Correlation between low-salt low-fat diet and stroke in young and middle-aged patients
Objective To analyze the correlation of low-salt low-fat diet with the occurrence and development of stroke in young and middle-aged patients.Methods A total of 120 young and middle-aged stroke patients admitted to our hospital from July 2021 to February 2023 were selected as the research subjects.They were randomly divided into the observation group and control group,with 60 patients in each group.The conventional nutritional support medical care mode was applied to patients of control group,and those in the observation group were managed by the medical concept of low-salt low-fat diet guidance to evaluate the nutritional support.The low-salt low-fat diet guidance index was assessed on admission and 3 months after interventions.The changes in hemoglobin,serum albumin and total protein on admission,3 weeks of the interventions and at the end of the interventions were compared between the two groups.The Patient-Generated Subjective Global Assessment(PG-SGA)scores on admission,at the end of the interventions and 3 months after interventions were compared.The body composition was analyzed.Results The self-health care,health knowledge,lifestyle,mental health,life skills and total scores of the two groups were significantly improved after 3 months of the interventions than those on admission(P<0.05).The increases in the scores of self-health care,lifestyle,mental health and total scores were significantly pronounced in the observation group than those of control group(P<0.05).Hemoglobin,serum albumin and total protein of the two groups showed a significant downward trend from admission to 3 weeks of interventions and at the end of the interventions(P<0.05),with significant differences in the interaction effects(P<0.05).Therefore,the changing trends of hemoglobin,serum albumin,and total protein in the two groups were significantly influenced by the time points.The PG-SGA score showed a significantly decreased trend from admission to 3 weeks of interventions and at the end of the interventions in both groups(P<0.05),with significant differences in the interaction effects(P<0.05).It is suggested that the change in the PG-SGA score in the two groups were significantly influenced by the time points.The body fat rate,body weight and body mass index(BMI)showed a significantly decreased trend from admission to 3 weeks of interventions and at the end of the interventions in both groups(P<0.05),with significant differences in the interaction effects(P<0.05).It is suggested that the changes in the body fat rate,body weight and BMI in the two groups were significantly influenced by the time points.Conclusion A nutritional guidance of low-fat low-salt diet enhances the quality of life in young and middle-aged stroke patients,showing a broad prospect for clinical promotion and application.
young and middle-agedlow-salt low-fat dietstrokedisease developmentrelevance
万方数据
维普
