|
KMID : 1123920110250030573
|
|
Korean Journal of Oriental Physiology and Pathology
2011 Volume.25 No. 3 p.573 ~ p.581
|
|
|
Clinical Study on Risk Factors of Acute Brain Infarction And NIH stroke scale
|
|
Kim Do-Gyung
Jeong Hyun-Yun
Son Ho-Young
Lee Jae-Wook
Lee Young-Jun
Choi Sang-Ok
Kim Kyoung-Min
Kim Young-Gyun
Kwon Jung-Nam
|
|
|
Abstract
|
|
|
|
This study was done to examine the risk factors between controls group and acute brain infarction patients group, and to compare high risk group with low risk group through NIHSS(National Institutes of Health stroke scale). We compared the risk factors between acute brain infarction patients group(N=180) and controls group(N=93). And according to risk factors, we analyzed 1st NIHss, after 3 weeks improved extent within acute brain infarction patients group. The results were as follows. 1. Among the risk factors, HTN, DM, the blood levels of HCY were significantly higher and the blood levels of HDL-C was significantly lower in patients group than controls group. 2. In scale analysis according to risk factors, 1st NIHss were significantly higher in Hypo-HDL-cholesterolemia, Obesity, High-Homocysteine, HTN, DM, previous CVA history group than low risk group within acute brain infarction patients group. 3. In after 3 weeks improved extent analysis according to risk factors, improved extent were lower in Hyperlipidemia, HTN, DM, previous cardiac history, older age group than low risk group within acute brain infarction patients group. The above results suggest that significant risk factors of acute brain infarction, and shows the High risk group that had risk factor of brain infarction recognized from the former research tends to have higher 1st NIHss. Also the High risk group tends to have lower improved extent, but the results are not statistically significant. Furthur research on subject is needed.
|
|
|
KEYWORD
|
|
|
NIHSS(National Institutes of Health stroke scale), risk factors, acute brain infarction
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|