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CRIDECO Project. Screening for cognitive impairment in community pharmacy based on subjective memory complaint
被引:0
|作者:
Climent Catala, Maria Teresa
[1
]
Moreno Royo, Lucrecia
[1
]
Gasull Molinera, Vicente
[2
]
Sanchez Roy, Rafael
[3
]
Perez Tur, Jordi
[4
]
机构:
[1] Univ Cardenal Herrera CEU, Valencia, Spain
[2] SEMERGEN CV, Valencia, Spain
[3] Hosp Arnau de Vilanova SVN, Serv Neurol, Lleida, Spain
[4] IBV, CSIC, Valencia, Spain
来源:
关键词:
Alzheimer disease;
cognitive impairment;
screening;
community pharmacy;
pharmaceutical services;
D O I:
10.5672/FC.2173-9218.(2018/Vol10).004.04
中图分类号:
R19 [保健组织与事业(卫生事业管理)];
学科分类号:
摘要:
The aim of this study is to develop a screening program for cognitive impairment (CI) in people older than 50 year old. In order to make the pharmaceutical professional service more cost-effective, we will use a decision tree for patient's selection. In addition, to assess the importance of the Mediterranean diet and the consumption of antioxidants in the prevention of cognitive deterioration and study genetic markers of risk of Alzheimer's disease. A cross-sectional observational study is designed by a structured personal interview in patients showing signs of cognitive impairment. The recruitment study will be conducted in pharmacies from September 2018 to September 2019. Patients with a score on the tests with possible CI will be referred to primary care previous presentation of the project to the medical coordination. The result of the diagnosis obtained in primary and / or specialized care will be pursued. The Memory Impairment Test (MIS), the Short Portable Mental State Questionnaire (SPMSQ) of Pfeiffer, the Semantic Verbal Fluency (FVS) and, whenever possible, the Informer Test unto will be used as screening tests. Cognitive impairment is defined by MIS <= 4; SPMSQ >= 3 (for illiterates >= 4); FVS <= 10 words. The value of TIN > 57. In turn, a sample of the patient's saliva, for genetic study, and nutrition data are collected through a survey to assess the importance of the Mediterranean diet and antioxidant foods in CI prevention.
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页码:20 / 26
页数:7
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