膳食营养干预对痛风患者辅助治疗的效果观察  

Effect of dietary nutrition intervention on patients with gout:A prospective randomized study

作　　者：卢味[1] 李进[1] 麦海妍[1] 张名位[2] 徐志宏[2] 卓淑雨[1] 魏振承[2] 叶艳彬[1] 方仕[1] 

机构地区：[1]中山大学附属第一医院,广东广州510080 [2]广东省农业科学院,广东广州510610

出　　处：《中国热带医学》2010年第9期1114-1115,共2页China Tropical Medicine

基　　金：国家"十一.五"科技支撑计划项目基金资助(2008BAD91B03)

摘　　要：目的前瞻性观察痛风患者使用药物治疗和药物治疗加营养干预对患者恢复的影响。方法将确诊为痛风的62例患者随机分为两组,营养干预组29例,对照组(单纯药物治疗)33例。分别记录入院当天和住院第14d两组患者的关节肿痛总分数、体重及血尿酸等指标。结果与治疗前相比,治疗后干预组关节肿痛总分数、血尿酸明显下降,差异均具有统计学意义(P<0.05);体重呈减低趋势,但无显著差异(P>0.05)。对照组关节肿痛总分数、血尿酸下降明显,有显著性差异(P<0.05);体重下降不明显(P>0.05)。治疗后,干预组关节肿痛总分数、血尿酸的改善优于对照组(P<0.05)。结论膳食营养因素对痛风患者起到辅助治疗作用,营养干预可以降低患者血尿酸水平,对改善痛风患者临床结局有益。Aim To observe the effect of dietary nutrition intervention on adjunctive therapy of patients with gout.Methods The 62 patients with gout were randomized prospectively into Intervention group consisted of 29 cases treated both with drug treatment and individualized nutrition therapy and control group consisted of 33 cases received drug treatment only.Two weeks after admisssion,the joint swelling and pain score,body weight and the level of serum uric acid were recorded and compared before and after treatment between 2 groups.The serum uric acid was observed under the control of food purine.Results In two groups,the joint swelling and pain score was relieved,and the level of serum uric acid were decreased after treatment,showing significant difference compared with before treatmen（tP0.05）,the body weight decreased slightly（P0.05）.The scores of the joint swelling and pain score,and the level of serum uric acid in intervention group were decreased significantly compared with that of control group after treatmen（tP0.05）.Conclusion Dietary nutrition intervention is of adjunctive effect on patients with gout and it can reduce the level of serum uric acid improve the clinical outcomes.

关 键 词：痛风 营养干预 辅助治疗 

分 类 号：R589.7[医药卫生—内分泌]