摘要
目的 研究肠内营养 (EN)和肠外营养 (PN)支持对外科危重病人的治疗效果。方法 将 80例不能进食的研究对象随机分成EN组和PN组 ,比较营养指标、免疫功能指标、病人耐受性指标的变化。结果 治疗10d后 ,两组病人均由负氮平衡转为正氮平衡 ,营养指标及免疫功能指标明显增高 ,且EN组免疫功能指标增高更显著 ;病人耐受性指标中 ,EN组无显著变化而PN组血糖明显增高。结果 EN和PN对外科危重病人均有营养支持和提高机体免疫功能的作用 ,耐受性强 ,且EN支持在提高机体免疫功能优于PN支持 。
Objectives\ To evaluate the effects of enteral nutrition(EN)and parenteral nutrition(PN)support in critically ill surgical patients.Methods\ 80 patients who could not eat were randomized into two groups:one group received EN,the other group received PN.The nutrition parameters including nitrogen balance,serum levels of albumin,prealbumin,transferrin and retinal-binding protein,immunity function parameters including immunoglobulin A,immunoglobulin G,immunoglobulin M,and natural kill cell activity,and patients' tolerability parameters including glutamic-oxalacetic transaminase,glutamic-pyruvic transaminase,blood urea nitrogen and creatinine,and plasma glucose were compared.Results\ After 10 days' therapy,the two groups all turned from negative nitrogen balance to positive nitrogen balance.The nutrition parameters and immunity function parameters increased significantly in both groups and the latter in group EN increased more.For tolerability parameters,blood sugar in group PN increased obviously and no change in EN group.Conclusions\ Both EN and PN play a rde in nutrition support and elevation of immunity function.Patients tolerate well.EN has better effects on elevation of immunity function and patients tolerate better compared with PN.
出处
《中国实用外科杂志》
CSCD
北大核心
2001年第4期213-215,共3页
Chinese Journal of Practical Surgery
关键词
肠内营养
肠外营养外科危重病
营养评价
免疫功能
Enteral nutrition\ Parenteral nutrition\ Critically ill\ Nutrition assessment\ Immunity function
