目的建立肺结核患者治疗不成功的风险预测模型,评价模型预测效果,为提高肺结核的治愈率提供理论依据。方法采用回顾性研究方法,收集2016年6月—2021年5月在石河子大学第一附属医院感染科收治的肺结核患者,收集研究对象的一般资料和临床...目的建立肺结核患者治疗不成功的风险预测模型,评价模型预测效果,为提高肺结核的治愈率提供理论依据。方法采用回顾性研究方法,收集2016年6月—2021年5月在石河子大学第一附属医院感染科收治的肺结核患者,收集研究对象的一般资料和临床资料,将所有病例按照7∶3的比例随机分为建模组和验证组,采用logistic回归建立风险预测模型,并绘制受试者工作特征(receiver operating characteristic,ROC)曲线下面积(area under curve,AUC)评价模型的判别能力,采用Hosmer-Lemeshow(HL)检验模型的拟合优度,以约登指数最大值为最佳截断点。结果共收集病例930例,建模组651例患者中,治疗不成功的患者有166例,对建模组的多因素logistic回归分析显示,男性、年龄≥60岁、复治、呼吸衰竭、低白蛋白血症是肺结核患者治疗不成功的危险因素。模型的AUC为0.815,H-L检验结果P>0.05,将验证组人群的风险概率值以0.18为界进行判别,灵敏度为0.845,特异度为0.625,阳性预测值为43.48%,阴性预测值为92.20%。结论本研究所建立的风险预测模型判别能力较好,可以为存在治疗不成功高风险的患者提供预测依据,从而指导医务人员采取针对性的治疗措施,提高肺结核治疗成功率。展开更多
Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze ge...Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze gelatinization characteristics of the mixed flour, rheological characteristics of the doughs, cooking qualities and sensory qualities of noodles. A proper formula for multigrain noodles obtained as outcome: 45% corn flour, 40% wheat flour, 4% oat flour, 11% millet flour. Compared to the wheat noodles, the multigrain noodles had higher content in fat, dietary fiber and total resistant starch, but it did content less proteins than wheat noodles.展开更多
文摘目的建立肺结核患者治疗不成功的风险预测模型,评价模型预测效果,为提高肺结核的治愈率提供理论依据。方法采用回顾性研究方法,收集2016年6月—2021年5月在石河子大学第一附属医院感染科收治的肺结核患者,收集研究对象的一般资料和临床资料,将所有病例按照7∶3的比例随机分为建模组和验证组,采用logistic回归建立风险预测模型,并绘制受试者工作特征(receiver operating characteristic,ROC)曲线下面积(area under curve,AUC)评价模型的判别能力,采用Hosmer-Lemeshow(HL)检验模型的拟合优度,以约登指数最大值为最佳截断点。结果共收集病例930例,建模组651例患者中,治疗不成功的患者有166例,对建模组的多因素logistic回归分析显示,男性、年龄≥60岁、复治、呼吸衰竭、低白蛋白血症是肺结核患者治疗不成功的危险因素。模型的AUC为0.815,H-L检验结果P>0.05,将验证组人群的风险概率值以0.18为界进行判别,灵敏度为0.845,特异度为0.625,阳性预测值为43.48%,阴性预测值为92.20%。结论本研究所建立的风险预测模型判别能力较好,可以为存在治疗不成功高风险的患者提供预测依据,从而指导医务人员采取针对性的治疗措施,提高肺结核治疗成功率。
基金Supported by National Natural Science Foundation of China(31401642)
文摘Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze gelatinization characteristics of the mixed flour, rheological characteristics of the doughs, cooking qualities and sensory qualities of noodles. A proper formula for multigrain noodles obtained as outcome: 45% corn flour, 40% wheat flour, 4% oat flour, 11% millet flour. Compared to the wheat noodles, the multigrain noodles had higher content in fat, dietary fiber and total resistant starch, but it did content less proteins than wheat noodles.
