冠心病患者饮食的临床观察与对策  

Clinical observation and measures of coronary heart disease patient diet

作　　者：张淑峰 

机构地区：[1]山东省招远市人民医院,山东招远265400

出　　处：《中医临床研究》2011年第1期111-111,共1页Clinical Journal Of Chinese Medicine

摘　　要：冠心病的病因及发病机理虽不完全清楚,但一般认为与脂质代谢异常及胆固醇增高密切相关。合理的饮食对预防和治疗动脉粥样硬化发生和发展是十分重要的。本文通过对76例冠心病患者治疗前后进行饮食指导,采用低脂(<3g/d)、低胆固醇(<30g/d)、低盐(<300mg/d)饮食配合临床治疗,取得良好效果。表明采用改良的健康饮食可显著地降低血胆固醇浓度和冠心病的发病率,因而对冠心病患者加强饮食护理是很必要的。The etiology and pathogenesis of coronary heart disease although not entirely clear, it is generally believed and lipid metabolism and cholesterol are closely related. A reasonable diet on prevention and treatment of atherosclerosis development and progression is very important. In the article on 76 coronary heart disease dietary guidance before and after treatment, taking the low fat （〈3g/d）, salt （〈300mg/d） diet with clinical treatment, gets a good effect. Show that the adoption of healthy diets can significantly lower blood cholesterol levels and coronary heart disease incidence, thus enhancing diet in patients with coronary heart disease care is necessary.

关 键 词：冠心病 饮食护理 健康饮食 

分 类 号：R541.4[医药卫生—心血管疾病]