대구 S병원 뇌졸중환자의 생활습관, 식습관 및 적혈구 항산화 효소에 관한 연구 Study for life style, dietary habits and erythrocyte antioxidant enzyme activities in the stroke patients from S hospital in Daegu원문보기
This study has been conducted for obtaining preliminary data for stroke prevention that is related to nutrition and life style. Subjects were recruited from a local hospital in Daegu. The results of this study are as follows : 1) The stroke group is similar to the non-stroke's but the waist hip rati...
This study has been conducted for obtaining preliminary data for stroke prevention that is related to nutrition and life style. Subjects were recruited from a local hospital in Daegu. The results of this study are as follows : 1) The stroke group is similar to the non-stroke's but the waist hip ratio is considerably high. 2) It is considered that the complications of the stroke patients are hypertension, diabetes mellitus gastrointenstinal disturbance. Hypertension is the most strong factor among them. 3) In the stroke patient group, the past-the present smoker ratio is considerably higher than in the non-stroke group. Thus, so smoking seemed to be considered as the most harmful factor of the stroke. 4) According to the drinking frequency per a week, the increase of drinking frequency and capacity is one of the risk factors to cause stroke. 5) It is considered that a salty taste improves the stroke patients' appetite mostly. Hypertension, seemed to be closely related with salty eating habit in stroke patients. 6) The frequency of having green or yellow vegetable group per a week is considerably higher in the non stroke group than in the stroke group. 7) The study of foods preference results that the frequency of having beef, pork and chicken is considerably higher in the stroke group, but the frequency of having mackerels, beens, anchovies, carrots, cucumbers, green pumkins, cabbages is low. 8) In this study, SOD activity of red blood cell is cinsiderably higher in the stroke, but catalase and GSH-Px activities were not diffenrent between the groups. In conclusion, the risk factors for the strokes would be serious by abdominal obesity, heavy smoking and drinking, insufficient exercise, badness of dietary habits. So sustaining good life style, dietary habits, and taking various foods, can be prevent the beneficial for stroke attack. Accordingly, the following study needs to be carried out help not only teaching a nutrition knowledge but also having a good-food culture and life style.
This study has been conducted for obtaining preliminary data for stroke prevention that is related to nutrition and life style. Subjects were recruited from a local hospital in Daegu. The results of this study are as follows : 1) The stroke group is similar to the non-stroke's but the waist hip ratio is considerably high. 2) It is considered that the complications of the stroke patients are hypertension, diabetes mellitus gastrointenstinal disturbance. Hypertension is the most strong factor among them. 3) In the stroke patient group, the past-the present smoker ratio is considerably higher than in the non-stroke group. Thus, so smoking seemed to be considered as the most harmful factor of the stroke. 4) According to the drinking frequency per a week, the increase of drinking frequency and capacity is one of the risk factors to cause stroke. 5) It is considered that a salty taste improves the stroke patients' appetite mostly. Hypertension, seemed to be closely related with salty eating habit in stroke patients. 6) The frequency of having green or yellow vegetable group per a week is considerably higher in the non stroke group than in the stroke group. 7) The study of foods preference results that the frequency of having beef, pork and chicken is considerably higher in the stroke group, but the frequency of having mackerels, beens, anchovies, carrots, cucumbers, green pumkins, cabbages is low. 8) In this study, SOD activity of red blood cell is cinsiderably higher in the stroke, but catalase and GSH-Px activities were not diffenrent between the groups. In conclusion, the risk factors for the strokes would be serious by abdominal obesity, heavy smoking and drinking, insufficient exercise, badness of dietary habits. So sustaining good life style, dietary habits, and taking various foods, can be prevent the beneficial for stroke attack. Accordingly, the following study needs to be carried out help not only teaching a nutrition knowledge but also having a good-food culture and life style.
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