DIETARY EGGS AND RHEUMATIC FEVER
DIETARY EGGS AND RHEUMATIC FEVER
复制标题
DOI：
10.1097/00000441-195402000-00007
复制
发表时间：
1954-01-01
影响因子：
3.1
通讯作者：
WALLIS, AD
中科院分区：
文献类型：
--
作者：
WALLIS, AD
对 184 名具有明确临床诊断的风湿性心脏病患者进行了访谈。 1380名经济状况相似但未患该病的正常受试者作为对照。由于鸡蛋是迄今为止合成血清磷脂所需的膳食胆碱最丰富的来源，而血清磷脂又是链球菌溶血素天然血清抑制剂链球菌溶血素 S 的活性成分，因此表明，不仅胆碱摄入量的个体差异，而且胆碱需求的个体差异也可能在决定风湿热易感性方面发挥作用。在患有心脏病的受试者中，10% 的人非常不喜欢鸡蛋，41% 的人认为自己在童年时期很少吃鸡蛋，而对照组的这一比例分别为 5% 和 16%。 49% 的心脏损伤严重到需要使用洋地黄的患者和 51% 患有 3 次或以上风湿热急性发作的患者都曾有过童年少吃鸡蛋的经历。
184 patients with well-established clinical daignosis of rheumatic heart disease were interviewed. 1380 normal subjects of similar economic status without this disease served as controls. Since eggs are by far the richest source of dietary choline necessary for the synthesis of serum phospho-lipid, which in turn is an active component of the natural serum inhibitor of the streptococcal hemolysin known as streptolysin S, it is suggested that individual differences not only in choline intake, but also in choline requirement may play a part in determining susceptibility to rheumatic fever. Of the cardiac subjects 10% actively disliked eggs and 41% believed they ate few eggs in childhood, against 5% and 16%,respectively, for the control group. A history of few eggs in childhood was given by 49% of the patients with cardiac damage severe enough to require digitalis and by 51% of those who had 3 or more acute episodes of rheumatic fever.