血脂康改善冠心病患者餐后高甘油三酯血症  

Effect of Xuezhikang on Postprandial Hypertriglyceridemia in Patients With Coronary Heart Disease

作　　者：程艳春[1] 刘玲[1] 赵水平[1] 李玉玲[1] 

机构地区：[1]中南大学湘雅二医院心血管科,湖南省长沙市410011

出　　处：《中国循环杂志》2003年第4期276-279,共4页Chinese Circulation Journal

摘　　要：目的 :观察冠心病患者高脂餐后血脂的变化以及 6周血脂康对餐后血脂水平的影响。　　方法 :5 0例病情稳定的冠心病患者随机分为两组 ,分别在常规治疗的基础上服用血脂康 (每日 12 0 0mg ,血脂康组 ,n =2 5 )和安慰剂 (常规组 ,n =2 5 )。所有患者在治疗前和治疗后各接受 1次高脂餐 (总热量 80 0千卡 ,脂肪 5 0克 ) ,采集空腹 12h、餐后 2、 4、 6h静脉血备测血清甘油三酯、总胆固醇、低密度脂蛋白胆固醇 (LDL C)和高密度脂蛋白胆固醇(HDL C)浓度。　　结果 :5 0例患者治疗前餐后 2、 4、 6h与空腹状态比较 ,血清甘油三酯浓度显著升高 (P <0 0 5 )。血脂康组治疗后较治疗前空腹血清甘油三酯、总胆固醇、LDL C浓度显著降低 ,HDL C浓度显著升高 ,均有极显著差异 (P均 <0 0 0 1) ;血脂康组治疗后较治疗前的餐后 2、 4和 6h血清甘油三酯浓度和甘油三酯曲线下面积明显下降 (P <0 0 5 )。常规组的空腹和餐后血脂水平较治疗前无显著变化。　　结论 :血脂康能有效降低冠心病患者空腹血脂浓度和高脂餐后升高的血清甘油三酯浓度。Objective: To explore the effect of Xuezhikang on postprandial serum triglyceride levels in patients with coronary heart disease after a high-fat meal . Methods: Fifty coronary heart disease patients were randomly divided into two groups to receive additional Xuezhikang 1*!200 mg/d (Xuezhikang group, n=25) or placebo(routine group, n=25) on the basis of routine therapy for six weeks. A high-fat meal (800 calories; 50*!g fat ) was given before and after treatment. Blood samples were collected before the meal and at 2,4 and 6 hours postprandially. Results: The postprandial serum triglyceride concentration was significantly increased compared with the baseline of the two groups(p<0.05). Xuezhikang reduced fasting serum total cholesterol, low-density lipoprotein cholesterol (LDL-C) and triglyceride concentrations. But it increased high-density lipoprotein cholesterol (HDL-C) level significantly (p<0.001). The postprandial serum triglyceride levels at 2, 4 and 6 hours and the area under triglyceride curve were significantly decreased in Xuezhikang group(p<0.05), but not in the routine group. Conclusion: Xuezhikang has prominent lipid-modulating effect on the fasting lipids as well as the postprandial triglyceride concentration in coronary heart disease patients.

关 键 词：冠心病 餐后 高甘油三酯血症 危险因素 

分 类 号：R589.2[医药卫生—内分泌] R972.6[医药卫生—内科学]