Clinical characteristics and outcomes of COVID‐19 patients with gastrointestinal symptoms admitted to Jianghan Fangcang Shelter Hospital in Wuhan, China

DOI Web Site Web Site Web Site 被引用文献1件
  • Ting Zheng
    Department of Endocrinology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China
  • Chao Yang
    Department of Vascular Surgery, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China
  • Han‐Yu Wang
    Department of Endocrinology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China
  • Xiao Chen
    Department of Endocrinology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China
  • Li Yu
    Department of Endocrinology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China
  • Zi‐Ling Wu
    Department of Endocrinology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China
  • Hui Sun
    Department of Endocrinology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan China

書誌事項

公開日
2020-07-14
権利情報
  • http://creativecommons.org/licenses/by-nc-nd/4.0/
DOI
  • 10.1002/jmv.26146
公開者
Wiley

この論文をさがす

説明

<jats:title>Abstract</jats:title><jats:p>Coronavirus disease 2019 (COVID‐19) is a health emergency worldwide, and gastrointestinal (GI) symptoms are increasingly reported in COVID‐19 patients. However, sample size was small and the incidence of GI symptoms in patients was variable across studies, and the correlation between these symptoms and clinical outcomes remains incompletely understood. The objective of this study is to compare clinical characteristics and outcomes between patients with and without GI symptoms admitted to Jianghan Fangcang Shelter Hospital in Wuhan. This retrospective study recruited 1320 COVID‐19 patients admitted to hospital from 5 February 2020 to 9 March 2020. On the basis of the presence of GI symptoms, the sample was divided into a GI group (n = 192) and a non‐GI group (n = 1128). The three most common GI symptoms were diarrhea (8.1%), anorexia (4.7%), and nausea and vomiting (4.3%). The rate of clinical deterioration was significantly higher in the GI group than in the non‐GI group (15.6% vs. 10.1%, <jats:italic>P</jats:italic> = .032). GI symptoms (<jats:italic>P</jats:italic> = .045), male gender <jats:italic>P</jats:italic> < .001), and increased C‐reactive protein (<jats:italic>P</jats:italic> = .008) were independent risk factors for clinical worsening. This study demonstrated that the rate of clinical deterioration was significantly higher in the GI group. Furthermore, potential risk factors for developing GI symptoms, male gender, and increased C‐reactive protein can help clinicians predict clinical outcomes in COVID‐19 patients.</jats:p>

収録刊行物

被引用文献 (1)*注記

もっと見る

問題の指摘

ページトップへ