|Nutrition support in surgical patients with colorectal cancer|
|Alternative Title||Nutrition support in surgical patients with colorectal cancer
|Chen Yang; Liu BaoLin; Shang Bin; Chen AiShan; Liu ShiQing; Sun Wei; Yin HongZhuan; Yin JianQiao; Su Qi
|Source Publication||WORLD JOURNAL OF GASTROENTEROLOGY
|Abstract||AIM: To review the application of nutrition support in patients after surgery for colorectal cancer, and to propose appropriate nutrition strategies.|
|Other Abstract||AIM: To review the application of nutrition support in patients after surgery for colorectal cancer, and to propose appropriate nutrition strategies. METHODS: A total of 202 consecutive surgical patients admitted to our hospital with a diagnosis of colon cancer or rectal cancer from January 2010 to July 2010, meeting the requirements of Nutrition Risk Screening 2002, were enrolled in our study. Laboratory tests were performed to analyze the nutrition status of each patient, and the clinical outcome variables, including postoperative complications, hospital stay, cost of hospitalization and postoperative outcome, were analyzed. RESULTS: The "non-risk" patients who did not receive postoperative nutrition support had a higher rate of postoperative complications than patients who received postoperative nutrition support (2.40 ± 1.51 vs 1.23 ± 0.60, P = 0.000), and had a longer postoperative hospital stay (23.00 ± 15.84 d vs 15.27 ± 5.89 d, P = 0.009). There was higher cost of hospitalization for patients who received preoperative total parenteral nutrition (TPN) than for patients who did not receive preoperative TPN(62 713.50 ± 5070.66 RMB Yuan vs 43178.00 ± 3596.68 RMB Yuan, P = 0.014). Applying postoperative enteral nutrition significantly shortened postoperative fasting time(5.16 ± 1.21 d vs 6.40 ± 1.84 d, P = 0.001) and postoperative hospital stay (11.92 ± 4.34 d vs 15.77 ± 6.03 d, P = 0.002). The patients who received postoperative TPN for no less than 7 d had increased serum glucose levels(7.59 ± 3.57 mmol/L vs 6.48 ± 1.32 mmol/L, P = 0.006) and cost of hospitalization (47 724.14 ± 16 945.17 Yuan vs 38 598.73 ± 8349.79 Yuan, P = 0.000). The patients who received postoperative omega-3 fatty acids had a higher rate of postoperative complications than the patients who did not (1.33 ± 0.64 vs 1.13 ± 0.49, P = 0.041). High level of serum glucose was associated with a high risk of postoperative complications of infection. CONCLUSION: Appropriate and moderate nutritional intervention can improve the postoperative outcome of colorectal cancer patients|
|Keyword||SUBJECTIVE GLOBAL ASSESSMENT
|Funding Project||[Shengjing Hospital, China Medical University]
Chen Yang,Liu BaoLin,Shang Bin,et al. Nutrition support in surgical patients with colorectal cancer[J]. WORLD JOURNAL OF GASTROENTEROLOGY,2011,17(13):1779-1786.
Chen Yang.,Liu BaoLin.,Shang Bin.,Chen AiShan.,Liu ShiQing.,...&Su Qi.(2011).Nutrition support in surgical patients with colorectal cancer.WORLD JOURNAL OF GASTROENTEROLOGY,17(13),1779-1786.
Chen Yang,et al."Nutrition support in surgical patients with colorectal cancer".WORLD JOURNAL OF GASTROENTEROLOGY 17.13(2011):1779-1786.
|Files in This Item:||
||There are no files associated with this item.
Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.