目的探究高蛋白低脂肪饮食护理干预对脑梗死患者生活质量的影响。方法收集2015年6月至2017年8月我院收治的脑梗死患者89例,根据所采取的护理方案不同,分为研究组与对照组,其中对照组患者(n=41)例采取常规护理,研究组患者(n=48)则在对照...目的探究高蛋白低脂肪饮食护理干预对脑梗死患者生活质量的影响。方法收集2015年6月至2017年8月我院收治的脑梗死患者89例,根据所采取的护理方案不同,分为研究组与对照组,其中对照组患者(n=41)例采取常规护理,研究组患者(n=48)则在对照组的基础上进行高蛋白低脂肪饮食护理干预。比较2组患者护理干预6个月后的生活质量、干预前后的日常生活活动能力(activities of daily living, ADL)评分和护理满意度。结果护理干预后,与对照组患者相比,研究组患者的各项生活质量评分更高(P<0.05),研究组患者的ADL评分也明显更高(P<0.05);与对照组患者相比,研究组患者的护理满意度明显更高(P<0.05)。结论高蛋白低脂肪饮食护理干预可明显提高脑梗死患者的日常生活活动能力,改善患者的生活质量,具有较高的护理满意度。展开更多
通过减少饮食中脂肪量,几乎每个人都将获益。但低脂肪饮食可能对女性乳腺癌患者的益处尤大。在圣安东尼奥乳腺癌研讨会上公布的一项新研究提出,低脂肪的饮食可以延长一些乳腺癌女性患者的生命。初步调查结果是基于早期乳腺癌妇女患者...通过减少饮食中脂肪量,几乎每个人都将获益。但低脂肪饮食可能对女性乳腺癌患者的益处尤大。在圣安东尼奥乳腺癌研讨会上公布的一项新研究提出,低脂肪的饮食可以延长一些乳腺癌女性患者的生命。初步调查结果是基于早期乳腺癌妇女患者开展的,这些女性患者参与了Women′s Intervention Nutrition Study 研究,所有妇女都进行了手术治疗和激素疗法,或进行了化疗和放疗的各种组合(这取决于她们的肿瘤的特性)。在研究开始,这两个群体女性所获得的热量平均29.6%来自脂肪。六年后,低脂饮食组妇女这一数字减少为23%,而对照组攀升至31.4%(低脂肪饮食的女性体重也失去了6斤左右)。展开更多
Context: The hypothesis that a low- fat dietary pattern can reduce breast cancer risk has existed for decades but has never been tested in a controlled intervention trial. Objective: To assess the effects of undertaki...Context: The hypothesis that a low- fat dietary pattern can reduce breast cancer risk has existed for decades but has never been tested in a controlled intervention trial. Objective: To assess the effects of undertaking a low- fat dietary pattern on breast cancer incidence. Design and Setting: A randomized, controlled, primary prevention trial conducted at 40 US clinical centers from 1993 to 2005. Participants: A total of 48 835 postmenopausal women, aged 50 to 79 years, without prior breast cancer, including 18.6% of minority race/ethnicity, were enrolled. Interventions: Women were randomly assigned to the dietary modification intervention group (40% [n = 19 541]) or the comparison group (60% [n = 29 294]). The intervention was designed to promote dietary change with the goals of reducing intake of total fat to 20% of energy and increasing consumption of vegetables and fruit to at least 5 servings daily and grains to at least 6 servings daily. Comparison group participants were not asked to make dietary changes. Main Outcome Measure: Invasive breast cancer incidence. Results: Dietary fat intake was significantly lower in the dietary modification intervention group compared with the comparison group. The difference between groups in change from baseline for percentage of energy from fat varied from 10.7% at year 1 to 8.1% at year 6. Vegetable and fruit consumption was higher in the intervention group by at least 1 serving per day and a smaller, more transient difference was found for grain consumption. The number of women who developed invasive breast cancer (annualized incidence rate) over the 8.1- year average follow- up period was 655 (0.42% ) in the intervention group and 1072 (0.45% ) in the comparison group (hazard ratio, 0.91; 95% confidence interval, 0.83- 1.01 for the comparison between the 2 groups). Secondary analyses suggest a lower hazard ratio among adherent women, provide greater evidence of risk reduction among women having a high- fat diet at baseline, and suggest a dietary effect that varies by hormone receptor characteristics of the tumor. Conclusions: Among postmenopausal women, a low- fat dietary pattern did not result in a statistically significant reduction in invasive breast cancer risk over an 8.1- year average follow- up period. However, the nonsignificant trends observed suggesting reduced risk associated with a low- fat dietary pattern indicate that longer, planned, nonintervention follow- up may yield a more definitive comparison.展开更多
