广东东江流域泌尿系结石患者中尿酸结石的比例和代谢特点

摘要

Objective To study the percentage of uric acid calculus in urolithus and its metabolic character in Dongjiang River valley. Methods To analyze the chemical composition of 290 urinary stones by infrared (IR) spectroscopy and study the ratio changes of uric acid calculus. Uric acid calculus patients and healthy people were studied. Personal characteristics, dietary habits were collected. Conditional logistic regression was used for data analysis and studied the dietary risk factors of uric acid calculus. Patients with uric acid calculus, calcium oxalate and those without urinary calculus were undergone metabolic evaluation analysis. The results of uric acid calculus patients compared to another two groups to analysis the relations between the formation of uric acid calculus and metabolism factors. Results Uric acid calculi were found in 53 cases (18.3%). The multiple logistic regression analysis suggested that low daily water intake, eating more salted and animal food, less vegetable were very closely associated with uric acid calculus. Comparing to calcium oxalate patients, the urine volume, the value of pH, urine calcium, urine oxalic acid were lower, but uric acid was higher than it. The value of pH, urine oxalic acid and citric acid were lower than them, but uric acid and urine calcium were higher than none urinary calculus peoples. Blood potassium and magnesium were lower than them. Conclusions The percentage of uric acid stones had obvious advanced. Less daily water intake, eating salted food, eating more animal food, less vegetables and daily orange juice intake, eating sea food are the mainly dietary risk factors to the formation of uric acid calculus. Urine volume, the value of pH, citric acid, urine calcium, urine uric acid and the blood natrium, potassium, magnesium, calcium, uric acid have significant influence to the information of uric acid stones.%目的 分析广东东江流域泌尿系结石患者中尿酸结石的比例及其代谢特点.方法 对东江流域290例泌尿系结石患者的结石样本进行红外光谱定性分析,调查尿酸结石所占比例.对尿酸结石患者进行1∶1配对病例对照研究,通过条件logistic回归处理资料,分析饮食危险因素.对尿酸结石患者、草酸钙患者和正常人进行广泛式代谢评估并行组间比较,分析尿酸结石形成的代谢性因素.结果 290例泌尿系结石中含尿酸结石有53例,占18.3%.多因素的条件logistic回归显示饮水量少、口味咸、喜食肉和少食蔬菜是尿酸结石形成的主要饮食危险因素.尿酸结石组尿量、尿pH值、尿钙、尿草酸,血钙浓度显著低于草酸钙组;尿尿酸和血尿酸浓度显著高于草酸钙组;尿量、尿pH值、尿草酸、尿枸橼酸均显著低于正常对照组;尿尿酸、尿钙和血钠、钙、尿酸显著高于正常对照组,血钾、镁显著低于正常对照组.结论 广东东江流域泌尿系结石患者尿酸结石的比例较高,其饮食危险因素为饮水少、口味咸、海鲜摄入多;低尿量、低pH尿、高尿酸、高钙尿、低枸橼酸尿、高血钠、低血钾、高血钙、高尿酸、低血镁是尿酸结石形成的重要代谢因素.