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Journal article

Staphylococcus aureus Bacteremia in Community-Dwelling Older Adults

Abstract

Background Staphylococcus aureus bacteremia (SAB) is associated with a significant morbidity and mortality. The aim of this study is to assess the impact of the degree of hyperglycemia on inhospital mortality and discharge destination in community-dwelling older adults with SAB. Methods A retrospective cohort study of 100 community-dwelling older adults with SAB was carried out at 2 hospitals. A stepwise logistic regression analysis was performed for both inhospital mortality and discharge destination. Results During the follow-up period from admission till discharge, 23 (23%) patients died. Ten (14.3%) of 70 patients with 7 days post-SAB mean blood glucose less than 170 mg/dL died while 13 (43.3%) of 30 patients with 7 days post-SAB mean blood glucose of 170 mg/dL or greater died (P = 0.004). Multivariate analysis identified 3 independent determinants of death; Simplified Acute Physiology Score (SAPS) score at onset of SAB greater than 45 (odds ratio [OR], 9.4; 95% confidence interval [95% CI], 2.4–37.3; P = 0.002), 7 days post-SAB mean blood glucose of 170 mg/dL or greater (OR, 6.7; 95% CI, 1.8–24.5; P = 0.004), and altered mental status at the onset of SAB (OR, 3.9; 95% CI, 1.1–14.3; P = 0.04). Thirty (39%) of the survived patients were discharged to long-term care facility or inpatient rehabilitation unit. Older adults with blood glucose level of 170 mg/dL or greater in the first 7 days post-SAB (OR, 4.1; P = 0.02) and hospital stay longer than 10 days (OR, 5.2; P = 0.01) were more likely to be discharged to a long-term care facility or inpatient rehabilitation unit. Conclusions Hyperglycemia is associated with increased inhospital mortality and discharge to destination other than home in older adults with SAB.

Authors

Bader MS

Journal

Infectious Diseases in Clinical Practice, Vol. 23, No. 5, pp. 243–247

Publisher

Wolters Kluwer

Publication Date

September 12, 2015

DOI

10.1097/ipc.0000000000000283

ISSN

1056-9103

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