[1]李八统,文莺颖,杨年华.中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂作用的分析[J].西部中医药,2013,26(10):5-8.
　LI Batong,WEN Yingying,YANG Nianhua.Effects of TCM food Therapy on Regulating Phlegm-dampness Constitution of the Patients with Hypertension, Controlling Blood Pressure, Improving Life Quality and Decreasing Blood Lipid[J].Western Journal of Traditional Chinese Medicine,2013,26(10):5-8.
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中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂作用的分析
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
26
期数:
2013年10期
页码:
5-8
栏目:
出版日期:
2013-10-15

文章信息/Info

Title:
Effects of TCM food Therapy on Regulating Phlegm-dampness Constitution of the Patients with Hypertension, Controlling Blood Pressure, Improving Life Quality and Decreasing Blood Lipid
文章编号:
1004-6852(2013)10-0005-04
作者:
李八统，文莺颖，杨年华
永州市第二中医院内科，湖南 永州 425006
Author(s):
LI Batong, WEN Yingying, YANG Nianhua
Department of Internal Medicine of Yongzhou Municipal the Second TCM Hospital, Yongzhou 425006, China
关键词:
中医食疗; 痰湿体质; 生存质量; QLQC-30评价标准
Keywords:
TCM food therapy;  phlegm-dampness constitution;  life quality;  QLQC-30 evaluation standard
分类号:
R459.3
文献标志码:
A
摘要:
目的：探讨中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂的作用。方法：将100例高血压患者（痰湿体质）随机分为2组，对照组给予常规健康宣教，观察组在此基础上给予中医食疗。比较2组干预前后不同时间点痰湿体质分值的变化情况、干预前后血压、血脂变化以及干预后患者生存质量。结果：①对照组干预4、8、12周与干预前比较，差异均无统计学意义（P＞0.05），观察组各时间点与对照组比较，差异具有统计学意义（P＜0.05）；②收缩压及舒张压对照组干预前后比较，差异均无统计学意义（P＞0.05），观察组干预前后比较，差异均具有统计学意义（P＜0.05），2组干预后相比，差异具有统计学意义（P＜0.05）；③总胆固醇(TC)、甘油三酯(TG)对照组干预前后比较，差异均无统计学意义（P＞0.05），观察组干预前后比较，差异均具有统计学意义（P＜0.05），且2组干预后相比，差异具有统计学意义（P＜0.05）；④对照组生活质量问卷(QLQC-30)各项指标评分均要明显低于观察组（P＜0.05）。结论：中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂均具有一定的促进意义。
Abstract:
Objective: To verify the effects of TCM food therapy on regulating phlegm-dampness constitution of the patients suffering from hypertension, controlling blood pressure, improving life quality and decreasing blood lipid. Method: One hundred patients(phlegm-dampness type) were randomized into two groups. The control group were administered with routine health education and the observation group TCM food therapy on this foundation. Changes of phlegm-dampness constitution scales at different times, blood pressure, blood lipid and life quality of the patients were compared before and after intervention. Result: ① The difference had no statistical meaning when the control group before intervention was compared with after intervened for four, eight and 12 weeks(P＞0.05), the difference had statistical meaning in phlegm-dampness constitution scales at different times in the observation group(P＜0.05); ② The comparison had no statistical difference in diastolic pressure and systolic pressure before and after intervention in the control group(P＞0.05), the difference had statistical meaning in the observation group before and after intervention(P＜0.05), the difference had statistical meaning when both groups were compared in blood pressure after intervention(P＜0.05); ③ The difference had no statistical meaning in TC and TG before and after intervention in the control group(P＞0.05), the difference had statistical meaning in the observation group(P＜0.05), the difference had statistical meaning when both groups were compared after intervention(P＜0.05); ④ The control group was lower than the observation group in the scales of the indexes obviously according to QLQC-30 evaluation standard(P＜0.05). Conclusion: TCM food therapy could promote the regulation of phlegm-dampness constitution in the patients with hypertension, blood pressure control, the improvement of life quality and the decrease of blood lipid in some way.

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备注/Memo

备注/Memo:
收稿日期：2013-04-15 作者简介：李八统(1973—)，男，副主任医师。研究方向：心血管疾病的中西医结合诊治。
更新日期/Last Update: 2013-10-15