Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100424 |
Resumo: | Abstract To analyze the clinical value of turbidity-elimination gout soup combined with external application of traditional Chinese medicine to improve pain and the volume of tophi in patients with gout. A total of 94 patients with gout were selected as the study samples. They were randomly divided into control group treated with colchicine tablets and observation group treated with turbidity-elimination gout soup combined with external application of traditional Chinese medicine. Two groups of patients were compared before and after treatment in terms of pain, volume of tophi, score of TCM symptoms and laboratory indicators. There was no significant difference in NRS score, volume of tophi, redness and swelling of joints, heat and pain and other laboratory indicators between the two groups before treatment (P>0.05); NRS score, tophi, the integral of symptoms and other symptoms, and erythrocyte sedimentation rate, white blood cell count, blood uric acid level and etc. laboratory indexes of patients in the observation group were lower than those of the control group after treatment (P<0.05). Combination will effectively reduce the pain of patients with gout, reduce the volume of tophi, correct clinical symptoms and improve the level of laboratory indicators, with clinical reference and implementation efficiency. |
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Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with goutturbidity-elimination gout soupexternal application of traditional Chinese medicinegoutpainvolume of tophiAbstract To analyze the clinical value of turbidity-elimination gout soup combined with external application of traditional Chinese medicine to improve pain and the volume of tophi in patients with gout. A total of 94 patients with gout were selected as the study samples. They were randomly divided into control group treated with colchicine tablets and observation group treated with turbidity-elimination gout soup combined with external application of traditional Chinese medicine. Two groups of patients were compared before and after treatment in terms of pain, volume of tophi, score of TCM symptoms and laboratory indicators. There was no significant difference in NRS score, volume of tophi, redness and swelling of joints, heat and pain and other laboratory indicators between the two groups before treatment (P>0.05); NRS score, tophi, the integral of symptoms and other symptoms, and erythrocyte sedimentation rate, white blood cell count, blood uric acid level and etc. laboratory indexes of patients in the observation group were lower than those of the control group after treatment (P<0.05). Combination will effectively reduce the pain of patients with gout, reduce the volume of tophi, correct clinical symptoms and improve the level of laboratory indicators, with clinical reference and implementation efficiency.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100424Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37420info:eu-repo/semantics/openAccessLI,HongboNIE,DaqingWANG,ShaoqiongLI,DaLIU,Chengeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100424Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
title |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
spellingShingle |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout LI,Hongbo turbidity-elimination gout soup external application of traditional Chinese medicine gout pain volume of tophi |
title_short |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
title_full |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
title_fullStr |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
title_full_unstemmed |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
title_sort |
Clinical value of turbidity-elimination gout soup combined with external application of traditional chinese medicine to improve the pain and the volume of tophi in patients with gout |
author |
LI,Hongbo |
author_facet |
LI,Hongbo NIE,Daqing WANG,Shaoqiong LI,Da LIU,Cheng |
author_role |
author |
author2 |
NIE,Daqing WANG,Shaoqiong LI,Da LIU,Cheng |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
LI,Hongbo NIE,Daqing WANG,Shaoqiong LI,Da LIU,Cheng |
dc.subject.por.fl_str_mv |
turbidity-elimination gout soup external application of traditional Chinese medicine gout pain volume of tophi |
topic |
turbidity-elimination gout soup external application of traditional Chinese medicine gout pain volume of tophi |
description |
Abstract To analyze the clinical value of turbidity-elimination gout soup combined with external application of traditional Chinese medicine to improve pain and the volume of tophi in patients with gout. A total of 94 patients with gout were selected as the study samples. They were randomly divided into control group treated with colchicine tablets and observation group treated with turbidity-elimination gout soup combined with external application of traditional Chinese medicine. Two groups of patients were compared before and after treatment in terms of pain, volume of tophi, score of TCM symptoms and laboratory indicators. There was no significant difference in NRS score, volume of tophi, redness and swelling of joints, heat and pain and other laboratory indicators between the two groups before treatment (P>0.05); NRS score, tophi, the integral of symptoms and other symptoms, and erythrocyte sedimentation rate, white blood cell count, blood uric acid level and etc. laboratory indexes of patients in the observation group were lower than those of the control group after treatment (P<0.05). Combination will effectively reduce the pain of patients with gout, reduce the volume of tophi, correct clinical symptoms and improve the level of laboratory indicators, with clinical reference and implementation efficiency. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100424 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100424 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.37420 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126331486732288 |