摘要
目的探讨系统化营养干预在食管癌围手术期快速康复中的应用效果。方法选取2017年5—11月在我院进行食管癌手术的88例患者,将其随机分为观察组45例和对照组43例,并在围手术期分别进行系统化营养干预及常规营养护理,比较患者入院时及术后7d血浆清蛋白、转铁蛋白、前清蛋白及淋巴细胞计数等营养指标,比较两组患者术后情况及并发症发生情况。结果术后7d两组患者营养指标均有明显提高,且观察组高于对照组,差异有统计学意义(P<0.05)。观察组患者术后出现困倦乏力患者2例,出现嗳气反酸患者3例,均低于对照组,差异有统计学意义(P<0.05)。观察组术后情况均优于对照组,差异有统计学意义(P<0.05)。两组并发症症状主要为切口及呼吸道感染、吻合口瘘及肺栓塞等,观察组低于对照组(P<0.05)。结论在食管癌患者围手术期进行系统化营养干预,能够有效提高患者手术后营养水平,并能够有效降低术后并发症,且该方案能够被患者接受,可行性较高,值得推广。
Objective To explore the application effect of systematic nutrition intervention in rapid recovery of perioperative patients with esophageal cancer. Methods To select a total of 88 patients undergoing esophageal cancer surgery in our hospital from May 2017 to November 2017 as research ob- jects, and they were randomly divided into obsrvation group with 45 cases and control group with 43 cases. During the perioperative period, systematic nu- trition intervention and routine nutrition nursing were performed. The nutritional indexes such as plasma albumin, transferrin, prealbumin and lymphocyte counts were compared between the time of admission and 7 days after surgery. The postoperative conditions and complications were compared between the two groups. Results At 7 days after the operation, the nutritional indicators of both groups increased significantly, and the indicator of observation group was higher than that of the control group. The difference was statistically significant（ P 〈 0.05 ）. In the observation group, there were 2 patients with sleepi- ness and hypodynamia, and 3 patients with belching and sour regurgitation, which were all lower than that of the control group. The difference was statisti- cally significant（P 〈 0.05）. The postoperative conditions of the observation group were better than the control group, and the difference was statistically significant（ P 〈 0.05 ）. The complications of the two groups were mainly incision and respiratory infections, anastomotic leakage and pulmonm7 embolism and so on. These conditions of the observation group were lower than that of the control group（P〈0.05）. Conclusion Applying systematic nutritional in- tervention during the perioperative period of esophageal cancer patients can effectively improve postoperative nutritional status, and reduce postoperative complications. Meanwhile, this plan can be accepted by patients for its high feasibility. Therefore, it is worthy of promotion.
出处
《护理实践与研究》
2018年第10期95-97,共3页
Nursing Practice and Research
关键词
系统化营养
食管癌
围手术期
Systematic nutrition
Esophageal cancer
Perioperative period
