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| 1 | 亚洲地区肺炎支原体和肺炎衣原体在成人社区获得性肺炎中的流行病学研究显示文摘目的由Malaya大学医学中心牵头进行的非典型病原在亚洲社区获得性肺炎(CAP)患者中的流行病学研究。结果显示,肺炎支原体和肺炎衣原体分别占成人病原的11.4%和5.8%。本研究将对这2种病原所致感染的临床和实验室资料进一步总结分析。方法亚洲7个国家12个研究中心采用统一的检测方法(DNA检测及血清学方法)和判断标准,对16岁以上的CAP患者进行肺炎支原体和肺炎衣原体的检测。结果在急性肺部感染者中,肺炎支原体和肺炎衣原体肺炎的临床表现与其他病原所致者非常相似,并无特征性。肺炎支原体和肺炎衣原体在男性和女性中检出率相仿,但肺炎支原体感染在16至44岁患者中更为多见(22.2%),而肺炎衣原体感染者重症患者相对较多。88例在病程中血清抗体显著增高的肺炎支原体感染者中,48例(54.5%)患者急性期抗体阴性,如果未检测恢复期血清抗体,上述患者则会漏诊;51例肺炎衣原体感染者中急性期血清抗体阴性则较为少见(21.6%)。肺炎支原体和肺炎衣原体既往感染和(或)病原携带率分别为5.7%和7.9%。结论肺炎支原体肺炎和肺炎衣原体肺炎发病率高,诊断困难,因此在亚洲成人CAP抗感染经验治疗时宜选用对这2种病原亦有效的药物。 | 黄海辉 张婴元 汪复 Mediadora SANIEL Marissa ALEJANDRIA Seung-Chul PARK 刘又宁 Po-Ren HSUEH Ahmad M. AZIAH Wing-Hong SETO Cecilia C. L. NGAN Mangunnegoro HADIARTO Subharee SUWANJUTHA Yun-Fong NGEOW Alsagaff HOOD | 2008 | 中国感染与化疗杂志2008，8，2： | 67 |
| 2 | Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan 显示文摘 | SIM S Y NOOR AZIAH A A CHENG L H | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 3 | The Effects of Urbanization towards social and culturalchanges among Malaysian Settlers in the Federal Land DevelopmentSchemes (FELDA),Johor Darul Takzim 显示文摘 | Noreen Noor Abd Aziz Wan Haslin Aziah Wan Hassan NurAdilah Saud | 2012 | Procedia -Social andBehavioral Sciences2012，68，： | 1 |
| 4 | Characteristics of wheat doughand Chinese steamed bread added with sodium alginates or konjac glucomamaan显示文摘 | SIMS Y NOOR AZIAH A A CHENG L H | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 5 | Application of Problem Based Learning (PBL) in a Course on Financial Accounting Principles显示文摘 | NOR AZIAH ABDUL MANAF ZUAINI ISHAK WAN NORDIN WAN HUSSIN | | 0，，： | 1 |
| 6 | Characteristics of wheat dough and Chinese steamed bread added with sodium alginates显示文摘 | Sim S Y Noor Aziah A A Cheng L H | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 7 | Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan显示文摘 | SIM S Y NOOR AZIAH A A CHENG L H | | 0，，： | 1 |
| 8 | Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaecharides 显示文摘 | Sim S Y Noor Aziah A A Cheng L H | 2013 | Journal of food science and technology2013，52，1： | 1 |
| 9 | Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan显示文摘 | Sim S Y Noor Aziah A A Cheng L H | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 10 | The Effects of Urbanization towards Social and Cultural Changes among Malaysian Settlers in the Federal Land Development Schemes (FELDA), Johor Darul Takzim显示文摘 | Noreen Noor Abd Aziz Wan Haslin Aziah Wan Hassan Nur Adilah Saud | 2012 | Procedia - Social and Behavioral Sciences2012，，： | 1 |
| 11 | An Asian study on the prevalence of atypical respiratory pathogens in community-acquired pneumonia显示文摘 | Yun-Fong Ngeow Subharee Suwanjutha Teerachai Chantarojanasriri Fu Wang Mediadora Saniel Marissa Alejandria Po-Ren Hsueh Lee Ping-Ing Seung-Chul Park Jang-Wook Sohn Ahmad M. Aziah Youning Liu Wing-Hong Seto Cecilia C.L. Ngan Mangunnegoro Hadiarto Alsagaff | 2004 | International Journal of Infectious Diseases2004，，3： | 1 |
| 12 | Effects of banana flour and b -glucan on the nutritional and sensory evaluation of noodles 显示文摘 | Chong Li Choo Noor Aziah Abdul Aziz | 2010 | Food Chemistry2010，119，： | 1 |
| 13 | Characteristics ofwheat dough and Chinese steamed bread added with sodiumalginates or konjac glucomannan 显示文摘 | Sim S Y Noor Aziah A A Cheng L H | 2011 | Food Hydrocoiloids2011，25，5： | 1 |
| 14 | Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles显示文摘 | Chong Li Choo Noor Aziah Abdul Aziz | 2009 | Food Chemistry2009，，1： | 1 |
| 15 | Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan 显示文摘 | Sim S Y Noor Aziah A A Cheng L H | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 16 | In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour显示文摘 | ZABIDI M A AZIAH N AZIZ A | 2009 | Food Chemistry2009，117，： | 1 |
| 17 | Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan 显示文摘 | Sim S Y Noor Aziah | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 18 | Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides 显示文摘 | Sim S Y Noor Aziah | 2013 | Journal of Food Science and Technology2013，，： | 1 |
| 19 | Characteristics ofwheat dough and Chinese steamed bread added with sodiumalginates or konjac glucomannan显示文摘 | Sim S Y Noor Aziah A A Cheng L H | 2011 | Food Hydrocolloids2011，25，5： | 1 |
| 20 | Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides显示文摘 | SIMS Y NOOR AZIAH A A CHENG L H | 2015 | Journal of food science and technology2015，52，1： | 1 |
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