运用中医药膳法预防剖宫产产褥期疾病的研究

The effect of Chinese herbal cuisine on prevention of puerperium diseases after Caesarean section

目的探讨中医饮食疗法预防剖宫产产褥期疾病的效果。方法将72例剖宫产初产妇分为药膳组与对照组各36例,对照组自主饮食,药膳组饮食干预的制定以西医营养为框架,中医食疗为手段,以"治未病"、"补虚祛瘀"理念为原则进食药膳。结果药膳组产后泌乳量、恶露持续时间、排便情况与对照组比较,差异有统计学意义(均P<0.01);子宫三径之和小于对照组(P<0.01);产后宫底下降高度显著优于对照组(P<0.01);产妇体重指数显著低于对照组(P<0.01)。结论补虚祛瘀饮食疗法可以预防产后缺乳、产后恶露不绝、产后便秘等产褥期疾病,有利于子宫恢复,防范产后肥胖。

Objective To explore the effect of Chinese herbal cuisine on prevention of puerperium diseases after Caesarean section.Methods A total of 72 primiparas after Caesarean section were randomly divided into a herbal cuisine group and a control group,each of 36 cases.The control group ate food according to nutritional theory in western medicine,while the herbal cuisine group ate herbal cuisine based on the concept of ＂preventing diseases＂ and ＂reinforcing deficiency and removing blood stasis＂.Results The amount of lactation,lochia duration and bowel movement of the herbal cuisine group were significantly better than the control group（P〈0.01 for all）.The sum of three diameters of the uterus of the former were significantly smaller than the latter（P〈0.01）.The shrinking of the uterus in the former group was significantly more than the latter,with the body mass index of the former significantly lower than the latter（P〈0.01 for all）.Conclusion Chinese herbal cuisine therapy based on the concept of reinforcing deficiency and removing blood stasis can prevent postnatal hypogalactia,prolonged lochia and constipation and help the recovery of the uterus,as well as preventing obesity.