地中海膳食对冠心病介入术后糖脂代谢指标的影响研究

Follow-up study on the effect of mediterranean diet on glucose and lipid metabolism after percutaneous coronary intervention

目的分析冠心病介入术后患者采用地中海膳食对糖脂代谢指标的影响。方法选取丰顺县人民医院2019年1月—2020年1月收治的冠心病介入术患者100例作为研究对象,按照随机数字表分为2组,每组各50例。一组术后予以常规膳食,一组术后予以地中海膳食,比较干预前后2组患者甘油三酯(TG)、总胆固醇(TC)、空腹血糖(FPG)、餐后2 h血糖(2 h PG)、胰岛素抵抗指数(HOMA-IR)、糖化血红蛋白(Hb A1c)、低密度脂蛋白胆固醇(LDL-C)和高密度脂蛋白胆固醇(HDL-C)水平变化。结果膳食干预前,2组TG、TC、FPG、2 h PG、HOMA-IR、Hb A1c、LDL-C、HDL-C比较无显著差异(P>0.05);膳食干预3个月、6个月后,地中海膳食组HDL-C水平高于常规膳食组,TG、TC、FPG、2 h PG、HOMA-IR、Hb A1c、LDL-C水平低于常规膳食组,差异均有统计学意义(P<0.05)。结论冠心病介入治疗术后患者采用地中海膳食有利于改善糖脂代谢水平,适宜推广应用。

[Objective]Objective To analyze the effect of Mediterranean diet on glucose and lipid metabolism in patients with coronary heart disease after percutaneous coronary intervention.Methods from January 2019 to January 2020,100 patients with coronary heart disease undergoing percutaneous coronary intervention in our hospital were selected and divided into two groups according to the random number table,50 cases in each group.The levels of triglyceride(TG),total cholesterol(TC),fasting blood glucose(FPG),2 h postprandial blood glucose(2 hPG),insulin resistance index(HOMA-IR),glycosylated hemoglobin(HbA1 c),low density lipoprotein cholesterol(LDL-C)and high density lipoprotein cholesterol(HDL-C)were compared between the two groups before and after the intervention.Results before dietary intervention,there was no significant difference in TG,TC,FPG,2 h PG,HOMA-IR,HbA1 c,LDL-C and HDL-C between the two groups(P>0.05).After 3 and 6 months of dietary intervention,the level of HDL-C in Mediterranean diet group was higher than that in conventional diet group,and the levels of TG,TC,FPG,2 h PG,HOMA-IR,HbA1 c and LDL-C in Mediterranean diet group were lower than those in conventional diet group,with statistical significance(P<0.05).Conclusion Mediterranean diet can improve the level of glucose and lipid metabolism in patients with coronary heart disease after interventional therapy,which is suitable for popularization and application.