传统补充和替代药物使用与马来西亚三级医院糖尿病患者生活质量的关系

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-06-26 DOI:10.1108/nfs-03-2021-0104

C. Eleazu, A. A. Aziz, Tay Chuu Suen, Lam Chun-Hau, Chin Elynn, Chia Yi Hen, Ivanova Ee, L. L. Ren, Sabarisah Hashim, M. Mohamed

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引用次数: 0

摘要

目的本研究旨在设计评估传统的，马来西亚一家三级医院（马来西亚塞恩斯大学医院）2型糖尿病患者补充和替代药物（TCAM）的使用及其与生活质量的关系。设计/方法/方法本研究共有300名受访者，分为以下两大类：TCAM（34.33%的受访者）和非TCAM使用者（65.67%的受访者）。受访者的平均年龄为59.3岁 ± 10.2用于TCAM用户和57.7 ± 12.0适用于非TCAM用户。发现与TCAM使用者（分别为9.7%和48.5%）相比，非TCAM使用者报告糖尿病控制不佳（14.7%）和血糖控制不佳（55.8%）的比例更高。此外，与非TCAM使用者相比，服用TCAM的糖尿病患者昏迷、中风和肾脏问题的发生率较低，但糖尿病足溃疡、心脏病和视网膜病变的发生率较高。此外，与非TCAM使用者相比，使用TCAM的糖尿病患者的身体（p=0.02）和整体（p=0.03）生活质量明显更好。然而，心理、社会和环境健康方面没有显示出任何显著差异。独创性/价值糖尿病患者使用TCAM的患病率低于其他可比研究。与非TCAM使用者相比，服用TCAM的糖尿病患者昏迷、中风和肾脏问题的发生率较低，但糖尿病足溃疡、心脏病和视网膜病变的发生率较高。此外，与非TCAM使用者相比，服用TCAM的糖尿病患者的生活质量更好，尤其是在身体健康方面。

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Association of traditional complementary and alternate medicine usage with quality of life of diabetic patients in a Malaysian tertiary hospital

Purpose This study aims to design to assess the traditional, complementary and alternate medicine (TCAM) usage and its association with the quality of life (QOL) of Type 2 diabetic patients in a tertiary hospital (Hospital Universiti Sains Malaysia) in Malaysia. Design/methodology/approach A total of 300 respondents included in this study were divided into the following two major categories: TCAM (34.33% of respondents) and non-TCAM users (65.67% of the respondents), respectively. The mean ages of the respondents were 59.3 ± 10.2 for the TCAM users and 57.7 ± 12.0 for the non-TCAM users. Findings A greater percentage of non-TCAM users reported poor control of diabetes (14.7%) and blood glucose (55.8%) compared with the TCAM users (9.7% and 48.5%, respectively). Further, the diabetic patients on TCAM reported lower rates of coma, stroke and kidney problems but higher rates of diabetic foot ulcers, heart diseases and retinopathy than the non-TCAM users. Additionally, the diabetic patients with TCAM usage had a significantly better physical (p = 0.02) and overall (p = 0.03) qualities of life compared to the non-TCAM users. However, psychological, social and environmental health did not show any significant difference. Originality/value The prevalence of TCAM usage among diabetic patients was lower than in other comparable studies. Diabetic patients on TCAM reported lower rates of coma, stroke and kidney problems but higher rates of diabetic foot ulcers, heart diseases and retinopathy than the non-TCAM users. Further, diabetes patients on TCAM reported better QOL compared to non-TCAM users especially in terms of physical health.

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs