肝胃百合汤对卒中后肠内营养患者营养状态、免疫功能及神经功能的影响  

Effects of liver stomach Lily soup on nutritional status,immune function and neurological function in patients with enteral nutrition after stroke

作　　者：山林林[1] 王玉龙[1] 张思为 周志 

机构地区：[1]深圳市第二人民医院康复医学科,广东深圳518038

出　　处：《包头医学院学报》2017年第12期102-104,共3页Journal of Baotou Medical College

基　　金：深圳知识创新计划基础研究项目(20140402151202)

摘　　要：目的:探讨肝胃百合汤对卒中后肠内营养患者的营养状态、免疫功能及神经功能的影响。方法:将2015年1月至2016年12月收治的80例卒中后48 h内接受肠内营养治疗的患者作为研究对象,随机分为对照组和观察组各40例。两组患者均给予改善脑循环、抗血小板聚集等常规治疗,观察组患者在上述治疗基础上给予肝胃百合汤。两组患者均连续治疗14 d。比较两组患者治疗前后的营养状态指标[血清白蛋白(albumin,ALB)、血清前白蛋白(prealbumin,PA)和血红蛋白(hemoglobin,HGB)]和免疫功能指标[血清IgA、IgG、IgM和总淋巴细胞计数(total lymphocyte count,TLC)],用美国国立卫生院神经功能缺损评分(national institute of health stroke scale,NIHSS)和格拉斯哥昏迷评分(glasgow coma scale,GCS)对两组患者的神经功能进行评价,同时观察两组患者治疗期间并发症发生情况。结果:治疗前,两组患者ALB、PA、HGB、IgG、IgM、IgA、TLC水平、GCS评分及NIHSS评分比较,差异均无统计学意义(P>0.05),治疗后,观察组患者ALB、PA、HGB、IgG、IgM、IgA、TLC水平、GCS评分及NIHSS评分优于对照组(P<0.05)。结论:对卒中后肠内营养患者给予肝胃百合汤治疗,有助于改善患者营养状态、免疫功能和神经功能,值得临床应用。Objective ：To investigate the effect of liver stomach Lily soup on nutritional status, immune function and neurological function in patients with enteral nutrition after stroke. Methods：80 patients who received enteral nutrition treatment after stroke from January 2015 to Decem- ber 2016 in our hospital were randomly divided into the control group and the observation group, 40 cases in each group. All patients were given conventional treatment such as improving cerebral circulation and anti platelet aggregation. The patients in the observation group were given the liver stomach Lily soup on the basis of the above treatment. The course of treatment lasted 14 days. The nutritional status index （ALB, PA and HGB） and immune function （serum IgA, IgG, IgM and TLC） were compared before and after treatment in the two groups. The nerve function was evalua- ted with the National Institutes of Health Stroke Scale （NIHSS） and Glasgow coma score （GCS） in the two groups. The complications during treat- ment in the two groups were observed. Results：Before treatment, there were no significant differences of ALB, PA, HGB, IgG, IgM, IgA, TLC, GCS score and N/HSS in the two groups （ P 〉 O. 05）. After treatment, ALB, PA, HGB, IgG, IgM, IgA, TLC, GCS score and NIHSS in the ob- servation group were significantly better than those in the control group （ P 〈 0.05 ）. Conclusion：The use of liver stomach Lily soup in patients with enteral nutrition after stroke can improve the nutritional status, immune function and neurological function of patients, and is worthy of clinical application.

关 键 词：肝胃百合汤 脑卒中 肠内营养 营养状态 免疫功能 神经功能 

分 类 号：R743.3[医药卫生—神经病学与精神病学]