大麦若叶青膳食营养指导对痛风患者疼痛焦虑感减少的临床研究

Clinical study on green barley juice dietary nutrition guidance in reducing pain and anxiety in gout patients

目的观察大麦若叶青膳食营养指导对痛风患者疼痛焦虑感的缓解效果。方法选取2016年3～5月武汉市第一医院风湿免疫科收治的痛风患者60例,通过随机数字表法分为对照组和观察组;两组患者均给予相同的基础治疗、病因治疗和早期支持治疗,观察组增加大麦若叶青营养膳食指导;两组患者于入院当前及出院前一天分别测定血尿酸,进行心理因素SCL-90评分和长海疼痛尺评分。结果经统计分析,观察组临床有效率为90.00%,优于对照组(P <0.05);且观察组在治疗后血尿酸水平、SCL-90评分和长海疼痛尺评分等方面均优于对照组(P <0.05)。结论采用大麦若叶青膳食营养指导,对缓解痛风患者疼痛和焦虑感方面有一定的临床效果。

Objective To observe the alleviating effect of dietary nutrition guidance of green barley juice dietary nutrition guidance in reducing pain and anxiety in gout patients. Methods 60 patients with gout who admitted to Department of rheumatology and immunology of Wuhan First Hospital from March 2016 to May 2016 were divided into observation group and control group by random table method. Patients in both groups were given the same basic treatment, etiological treatment and early support treatment, and dietary guidance for green barley juice was added in the observation group. Uric acid was measured in the blood of the patients in the two groups at the time of admission and the day before discharge, respectively, and psychological factors SCL-90 score and Changhai pain scale score were performed. Results After statistical analysis, the clinical effective rate of the observation group was 90%, which was better than that of the control group (P<0.05). Blood uric acid level, SCL- 90 score and Changhai pain scale score in the observation group after treatment were better than those in the control group(P<0.05). Conclusion The dietary nutritional guidance of green barley juice has a certain clinical effect on relieving pain and anxiety of gout patients.