痛风病人饮食护理干预研究进展  

Research Progress of Dietary Nursing Intervention for Gout Patients

作　　者：何瑞瑞 聂宏[1] 

机构地区：[1]黑龙江中医药大学第一临床医学院,黑龙江 哈尔滨

出　　处：《临床医学进展》2023年第3期2878-2884,共7页Advances in Clinical Medicine

摘　　要：痛风作为一种代谢性疾病,可使患者的关节活动受限、畸形,严重者可伴有肾功能不全,甚至死亡。近年来,随着饮食结构的改变,痛风的发病率逐年上升并向低龄化方向发展,因此寻求一种健康的饮食策略对痛风患者十分有必要。本文通过对近几年痛风患者的饮食干预进行分析,以期为临床护理方案提供一定的参考和依据。Gout is a metabolic disease, which can limit the movement of patients’ joints and deformity. In se-vere cases, it can be accompanied by renal insufficiency or even death. In recent years, with the change of diet structure, the incidence rate of gout increases year by year and tends to the younger age. Therefore, it is necessary to seek a healthy diet strategy for gout patients. This paper analyzes the dietary intervention of gout patients in recent years, in order to provide some reference and ba-sis for clinical nursing plan.

关 键 词：痛风 饮食模式 饮食 护理 食疗药膳 

分 类 号：R47[医药卫生—护理学]