饮食管理在缺血性脑卒中合并糖尿病患者中的应用  

Application of Diet Management in Patients With Ischemic Stroke and Diabetes Mellitus

作　　者：李倩楠[1,2] 张伟[2] 

机构地区：[1]山西医科大学公共卫生学院,山西太原030002 [2]大同市第五人民医院神经内科,山西大同037006

出　　处：《中国卫生标准管理》2017年第1期3-4,共2页China Health Standard Management

基　　金：大同市科技攻关项目(2015092)

摘　　要：目的探讨缺血性脑卒中合并糖尿病患者饮食管理方法及效果。方法对照组于临床就诊后接受相应对症治疗及护理服务,研究组在常规治疗及护理基础上加用针对性的饮食管理。记录两组患者研究前、后血糖(空腹)水平检测结果。结果两组缺血性脑卒中合并糖尿病患者于本次研究前空腹血糖检测结果对比差异无统计学意义(P>0.05);研究后两组患者空腹血糖水平均较之前降低,研究组空腹血糖水平改善效果更为理想(P<0.05)。结论对缺血性脑卒中合并糖尿病患者给予常规治疗及护理服务基础上加用针对性饮食管理可提高其血糖控制效果,有利于保障患者疗效及预后。Objective To explore the management and effect of diet in patients with ischemic stroke and diabetes mellitus. Methods The control group received the corresponding symptomatic treatment and nursing service after the clinical treatment, the study group added the targeted diet management on the basis of routine treatment and nursing. The results of blood glucose（fasting） levels before and after the study were recorded. Results There were no significant differences in the fasting blood glucose test results between the two groups（P〉0.05）. The levels of fasting blood glucose in the two groups were significantly lower than those in the control group, and the fasting blood glucose level in the study group was significantly lower than that in the non-ischemic stroke group The effect was better（P〈0.05）. Conclusion On the basis of routine treatment and nursing service, diabetic patients with ischemic stroke can improve their glycemic control effect and improve the curative effect and prognosis.

关 键 词：缺血性脑卒中合并糖尿病 饮食管理 血糖控制效果 

分 类 号：R605[医药卫生—外科学]