摘要
目的了解消化道肿瘤患者化疗相关性味觉改变状况、营养和生活质量现况,分析其相互关系,为针对性干预提供参考。方法采用化疗相关味觉改变量表中文版、营养风险筛查表以及生活质量问卷对342例消化道肿瘤化疗患者进行调查,评估患者味觉改变对营养风险和生活质量的影响。结果283例出现味觉改变,发生率82.75%;有营养风险患者味觉改变发生率、总分及各维度评分显著高于无营养风险组(均P<0.01);味觉改变与总体健康状况、各功能维度得分呈负相关,与除经济困难外的8个症状维度得分呈正相关(均P<0.01)。结论消化道肿瘤患者化疗相关性味觉改变发生率高,且对患者营养及生活质量带来负面影响,需引起医护人员的重视,应采取针对性措施进行干预,以改善味觉改变情况。
Objective To investigate the status of chemotherapy-induced taste alterations,nutrition levels and quality of life among gastrointestinal cancer patients,to analyze the relationship among the 3 variables,and to provide references for targeted intervention.Methods The Chinese version of the Chemo-related Taste Change Scale,the Nutritional Risk Screening Table and the Quality of Life Scale were used to investigate 342 patients with gastrointestinal tumors to assess changes in the taste of the patients and analyze how taste alterations exert influence on patients′nutritional risks and quality of life.Results A total of 283(82.75%)patients had taste alterations.The total and dimension scores of taste alterations in high nutrition risk group were significantly higher than the low risk group(P<0.01 for all).Taste change scores were negatively correlated with overall health status and functional dimension scores,and positively correlated with multiple symptom dimension scores(except the dimension of financial difficulties)(P<0.01 for all).Conclusion The incidence of chemotherapy-related taste alterations in patients with gastrointestinal cancer is high,and it has a negative impact on the nutrition and quality of life of patients.It needs to be addressed by medical staff.Targeted measures should be taken to lessen the ramification of taste alterations.
作者
张丽燕
国仁秀
梁亚茹
张婷婷
许晨辉
Zhang Liyan;Guo Renxiu;Liang Yaru;Zhang Tingting;Xu Chenhui(Department of Gastroenterology,Peking University Cancer Hospital and Beijing Institute of Cancer Prevention and Treatment,Beijing 100142,China)
出处
《护理学杂志》
CSCD
北大核心
2019年第21期80-82,共3页
Journal of Nursing Science
关键词
消化道肿瘤
化疗
味觉改变
营养风险
生活质量
gastrointestinal cancer
chemotherapy
taste alterations
nutritional risk
quality of life
