000112021 001__ 112021
000112021 005__ 20230519145547.0
000112021 0247_ $$2doi$$a10.3390/nu13072401
000112021 0248_ $$2sideral$$a127100
000112021 037__ $$aART-2021-127100
000112021 041__ $$aeng
000112021 100__ $$aSanz-Paris A.
000112021 245__ $$aMuscle thickness and echogenicity measured by ultrasound could detect local sarcopenia and malnutrition in older patients hospitalized for hip fracture
000112021 260__ $$c2021
000112021 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112021 5203_ $$aBackground: The aim of this work was to assess whether the muscle thickness and echogenicity were associated with dysphagia, malnutrition, sarcopenia, and functional capacity in acute hospital admission for a hip fracture. Methods: Observational study that assessed nutritional status by Global Leadership Initiative on Malnutrition, risk of dysphagia and sarcopenia by European Working Group on Sarcopenia in Older People and Barthel functional index. We measured muscle thickness and echogenicity of masseter, bicipital, and quadriceps rectus femoris (RF) and vastus intermedius (VI) by ultrasound. Results: One hundred and one patients were included in the study (29.7% sarcopenia and 43.8% malnutrition). Logistic regression models adjusted for age, sex, and body mass index showed an inverse association of the masseter thickness with both sarcopenia (OR: 0.56) and malnutrition (OR: 0.38) and quadriceps with sarcopenia (OR: 0.74). In addition, patients at high risk of dysphagia had lower masseter thickness (p: 0.0001) while patients able to self-feeding had thicker biceps (p: 0.002) and individuals with mobility on level surfaces higher thickness of biceps (p: 0.008) and quadriceps (p: 0.04). Conclusion: Thickness of the masseter was associated with risk of dysphagia, biceps with the ability to self-feed, and that of the quadriceps RF-VI with mobility.
000112021 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112021 590__ $$a6.706$$b2021
000112021 592__ $$a1.287$$b2021
000112021 594__ $$a7.9$$b2021
000112021 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000112021 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000112021 593__ $$aFood Science$$c2021$$dQ1
000112021 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112021 700__ $$aGonzález-Fernandez M.
000112021 700__ $$aHueso-Del Río L.E.
000112021 700__ $$aFerrer-Lahuerta E.
000112021 700__ $$aMonge-Vazquez A.
000112021 700__ $$aLosfablos-Callau F.
000112021 700__ $$0(orcid)0000-0002-5407-3876$$aSanclemente-Hernández T.$$uUniversidad de Zaragoza
000112021 700__ $$aSanz-Arque A.
000112021 700__ $$aArbones-Mainar J.M.
000112021 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000112021 773__ $$g13, 7 (2021), 13072401$$pNutrients$$tNutrients$$x2072-6643
000112021 8564_ $$s1617949$$uhttps://zaguan.unizar.es/record/112021/files/texto_completo.pdf$$yVersión publicada
000112021 8564_ $$s2769623$$uhttps://zaguan.unizar.es/record/112021/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112021 909CO $$ooai:zaguan.unizar.es:112021$$particulos$$pdriver
000112021 951__ $$a2023-05-18-15:45:10
000112021 980__ $$aARTICLE