Clinical observation on the effect of fermented raw potato juice in improving symptoms of gastric disease
发酵生榨马铃薯汁改善胃病症状的临床效果观察

摘要

目的 探讨发酵生榨马铃薯汁改善胃病症状的临床效果。方法 选择2023年3月22日-2023年4月7日在本院诊断的胃病患者50例作为研究对象，每天早晚空腹或午餐、晚餐前1小时空腹饮用发酵生榨马铃薯汁各100mL，连续服用6d，对胃病病人疗效及不良反应进行比较。结果 50例胃病病人完成研究，试食后与试食前相比，症状总积分明显改善，由10.9±6.15降低至3.1±3.20，呈显著性差异（P＜0.01）。16项主要症状有效率为66.67-100%，除周期性、节律性上腹痛症状外，其他15项症状试食后较试食前积分均呈现显著性差异（P＜0.05或P＜0.01），没有病人发生不良反应，且受试者对发酵生榨马铃薯汁的口感满意度较高。结论 饮用发酵生榨马铃薯汁对改善胃病症状具有一定效果且无明显不良反应。

Abstract

Objective This study aimed to evaluate the clinical effect of fermented raw potato juice on improving symptoms of gastric disease.
Methods Fifty patients diagnosed with gastric disease at our hospital from March 22 to April 7, 2023, were enrolled. They consumed 100 mL of fermented raw potato juice twice daily on an empty stomach (before breakfast and dinner or one hour before lunch and dinner) for 6 consecutive days. Efficacy and adverse reactions were compared.
Results All 50 patients completed the study. After the intervention, the total symptom score significantly decreased from 10.9 ± 6.15 to 3.1 ± 3.20 (P < 0.01). The effective rates for 16 major symptoms ranged from 66.67% to 100%. Except for periodic and rhythmic epigastric pain, the scores of the other 15 symptoms showed significant improvement after the intervention (P < 0.05 or P < 0.01). No adverse reactions were reported, and participants expressed high satisfaction with the taste of the juice.
Conclusion   In conclusion, consumption of fermented raw potato juice can help alleviate symptoms of gastric disease without significant adverse effects.