and short-term prognosis in CAD patients. The combined predictive model enhances accuracy and may serve as a clinical tool for risk assessment and intervention decisions.

著者関連情報
© 2026 the Vitamin Society of Japan and the Japan Society of Nutrition and Food Science.

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