Nutrition support in surgical patients with colorectal cancer

IMR OpenIR

	Nutrition support in surgical patients with colorectal cancer
其他题名	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
	2011
发表期刊	WORLD JOURNAL OF GASTROENTEROLOGY
ISSN	1007-9327
卷号	17 期号:13 页码:1779-1786
摘要	AIM: To review the application of nutrition support in patients after surgery for colorectal cancer, and to propose appropriate nutrition strategies.
其他摘要	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
关键词	SUBJECTIVE GLOBAL ASSESSMENT GASTROINTESTINAL CANCER PARENTERAL-NUTRITION HOSPITALIZED-PATIENTS CLINICAL-OUTCOMES ENTERAL NUTRITION SCREENING 2002 GUIDELINES SURGERY THERAPY Nutritional support Nutrition assessment Colorectal cancer Surgery Prognosis
收录类别	CSCD
语种	英语
资助项目	[Shengjing Hospital, China Medical University]
CSCD记录号	CSCD:4190064
引用统计	被引频次：6[CSCD] [CSCD记录]
文献类型	期刊论文
条目标识符	http://ir.imr.ac.cn/handle/321006/157630
专题	中国科学院金属研究所
作者单位	中国科学院金属研究所
推荐引用方式 GB/T 7714	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.
APA	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.
MLA	Chen Yang,et al."Nutrition support in surgical patients with colorectal cancer".WORLD JOURNAL OF GASTROENTEROLOGY 17.13(2011):1779-1786.