The use of standardized nutritional therapy in gastric cancer patients during perioperation
10.16151/j.1007-810x.2017.01.007
- VernacularTitle:规范化营养治疗在胃癌围手术期病人中的应用效果观察
- Author:
Jiuhong YOU
;
Qi CHEN
;
Feiyan CAI
;
Ping TAN
;
Jin WAN
- Keywords:
Sandardization;
Nutritional therapy;
Gastric cancer;
Perioperative period
- From:Parenteral & Enteral Nutrition
2017;24(1):24-27
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To investigate the effect of standardized nutritional therapy for gastric cancer during perioperation.Methods:Seventy-six patients with gastric cancer who underwent nutritional therapy were randomly divided into observation group (38 patients) and control group (38 patients),between May 2015 and May 2016.In the observation group,the nutritional therapy was made by medical workers who had received the training of Total Nutritional Therapy (TNT) and Goal Nutrition Therapy (GNT) for Cancer Patient.In the control group,the nutritional therapy was given by doctors according to their conventional experience.Nutritional conditions,gastrointestinal function recovery conditions,complications and hospital stays were compared between the two groups.Results:First,the weight,triceps skinfold thickness and arm muscle circumference of preoperative 1 day and postoperative 7 day in the observation patients were significantly higher than those in the control patients (P ＜ 0.05).Second,the level of serum prealbumin of preoperative 1 day,postoperative 1 and 7 day in the observation patients was significantly higher than that in the control patients (P ＜ 0.05).Third,the time of anus exhaust and defecate in observation group was significantly shorter than that in the control group (P ＜ 0.01).Fourth,each group had one patient who suffered bleeding after operation,and 2 patients in control group had anastomotic leakage.Fifth,the time of hospital stays in the observation group was significantly shorter than that in the control group (P ＜ 0.01).Conclusion:The standardized nutritional therapy for gastric cancer can improve the patient's nutrition status,promote the recovery of gastrointestinal function,and then decrease the time of hospital stays during perioperation.
