营养不良,营养缺乏和酒精:一般实践指南
Cameron McLean1, Rowena Ivers2, Alpana Antony3
1BSc (Nutr), MNutr@Diet, AdvAPD, Dietitian and Clinical Educator; Nutrition and Dietetics Department, St George Hospital, Sydney, NSW; School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW.
患有高风险饮酒的患者往往有营养不足,即使BMI正常. 早期查和干预,包括饮食师推,可以改善这些人的健康结果.
科学领域:
- 营养科学 营养科学
- 临床医学 临床医学
- 公共卫生 公共卫生
背景情况:
- 酒精使用显著影响营养状况,导致诸如韦尼克脑病变等疾病.
- 营养不良和营养不足是风险饮酒者患病率的关键因素.
- 一般医生 (GPs) 缺乏建立的指导方针来管理这种患者群体的营养不良.
结论:
- 解决风险饮酒患者的营养缺陷对于改善患者的治疗结果至关重要.
- 需要提高全科医生的意识和积极的管理策略.
- 涉及营养学家的综合护理可以显著有利于患者的健康.
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