摘要
目的:通过回顾性分析高支链氨基酸在食管癌术后的应用效果评价。方法:对100例食管癌患者手术前2天及手术后7天应用高支链氨基酸500ml/d,63例患者使用平衡氨基酸500ml/d作为对照组,评价其临床效果。结果:实验组术后血浆白蛋白下降程度较对照组明显降低,差异有统计学意义(P<0.05)。结论:高支链氨基酸能改善食管癌患者术后的低蛋白血症程度,有利于术后恢复。
Objective： Retrospective analysis of highly branched-chain amino acids in the application effect of postoperative esophageal cancer. Methods：100 patients with esophageal cancer using high branched-chain amino acids 500ml/d before surgery 2 days and 7 days after surgery;63 patients with balanced amino acids 500ml/d as a control group to evaluate the clinical effect. Results：The experimental group was decreased serum albumin level was significantly lower than the control group, the difference was statistically significant （P〈0.05）. Conclusion：High branched chain amino acids can improve esophageal cancer patients hypoproteinemia extent, is conducive to postoperative recovery.
出处
《中国医药导刊》
2013年第12期2076-2077,共2页
Chinese Journal of Medicinal Guide
