[1]陈小玉,白 鍊,贺春香.结直肠癌根治手术患者营养状况调查[J].医学信息,2019,32(05):83-86.[doi:10.3969/j.issn.1006-1959.2019.05.025]
　CHEN Xiao-yu,BAI Lian,HE Chun-xiang.Investigation on Nutritional Status of Patients Undergoing Radical Surgery for Colorectal Cancer[J].Medical Information,2019,32(05):83-86.[doi:10.3969/j.issn.1006-1959.2019.05.025]
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结直肠癌根治手术患者营养状况调查()
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医学信息[ISSN:1006-1959/CN:61-1278/R]

卷:
32卷
期数:
2019年05期
页码:
83-86
栏目:
论著
出版日期:
2019-03-01

文章信息/Info

Title:
Investigation on Nutritional Status of Patients Undergoing Radical Surgery for Colorectal Cancer
文章编号:
1006-1959（2019）05-0083-04
作者:
陈小玉1; 白 鍊2; 贺春香3
（重庆医科大学附属永川医院预防保健科1，胃肠外科2，教务科3，重庆 402160）
Author(s):
CHEN Xiao-yu1; BAI Lian2; HE Chun-xiang3
(Department of Preventive Health1,Department of Gastrointestinal Surgery2,Academic Affairs3,Yongchuan Hospital Affiliated to Chongqing Medical University,Chongqing 402160,China)
关键词:
结直肠癌; 腹腔镜手术; 全程化营养管理; 营养状况
Keywords:
Colorectal cancer; Laparoscopic surgery; Whole-course nutrition management;  Nutritional status
分类号:
R473.73
DOI:
10.3969/j.issn.1006-1959.2019.05.025
文献标志码:
A
摘要:
目的 探究结直肠癌腹腔镜手术患者全程化营养管理的效果。方法 选择我院2016年5月~2017年6月使用NRS2002评分判定具有营养风险的肠道肿瘤根治性手术的患者80例作为研究对象，给予患者围手术期足量的肠内肠外营养支持，患者出院后在常规居家饮食的基础上服用整蛋白型肠内营养粉，观察患者术后情况及入院时、出院时、出院后1个月复查时小腿围、体重、BMI、血清总蛋白、前白蛋白、白蛋白、血红蛋白等指标。结果 患者复查时体重（50.98±7.69）kg、BMI（19.83±2.73）kg/m2、小腿围（31.98±2.65） cm与出院时的比较均有改善。复查时总蛋白（62.87±5.84） g/L、前白蛋白（202.06±44.75） mg/L、白蛋白（37.72±5.07） g/L、血红蛋白（115.37±10.97） g/L与出院时比较均有提高，差异有统计学意义（P＜0.05）。结论 对有营养风险肠道肿瘤患者围手术期、出院后进行了全程化的营养管理，为患者提供足够的能量和营养素，对减少术后并发症和促进患者早日康复具有重要的意义。
Abstract:
Objective To investigate the effect of whole-course nutrition management in patients undergoing laparoscopic surgery for colorectal cancer. Methods 80 patients with radical mastectal surgery with nutritional risk were selected from May 2016 to June 2017 in our hospital. The patients were given a sufficient amount of enteral parenteral nutrition support during perioperative period. After discharge, the patients took whole protein-based enteral nutrition powder on the basis of regular home-based diet, and observed the postoperative condition and the calf circumference, body weight, BMI, serum total protein, and pre-existing at the time of admission, discharge, and 1 month after discharge. Indicators such as albumin, albumin, and hemoglobin. Results The weight of the patients (50.98±7.69) kg, BMI (19.83±2.73) kg/m2, calf circumference (31.98±2.65) cm and the comparison at discharge were improved. At the time of review, total protein (62.87±5.84) g/L, prealbumin (202.06±44.75) mg/L, albumin (37.72±5.07) g/L, hemoglobin (115.37±10.97) g/L were compared with those at discharge. There was improvement, and the difference was statistically significant (P<0.05). Conclusion For patients with enteric cancer with nutritional risk, a full-scale nutritional management is provided during the perioperative period and after discharge, providing sufficient energy and nutrients for patients, which is of great significance for reducing postoperative complications and promoting patients’ early recovery.

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更新日期/Last Update: 2019-03-01