关键词: 痛风, 饮食控制, 知识, 态度, 实践

Abstract: Objective To understand the current situation of knowledge, belief and practice of dietary control in patients with gout, so as to provide theoretical basis for the development of intervention measures. Methods A survey was conducted to investigate the dietary control knowledge and practice in adult patients diagnosed with gout from January to June 2019 in Mianyang City. Univariate and multivariate logistic regressions were used to determine factors influencing scores of diearyt control knowledge and behavior. Result sA total of 267 patients with gout were surveyed in this study, with an average age of (45.31 ± 14.75) years. Of the participants, 91.0% were male, 97.0% were Han nationality, 56.2% had the educational level at college, and 37.8% had the monthly per capita income of households under 4,000 Yuan. The average score of the Knowledge Control Scale for gout patients was (141.03 ± 15.48) points, and the standard score was (76.23 ± 8.37). The average scores of knowledge, belief, and practice were (50.43 ± 5.37), (53.17 ± 6.18), and (37.43 ± 4.73), respectively. Multiple linear regression analysis showed that the higher the education level (standard regression coefficients [SRCs]: 0.007, 0.313, 0.180), the higher the knowledge, behavior, and total score. Compared with farmers, the teachers, medical staff, and civil servants (SRCs: 0.700, 0.677, 0.699) had higher knowledge scores. Patients who had received dietary suggestions (SRCs: 0.360, 0.431, 0.949) and knowledge of uric acid levels (SRCs: 0.264, 0.329, 0.152) had higher knowledge, beliefs and overall scores. The larger the BMI (SRCs: -0.012, -0.149), the lower the belief and behavior scores. Patients taking uric-acid-lowering drugs (SRCs: 0.362, 0.452, 0.256) had higher beliefs, behaviors, and overall scores. Conclusion The scores of the knowledge, belief, and practice of dietary control in gout patients were at a medium level, with a large gap between the different groups of gout patients. Relevant departments should take targeted interventions to prevent gout and improve the quality of life of the patients.

Key words: Gout, Diet control, Knowledge, attitude, practice