高血压病患者饮食结构的调查分析

Investigation on Diet Composition in Patients with Essential Hypertension

目的探讨不同饮食结构对高血压病患者的体重指数、空腹血糖及血脂的影响。方法将251例原发性高血压病患者按饮食结构调查结果分为肉食组(87例)和荤素搭配组(164例),测量患者的身高、体重及清晨空腹抽取静脉血检测各项生化指标。结果肉食组年龄、高密度脂蛋白胆固醇(HDL-C)显著低于荤素搭配组(P<0·05,P<0·01);而体重指数(BMI)、空腹血糖显著高于荤素搭配组(均P<0·05)。结论护理人员应指导高血压病患者合理膳食,减少脂肪摄入,多食蔬菜水果,荤素搭配,摄入足量钾、钙,适量运动,减轻体重,以提高生活质量。

Objective To investigate the impact of diet composition on body mass index （BMI）, fasting glucose and lipid of patients with essential hypertension. Methods By using a case control study, 251 patients with essential hypertension were divided into two groups upon their diet composition： control group （meat dominant diet） and observation group （balanced diet）. Clinical data （age, height, weight, etc） and biochemical data were collected. Results Age and high density lipoprotein cholesterol （HDL-C） in control group were significantly lower than in observation group （all P〈0.05,P〈0. 01）. BMI and fasting glucose in control group were significantly higher than in observation group（all P〈0.05）. Conclusion In order to decrease cardiovascular risk of hypertensive patients, nurses should advise patients to adopt balanced diet and llft style. That includes avoiding fat, taking more fruit with enough potassium, magnesium and calcium, and also proper exercise.