CAJ | 학술논문

目的：利用人体成分分析仪比较常规取穴与局部排针治疗单纯性肥胖患者局部减肥的疗效差异。方法将60例单纯性肥胖患者随机分为治疗组(局部排针结合常规取穴治疗)、对照组(常规取穴治疗)，每组30例。治疗3个疗程后分别观察两组治疗前后体重指数(BMI)、体脂百分比(FAT)、内脏脂肪面积、局部脂肪质量(上肢、躯干、下肢)、水分质量、蛋白质质量、无机盐质量。结果两组患者治疗前后 BMI、FAT、内脏脂肪面积、局部脂肪质量比较差异有统计学意义(P＜0.01)，治疗前后水分质量、蛋白质质量、无机盐质量比较差异无统计学意义(P＞0.05)。治疗后两组各指标下降值经两组独立样本t检验，治疗组BMI、FAT、内脏脂肪面积、局部脂肪质量下降幅度较对照组明显(P＜0.01)。结论治疗组在降低患者BMI、FAT、内脏脂肪面积、局部脂肪质量方面效果明显优于对照组；两者在改善水分质量、蛋白质质量、无机盐质量方面均未见差异。
목적：이용인체성분분석의비교상규취혈여국부배침치료단순성비반환자국부감비적료효차이。방법장60례단순성비반환자수궤분위치료조(국부배침결합상규취혈치료)、대조조(상규취혈치료)，매조30례。치료3개료정후분별관찰량조치료전후체중지수(BMI)、체지백분비(FAT)、내장지방면적、국부지방질량(상지、구간、하지)、수분질량、단백질질량、무궤염질량。결과량조환자치료전후 BMI、FAT、내장지방면적、국부지방질량비교차이유통계학의의(P＜0.01)，치료전후수분질량、단백질질량、무궤염질량비교차이무통계학의의(P＞0.05)。치료후량조각지표하강치경량조독립양본t검험，치료조BMI、FAT、내장지방면적、국부지방질량하강폭도교대조조명현(P＜0.01)。결론치료조재강저환자BMI、FAT、내장지방면적、국부지방질량방면효과명현우우대조조；량자재개선수분질량、단백질질량、무궤염질량방면균미견차이。
ObjectiveBy using the human body component analyzer, to compare the effects between conventional acupuncture and topical aligned needling on topical weight loss in simple obesity patients.MethodSixty patients with simple obesity were randomized into a treatment group (topical aligned needling plus conventional point selection) and a control group (conventional point selection), 30 cases in each group. The Body Mass Index (BMI), body fat ratio (FAT), visceral fat area, local fat quality (upper limbs, body trunk, and lower limbs), water quality, protein quality, and inorganic salt quality were observed before treatment and after 3 treatment courses.ResultThe BMI, FAT, visceral fat area, and local fat quality were significantly changed after treatment in both groups (P<0.01), while the water quality, protein quality, and inorganic salt quality were insignificantly changed after treatment (P>0.05). According to the independent samples t-test, the decreases of BMI, FAT, visceral fat area, and local fat quality in the treatment group were more significant than that in the control group (P<0.01).ConclusionThe treatment group can produce a more significant effect than the control group in reducing the BMI, FAT, visceral fat area, and local fat quality; while thetwo groups are equal to each other in improving water quality, protein quality, and inorganic salt quality.