The severity and status of eating disorder NOS: implications for DSM-V.
The severity and status of eating disorder NOS: implications for DSM-V.
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DOI：
10.1016/j.brat.2007.01.010
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发表时间：
2007-08
影响因子：
4.1
通讯作者：
Palmer RL
中科院分区：
文献类型：
--
作者：
Fairburn CG;Cooper Z;Bohn K;O'Connor ME;Doll HA;Palmer RL
“进食障碍一氧化氮合酶”是门诊中最常见的进食障碍，但一直被忽视。这项研究的目的是描述进食障碍NOS的特征，确定其严重性，并确定其高相对患病率是否可能是由于纳入了与神经性厌食症或神经性贪食症非常相似的病例。170名连续患有进食障碍的患者使用标准化仪器进行了评估。对进食障碍患者进行DSM-IV诊断，并与神经性暴食症患者进行比较。然后调整诊断标准，以确定对进食障碍患病率的影响。进食障碍的病例占样本的60.0%。这些病例在精神病理的性质、持续时间和严重程度上与神经性贪食症病例非常相似。很少有人能被重新归类为神经性厌食症或神经性贪食症。研究结果表明，进食障碍NOS是常见的、严重的和持久的。大多数病例的特征是“混合”的，而不是阈值以下形式的神经性厌食症或神经性暴食症。建议在DSM-V中，将目前被诊断为进食障碍的临床状态重新归类为一种或多种特定形式的进食障碍。
“Eating disorder NOS” is the most common eating disorder encountered in outpatient settings yet it has been neglected. The aim of this study was to describe the characteristics of eating disorder NOS, establish its severity, and determine whether its high relative prevalence might be due to the inclusion of cases closely resembling anorexia nervosa or bulimia nervosa. One hundred and seventy consecutive patients with an eating disorder were assessed using standardised instruments. Operational DSM-IV diagnoses were made and eating disorder NOS cases were compared with bulimia nervosa cases. Diagnostic criteria were then adjusted to determine the impact on the prevalence of eating disorder NOS. Cases of eating disorder NOS comprised 60.0% of the sample. These cases closely resembled the cases of bulimia nervosa in the nature, duration and severity of their psychopathology. Few could be reclassified as cases of anorexia nervosa or bulimia nervosa. The findings indicate that eating disorder NOS is common, severe and persistent. Most cases are “mixed” in character and not subthreshold forms of anorexia nervosa or bulimia nervosa. It is proposed that in DSM-V the clinical state (or states) currently embraced by the diagnosis eating disorder NOS be reclassified as one or more specific forms of eating disorder.
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影响因子：
10.5
作者：
Garfinkel, PE;Lin, E;Woodside, DB
通讯作者：
Woodside, DB
影响因子：
4.1
作者：
Fairburn CG;Bohn K
通讯作者：
Bohn K
影响因子：
10.5
作者：
COOPER, P;OSBORN, M;FEGGETTER, G
通讯作者：
FEGGETTER, G
影响因子：
5.5
作者：
Keel, PK;Haedt, A;Edler, C
通讯作者：
Edler, C
影响因子：
5.5
作者：
Nicholls, D;Chater, R;Lask, B
通讯作者：
Lask, B