中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂作用的分析

目的：探讨中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂的作用。方法：将100例高血压患者（痰湿体质）随机分为2组，对照组给予常规健康宣教，观察组在此基础上给予中医食疗。比较2组干预前后不同时间点痰湿体质分值的变化情况、干预前后血压、血脂变化以及干预后患者生存质量。结果：①对照组干预4、8、12周与干预前比较，差异均无统计学意义（P〉0．05），观察组各时间点与对照组比较，差异具有统计学意义（P〈0．05）；②收缩压及舒张压对照组干预前后比较，差异均无统计学意义（P〉0．05），观察组干预前后比较，差异均具有统计学意义（P〈0．05），2组干预后相比，差异具有统计学意义（P〈0．05）；③总胆固醇（Tc）、甘油三酯（TG）对照组干预前后比较，差异均无统计学意义（P〉0．05），观察组干预前后比较，差异均具有统计学意义（P〈0．05），且2组干预后相比，差异具有统计学意义（P〈0．05）；④对照组生活质量问卷（QLQC-30）各项指标评分均要明显低于观察组（P〈0．05）。结论：中医食疗对调理高血压患者痰湿体质、控制血压、提高生存质量和降低血脂均具有一定的促进意义。

Effects of TCM food Therapy on Regulating Phlegm-dampness Constitution of the Patients withHypertension,Controlling Blood Pressure,Improving Life Quality and Decreasing BloodLipid

Objective： To verify the effects of TCM food therapy on regulating phlegm-dampness constitution of the patients suffering from hypertension, controlling blood pressure, improving life quality and decreasing blood lipid. Method： One hundred patients （phlegm-dampness type） were randomized into two groups. The control group were administered with routine health education and the observation group TCM food therapy on this foundation. Changes of phlegm-dampness constitution scales at different times, blood pressure, blood lipid and life quality of the patients were compared before and after intervention. Result： ① The difference had no statistical meaning when the control group before intervention was compared with after intervened for four, eight and 12 weeks（P〉0.05）, the dif- ference had statistical meaning in phlegm-dampness constitution scales at different times in the observation group （P〈0.05）; ② The comparison had no statistical difference in diastolic pressure and systolic pressure before and after intervention in the control group（P〉0.05）, the difference had statistical meaning in the observation group before and after intervention （P〈0.05）, the difference had statistical meaning when both groups were compared in blood pres- sure after intervention （P〈0.05）; ③ The difference had no statistical meaning in TC and TG before and after inter- vention in the control group（P〉0.05）, the difference had statistical meaning in the observation group（P〈0.05）, the difference had statistical meaning when both groups were compared after intervention （P〈0.05）; ④ The control group was lower than the observation group in the scales of the indexes obviously according to QLQC-30 evaluation standard（P〈0.05）. Conclusion： TCM food therapy could promote the regulation of phlegm-dampness constitution in the patients with hypertension, blood pressure control, the improvement of life quality and the decrease of blood lipid in some way.