文摘目的探究高蛋白低脂肪饮食护理干预对脑梗死患者生活质量的影响。方法收集2015年6月至2017年8月我院收治的脑梗死患者89例,根据所采取的护理方案不同,分为研究组与对照组,其中对照组患者(n=41)例采取常规护理,研究组患者(n=48)则在对照组的基础上进行高蛋白低脂肪饮食护理干预。比较2组患者护理干预6个月后的生活质量、干预前后的日常生活活动能力(activities of daily living, ADL)评分和护理满意度。结果护理干预后,与对照组患者相比,研究组患者的各项生活质量评分更高(P<0.05),研究组患者的ADL评分也明显更高(P<0.05);与对照组患者相比,研究组患者的护理满意度明显更高(P<0.05)。结论高蛋白低脂肪饮食护理干预可明显提高脑梗死患者的日常生活活动能力,改善患者的生活质量,具有较高的护理满意度。
文摘通过减少饮食中脂肪量,几乎每个人都将获益。但低脂肪饮食可能对女性乳腺癌患者的益处尤大。在圣安东尼奥乳腺癌研讨会上公布的一项新研究提出,低脂肪的饮食可以延长一些乳腺癌女性患者的生命。初步调查结果是基于早期乳腺癌妇女患者开展的,这些女性患者参与了Women′s Intervention Nutrition Study 研究,所有妇女都进行了手术治疗和激素疗法,或进行了化疗和放疗的各种组合(这取决于她们的肿瘤的特性)。在研究开始,这两个群体女性所获得的热量平均29.6%来自脂肪。六年后,低脂饮食组妇女这一数字减少为23%,而对照组攀升至31.4%(低脂肪饮食的女性体重也失去了6斤左右)。
文摘Context: The hypothesis that a low- fat dietary pattern can reduce breast cancer risk has existed for decades but has never been tested in a controlled intervention trial. Objective: To assess the effects of undertaking a low- fat dietary pattern on breast cancer incidence. Design and Setting: A randomized, controlled, primary prevention trial conducted at 40 US clinical centers from 1993 to 2005. Participants: A total of 48 835 postmenopausal women, aged 50 to 79 years, without prior breast cancer, including 18.6% of minority race/ethnicity, were enrolled. Interventions: Women were randomly assigned to the dietary modification intervention group (40% [n = 19 541]) or the comparison group (60% [n = 29 294]). The intervention was designed to promote dietary change with the goals of reducing intake of total fat to 20% of energy and increasing consumption of vegetables and fruit to at least 5 servings daily and grains to at least 6 servings daily. Comparison group participants were not asked to make dietary changes. Main Outcome Measure: Invasive breast cancer incidence. Results: Dietary fat intake was significantly lower in the dietary modification intervention group compared with the comparison group. The difference between groups in change from baseline for percentage of energy from fat varied from 10.7% at year 1 to 8.1% at year 6. Vegetable and fruit consumption was higher in the intervention group by at least 1 serving per day and a smaller, more transient difference was found for grain consumption. The number of women who developed invasive breast cancer (annualized incidence rate) over the 8.1- year average follow- up period was 655 (0.42% ) in the intervention group and 1072 (0.45% ) in the comparison group (hazard ratio, 0.91; 95% confidence interval, 0.83- 1.01 for the comparison between the 2 groups). Secondary analyses suggest a lower hazard ratio among adherent women, provide greater evidence of risk reduction among women having a high- fat diet at baseline, and suggest a dietary effect that varies by hormone receptor characteristics of the tumor. Conclusions: Among postmenopausal women, a low- fat dietary pattern did not result in a statistically significant reduction in invasive breast cancer risk over an 8.1- year average follow- up period. However, the nonsignificant trends observed suggesting reduced risk associated with a low- fat dietary pattern indicate that longer, planned, nonintervention follow- up may yield a more definitive comparison.