慢性炎症性风湿病患者的营养知识,态度和实践:来自患者调查的见解
Imane Bensaghir1, Hanan Rkain1,2, Nada Benzine1
1Rheumatology, Ayachi Hospital, Ibn Sina Hospital Center, Mohammed V University, Rabat, MAR.
Cureus
|December 26, 2024
概括
患有慢性炎症性风湿症 (CIR) 的患者表现出对饮食的普遍认识.
科学领域:
- 类风湿病学 类风湿病学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 慢性炎症性风湿症 (CIR) 影响患者的生活质量.
- 饮食和营养在治疗类风湿性疾病方面发挥着重要作用.
- 了解患者的知识和实践对于有效的管理至关重要.
研究的目的:
- 评估CIR患者对饮食的知识,态度和做法.
- 确定对营养在症状管理中的作用的理解.
- 分析饮食习惯及其对CIR的影响.
主要方法:
- 由AMRAR和AMPS进行的描述和分析研究.
- 使用验证的谷歌表单问卷进行电话采访.
- 收集数据的单变量和多变量分析.
主要成果:
- 调查了200名CIR患者 (平均年龄为48.3岁,77%为女性).
- 人们普遍意识到饮食的作用,但存在重大误解 (高达40.5%).
- 患者认为某些食物 (生,黄,鱼) 是有益的,而其他食物 (红肉,乳制品,糖) 是恶化的.
结论:
- 在CIR患者中发现了营养知识的重大差距.
- 多样化且往往错误的食物观念需要改善营养教育.
- 制定特定背景的饮食指南对于加强CIR管理至关重要.
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