Effect of high fat and low carbohydrate enteral nutrition on the nutritional status and respiratory function of patients with mechanical ventilation in Intensive Care Unit
10.16151/j.1007-810x.2017.04.007
- VernacularTitle:高脂低糖肠内营养制剂对ICU机械通气病人营养及肺部功能影响的研究
- Author:
Xijiang ZHANG
;
Jie CHEN
;
Changming WANG
;
Zhan ZHAO
- Keywords:
Mechanical ventilation;
High fat and low carbohydrate;
Enteral nutrition;
Respiratory function;
Immune function
- From:
Parenteral & Enteral Nutrition
2017;24(4):216-220
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To observe the nutritional status and respiratory function of the patients with mechanical ventilation in Intensive Care Unit after high fat and low carbohydrate enteral nutrition treatment.Methods:271 patients with mechanical ventilation in Intensive Care Unit were randomly divided into two groups:study group and control group.The study group was given high fat and low carbohydrate enteral nutrition treatment,while the control group with Enteral Nutritional Suspension.Thealbumin,prealbumin,blood gas analysis(PaC02,Pa0) and RQ,VC02,V02,IgG,CD4,CD4/CD8 were observed.Results:After nutritional support,nutritional status of two groups were improved,but there was no significant difference regarding the serum albumin and prealbumin.The PaO2,VO2,VCO2,RQ,IgG,CD4,CD4/CD8 and the total time of mechanical ventilation were improved,and the study group was superior to the control group.Conclusion:High fat and low carbohydrate enteral nutrition improves the nutritional status and respiratory function of the patients with mechanical ventilation in Intensive Care Unit,and decreases the total time of mechanical ventilation and total medical expenses.
