目的 探讨不同饮食种类及时间对肠道准备质量和患者舒适度的影响。方法 选择本院消化内镜中心行肠镜检查的患者600例,随机分为3组,每组200例。A组,检查前3 d进食无渣或低渣半流质饮食,前1 d进流质饮食;B组,检查前3 d进食低渣饮食;C组,检查前1 d进食低渣饮食。3组患者肠道清洁剂均选用复方聚乙二醇电解质散。比较3组患者在肠道准备清洁度和患者舒适度的差异。结果 3组患者在肠道准备清洁度方面效果相当,差异无统计学意义（P>0.05）;B、C组在饥饿感、疲惫感、肠道不适反应等舒适度方面均优于A组（P<0.05）。结论 目前临床上常用的几种饮食种类均可以获得满意的肠道准备质量,采用检查前1 d进食低渣饮食的方法可以提高患者舒适度。

Objective To investigate the effects of different types of diet and time on quality of bowel preparation and comforts of patients. Methods A total of 600 patients undergoing colonoscopy in the center of digestive endoscopy of a hospital were recruited in the study. They were randomly and evenly divided into 3 groups. For patients in Group A,they were administered a non-slag or low-slag semi-liquid diet for 3 days before the examination and the liquid diet 1 day before the examination. For patients in Group B,a low-residue diet was administered to them for 3 days before the examination. For patients in Group C,a low-residue diet for one day was administered before the examination. Compound polyethylene glycol electrolyte powder was used as bowel cleaner in all 3 groups. The differences in bowel preparation,comforts and satisfaction of patients in three groups were compared. Results The quality of bowel preparation in 3 groups were similar（P>0.05）. Patients in both group B and C showed better outcomes than patients in group A in comfort level（hunger,fatigue and bowel discomfort）（P<0.05）. Conclusion Several kinds of diet commonly used in clinical settings can achieve satisfactory bowel preparation quality. Eating low-residue diet one day before the examination can improve patients’ comforts.