低脂高维饮食搭配干预对四肢骨折术后愈合的促进作用研究

Study on the promoting effect of low fat and high vitamin diet intervention on postoperative healing of limb fractures

中文关键词:  低脂肪  高维生素  四肢骨折  骨折愈合

英文关键词:low fat  high vitamins  limb fractures  fracture healing

中文摘要:

      目的 探究低脂高维饮食搭配干预对四肢骨折术后愈合的促进作用。方法 收集2018年1月到2018年12月于我院进行内固定术治疗的四肢骨折患者108例, 随机分为研究组与对照组, 其中对照组患者50例术后给予常规饮食干预, 研究组患者58例术后给予低脂高维饮食搭配干预。比较2组患者的临床疗效、骨折愈合时间、不良反应发生情况。结果 与对照组相比, 研究组的治疗优良率明显更高(P＜0.05); 研究组患者的各骨折部位的愈合时间均低于对照组(P＜0.05); 研究组患者肿胀疼痛、感染、关节僵硬、屈曲障碍、压疮等不良反应的发生率明显低于对照组(P＜0.05), 差异存在统计学意义。结论 四肢骨折患者术后给予低脂高维饮食搭配干预, 可促进骨折的愈合, 降低术后不良反应的发生, 提高临床疗效。

英文摘要:

      Objective To investigate the promoting effect of low fat and high vitamin diet intervention on postoperative healing of limb fractures. Methods Totally 108 cases of limb fractures treated by internal fixation in our hospital from January 2018 to December 2018 were collected. They were randomly divided into study group and control group. For 50 patients in the control group received routine dietary intervention after operation. For 58 patients in the study group were given low-fat and high-dimensional diet intervention. The clinical efficacy, fracture healing time and adverse reactions of the 2 groups were compared. Results Compared with the control group, the excellent rate of treatment in the study group was significantly higher (P<0.05). The healing time of each fracture site of the study group was lower than the control group (P<0.05). The incidence of adverse reactions such as swelling and pain, infection, joint stiffness, flexion disorder and pressure sore in the study group was significantly lower than that in the control group (P>0.05), and the difference was statistically significant. Conclusion Low-fat, high-dimension diet intervention can promote fracture healing, reduce postoperative adverse reactions, and improve clinical outcomes for patients with limb fractures.