土豆片和硫酸镁贴敷预防肌内注射硬结形成的效果比较

目的比较土豆片、硫酸镁贴敷肌内注射局部预防硬结形成的效果。方法采取左右交替注射自身对照方法,对69例肌内注射白细胞介素2患者进行土豆片、硫酸镁贴敷比较两种方法硬结发生率和局部疼痛程度。结果生土豆片组硬结形成率为2.92%,明显低于硫酸镁组的6.15%(P<0.05)。两组皮肤红肿的发生率均在3%左右,无痛均在80%以上。结论土豆片、硫酸镁贴敷肌内注射局部可缓解注射部位疼痛和预防硬结形成,且生土豆片预防硬结形成的效果优于硫酸镁。

The comparison and effects of raw potatoes and magnesium sulfate sticking in the prevention of intramuscular injection induration formation

Objective To compare the effects of raw potatoes and magnesium sulfate sticking in the prevention of intramuscular injection induration formation. Methods The method of the left - fight alternating injection and self - control were used. Sixty - nine patients receiving IL - 2 through intramuscular injection were recruited and treated with raw potatoes and magnesium sulfate sticking. The incidence of induration and the level of local pain were compared between two methods. Results The incidence of induration was 2.92% in the raw potatoes group, which was significantly lower than the magnesium sulfate group （ P 〈 0.05 ）. The incidences of redness in two groups were both around 3 % , rates of painlessness were both above 80%. Conclusion The raw potatoes and magnesium sulfate sticking can relieve pain of the injection site and prevent induration formation when doing intramuscular injection, and the prevention effect of raw potatoes is better than that of the magnesium sulfate sticking.