Comparison of the quick mild cognitive impairment (Qmci) screen and the SMMSE in screening for mild cognitive impairment.
Comparison of the quick mild cognitive impairment (Qmci) screen and the SMMSE in screening for mild cognitive impairment.
复制标题
快速轻度认知障碍(Qmci)筛查与 SMMSE 在筛查轻度认知障碍方面的比较。
DOI:
10.1093/ageing/afs059
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发表时间:
2012-09
期刊:
影响因子:
6.7
通讯作者:
Molloy DW
中科院分区:
文献类型:
--
作者:
O'Caoimh R;Gao Y;McGlade C;Healy L;Gallagher P;Timmons S;Molloy DW
Introduction: differentiating mild cognitive impairment (MCI) from normal cognition (NC) is difficult. The AB Cognitive Screen (ABCS) 135, sensitive in differentiating MCI from dementia, was modified to improve sensitivity and specificity, producing the quick mild cognitive impairment (Qmci) screen. Objective: this study compared the sensitivity and specificity of the Qmci with the Standardised MMSE and ABCS 135, to differentiate NC, MCI and dementia. Methods: weightings and subtests of the ABCS 135 were changed and a new section ‘logical memory’ added, creating the Qmci. From four memory clinics in Ontario, Canada, 335 subjects (154 with MCI, 181 with dementia) were recruited and underwent comprehensive assessment. Caregivers, attending with the subjects, without cognitive symptoms, were recruited as controls (n = 630). Results: the Qmci was more sensitive than the SMMSE and ABCS 135, in differentiating MCI from NC, with an area under the curve (AUC) of 0.86 compared with 0.67 and 0.83, respectively, and in differentiating MCI from mild dementia, AUC of 0.92 versus 0.91 and 0.91. The ability of the Qmci to identify MCI was better for those over 75 years. Conclusion: the Qmci is more sensitive than the SMMSE in differentiating MCI and NC, making it a useful test, for MCI in clinical practice, especially for older adults.
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影响因子:
158.5
作者:
Petersen, RC;Thomas, RG;Thal, LJ
通讯作者:
Thal, LJ
DOI:
10.1177/070674370505000110
发表时间:
2005-01-01
影响因子:
4
作者:
Molloy, DW;Standish, TIM;Lewis, DL
通讯作者:
Lewis, DL
影响因子:
9.9
作者:
Fisk, JD;Merry, HR;Rockwood, K
通讯作者:
Rockwood, K
影响因子:
7
作者:
Molloy, D W;Standish, T I
通讯作者:
Standish, T I
影响因子:
9.9
作者:
MCKHANN, G;DRACHMAN, D;STADLAN, EM
通讯作者:
STADLAN, EM