摘要
目的:观察加味桃红四物汤预防股骨颈骨折全髋关节置换术后预防深静脉血栓形成的疗效及安全性。方法:将64名患者随机分为两组,分别于术后予以加味桃红四物汤和低分子肝素钙,观察指标为术后第8天行DVUS检查,观察DVT的发生率;安全指标为血小板和凝血指标的变化。结果:治疗组DVT阳性5例(5/32,15.6%),对照组DVT阳性7例(7/32,21.9%),差异无统计学意义(P>0.05);两组血小板、凝血指标差值差异均有统计学意义(P<0.05)。结论:加味桃红四物汤预防股骨颈骨折全髋关节置换术后深静脉血栓形成的疗效与低分子肝素钙相当,但安全性更高。
Objective：To observe the effectiveness and salty of Modified Taohong Siwu Decoction in the prevention of deep venous thrombosis （DVT） after total hip replacement for femoral neck fracture. Methods：Totally 64 patients were randomly divided into two groups and respectively administered modified Taohong Siwu Decoction or low molecular weight heparin. The incidence of DVT was observed by DVUS 8 days after operation,platelet and coagulation index were chosed as safety indicator. Results：DVT presented in 5 cases in treatment group （5/32,15.6% ） ,7 cases in control group （7/32,21. 9% ）, there was no statistical difference （P 〉 0.05 ）. There were statistical differences in platelet and coagulation index（ P 〈 0.05 ）. Conclusion ： Modified Taohong Siwu Decoction is equal to low molecular weight heparin in prevention of DVT after total hip replacement for femoral neck fracture and superior to the latter in salty.
出处
《中医正骨》
2011年第11期24-25,28,共3页
The Journal of Traditional Chinese Orthopedics and Traumatology
