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Table 2 Characteristics of the blood chemistry parameters of the population divided according to the diagnosis of dysphagia

From: The health risks of dysphagia for patients with head and neck cancer: a multicentre prospective observational study

Variables

A Group (without dysphagia; n = 31)

B Group (with dysphagia; n = 29)

p-value

Glucose (mg/dL)

106 ± 28

100 ± 23

0.42

Creatinine (mg/dL)

0.85 ± 0.3

0.87 ± 0.4

0.89

Total cholesterol (mg/dL)

179 ± 42

172 ± 47

0.60

HDL-Col (mg/dL)

50 ± 15

44 ± 16

0.25

Triglycerides (mg/dL)

140 ± 77

127 ± 54

0.52

Calcium (mg/dL)

9.3 ± 0.5

9.1 ± 1

0.54

Phosphorus (mg/dL)

3.5 ± 0.5

3.4 ± 1

0.94

Sodium (mmol/L)

139 ± 4

139 ± 3

0.88

Iron (mcg/L)

62 ± 22

56 ± 30

0.53

Total proteins (g/dL)

6.9 ± 0.6

6.0 ± 0.7

0.92

Albumin (g/dL)

4.1 ± 0.5

3.6 ± 0.6

0.004

Red blood cells (× 103/uL)

6.3 ± 1.9

8.3 ± 4.4

0.049

White blood cells (× 106/uL)

4.6 ± 0.6

3.9 ± 0.6

 < 0.001

Haemoglobin (g/dL)

13 ± 1.4

11 ± 1.6

0.001