摘要
目的 评估改良间置空肠代胃术对全胃切除术后患者早期营养状态的影响。方法 对 5 8例改良间置空肠消化道重建术与 94例Roux en Y术后 1年的随访资料 (有无消化道症状 ,体质量变化 ,及其他营养指标 )进行了对照研究。结果 间置空肠组营养状况明显优于Roux en Y组 (体质量变化 ,血红蛋白及总蛋白 ,白蛋白量高于后者 ,代胃肠管扩张明显 ,食物排空时间延长 ,P <0 .0 1) ,无倾倒综合征 ,反流性食道炎发生率低。结论 改良间置空肠可明显改善患者术后早期营养状况 。
Objective To evaluate the effect of modified jejunal interposition pouch(JIP) reconstruction on subsequent improvement of the nutritional condition of patients after total gastrectomy. Methods Follow up data(problems in gastrointestinal function, improvement in body weight and nutritional parameters: serum albumin, hemoglobin level, and serum protein) from 94 patients undergoing Roux en Y (RY) and 58 patients undergoing modified JIP construction were compared. Results The JIP group demonstrated fewer symptom problems, better weight maintenance, and better laboratory values compared with those in standard RY group( P <0.01). Conclusion Reconstruction using a modified JIP as a gastric substitute can lead to significant improvement in quality of life and nutritional recovery at early stage after operation, suggesting JIP is an ideal operative method for the reconstruction of digestive tract.
出处
《第三军医大学学报》
CAS
CSCD
北大核心
2003年第15期1389-1390,共2页
Journal of Third Military Medical University
关键词
全胃切除
间置空肠
消化道重建
营养状态
total gastrectomy
modified jejunal interposition pouch
reconstruction of digestive tract
nutritional condition
