对36例扩张型心肌病患者饮食中药疗法的体会（The treatment of 36 patients with expanded cardiomyopathy was experienced）.docVIP

对36例扩张型心肌病患者饮食中药疗法的体会（The treatment of 36 patients with expanded cardiomyopathy was experienced） DCM (Dilated Cardiomyopathy, DCM) is one of the most common type in primary Cardiomyopathy, main characteristic is a decrease in the myocardial contraction force, with cardiomegaly, arrhythmia, and congestive heart failure or sudden death as the main clinical manifestation, main cause is associated with virus persistent infection and autoimmune reaction, cause of death for heart failure and sudden death, with tricuspid regurgitation in sudden death risk can increase [1]. Clinical symptoms are extreme fatigue, gas, edema, circulatory stasis, low potassium, low magnesium, insomnia, etc. Currently, there is no special treatment for this disease, and the clinic mainly focuses on positive treatment. Clinical observation that in addition to the necessary routine drug treatment, patients with positive give reasonable diet instruction, will help patients to improve cardiac function, relieve the clinical symptoms, improve quality of life and prolong survival. 1 clinical data From January 2002 to December 2006, there were 36 confirmed cases of DCM, including 25 males and 11 females, aged between 18 and 58, with an average age of 45.4 years. All patients had cardiac enlargement, arrhythmia, palpitation, and gas promotion. Give reasonable dietary guidance according to clinical symptoms 2.1 lack of potassium and magnesium deficiency. 2.1.1. Basic experimental research shows that the presence of K + and deficiency Mg2 + in DCM patients, the decrease of K + and Mg2 + concentration in cells, and the increase in the concentration of Na + and Ca2 +, which leads to myocardial cell dysfunction. In the case of congestive heart failure, the deficiency of K + and deficiency of Mg2 + increases the deterioration of congestive heart failure, which can form a vicious cycle of [2]. Therefore, the diet of patients with DCM should be low in salt, potassium and magnesium. 2.1.2 K + and foods rich in K