摘要
目的 分析高脂血症患者膳食干预的效果及其对血脂水平的影响。方法 随机抽取北京大学 87例血清总胆固醇水平 >5 .72mmol/L的教职工 ,按照《血脂异常防治建议》中的高脂血症膳食控制方案进行膳食干预 ,并随访 6个月左右 ,每个调查对象在干预前后分别进行连续 3d的膳食记录和血脂水平的检测。结果 (1)与干预前比较 ,样本人群干预后肉类、植物油、蛋类以及食盐等食物的人均摄入量明显减少 (P <0 .0 5 ) ;(2 )人均总热能摄入量降低 11.2 % (P <0 .0 1)、脂肪摄入量降低2 1.2 % (P <0 .0 1)、饱和脂肪摄入量降低 2 1.5 % (P <0 .0 1) ,胆固醇的摄入量降低 2 1.2 % (P <0 .0 1) ;(3)干预后平均总胆固醇、低密度脂蛋白胆固醇和甘油三酯水平分别下降 0 .2 7mmol/L(4 .2 % ,P <0 .0 5 )、0 .2 6mmol/L(5 .9% ,P <0 .0 5 )和 0 .30mmol/L(15 .0 % ,P <0 .0 5 ) ;(4 ) 6 0 .3%的个体总胆固醇水平下降 ,30 .1%的个体总胆固醇测定低于 5 .72mmol/L。结论 对高脂血症患者进行合理的膳食干预不仅可改善其膳食结构而且可降低总胆固醇、低密度脂蛋白胆固醇和甘油三酯的水平 。
Objective To evaluate the efficacy of dietary intervention and its effects on serum lipid levels in patients with hyperlipidemia. Methods Eighty seven patients with hyperlipidemia were under instruction to follow a diet low in saturated fat and cholesterol(NCEP step I diets)for 6 months, and the changes in dietary composition and serum lipid levels before and after dietary intervention were analyzed. Results After intervention, the intake of meat, oil, eggs and salt reduced ( P <0.05). There were 11.2%, 21.2%,21.5%and 21.2% reductions in the intake of energy, fat, saturated fat and cholesterol, respectively ( P <0.01). There were 4.2%, 5.9% and 15.0%reductions in total serum cholesterol, low density lipoprotein cholesterol and triglycerides, respectively( P <0.05). Conclusion Dietary intervention in patients with hyperlipidemia is associated with beneficial changes in serum lipid levels, and therefore, dietary intervention is a very effective method for the treatment of patients with hyperlipidemia.
出处
《中华心血管病杂志》
CAS
CSCD
北大核心
2001年第6期372-375,共4页
Chinese Journal of Cardiology
