A nationwide survey of perioperative nutritional management of patients undergoing pancreatoduo-denectomy: a report from 64 level A tertiary hospitals
10.3760/cma.j.cn115610-20200929-00640
- VernacularTitle:胰十二指肠切除围术期营养管理的调查研究(附全国64家三甲医院报告)
- Author:
Jingyong XU
1
;
Jishu WEI
;
Hongyuan CUI
;
Qiang XU
;
Xianna ZHANG
;
Wenming WU
;
Junmin WEI
Author Information
1. 北京医院普通外科 国家老年医学中心 中国医学科学院老年医学研究院 100730
- From:
Chinese Journal of Digestive Surgery
2020;19(10):1062-1069
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To assess the current practice in perioperative nutritional managament of patients undergoing pancreatoduodenectomy from 64 level A tertiary hospitals in China, and investigate nutritional managament strategies.Methods:The cross-sectional survey was conducted. From March 31 st to April 13 th, electronic questionnaires of perioperative nutritional management of patients undergoing pancreatoduodenectomy were sent to the members of Youth Club of Chinese Pancreatic Surgery Association and some pancreatic surgeons from other level A tertiary hospitals in China. The questionnaires were issued by online Wechat platform. Observation indicators: (1) general data; (2) preoperative nutritional management; (3) intraoperative nutritional management; (4) postoperative nutritional management; (5) comparison of nutritional management among medical centers with different surgical amount. Measurement data with normal distribution were represented as Mean± SD. Count data were described as absolute numbers or percentages, and comparison between groups was analyzed using the chi-square test. Results:(1) General data: a total of 96 questionnaires from 64 level A tertiary hospitals in 35 cities of 22 provinces were retrieved. There were 94 males and 2 females, aged (42±7) years, with a range from 29 to 59 years. (2) Preoperative nutritional management. ① Preoperative nutritional evaluation and screening: 62.5%(60/96) of surgeons evaluated preoperative nutritional status for patients. For preoperative screening, 41.7%(40/96) of surgeons performed nutritional screening in every patient, and 54.2%(52/96) performed nutritional screening when considering nutritional support. For screening tools, Nutritional Risk Screening 2002 was used in 66.7%(64/96) of surgeons. For selection of non-tool evaluation parameters, 97.9%(94/96) chose two or more indicators for comprehensive evaluation, 92.7%(89/96) chose Albumin as the evaluation parameter. ② Preoperative nutritional support: there were 13.5%(13/96) of surgeons conducting nutritional support regularly. For preoperative nutritional support methods, nutritional support based on diet was conducted by 94.8%(91/96) of surgeons. For timing of perioperative nutritional support, 43.8%(42/96) of surgeons determined the time according to the surgical time. Based on the theory of enhanced recovery after surgery, 24.0%(23/96)of surgeons routinely gave liquid diet or carbohydrate load at the preoperative 2 hours. (3) Intraoperative nutritional management. ① Intraoperative jejunostomy management: 8.3%(8/96) of surgeons performed routine jejunostomy. ② Intraoperative nutrition line management: the nasojejunal tube was placed intraoperatively by 30.2%(29/96), and the nasogastric tube was placed intraoperatively by 78.1%(75/96). Of the above surgeons, 38.7%(29/75) determined the time to nasogastric tube removal based on gastric volume, and 32.0%(24/75) removed the nasogastric tube after flatus in patients. (4) Postoperative nutritional management. ① Postoperative nutritional support methods: 84.4%(81/96) of surgeons gave nutritional support, in which 56.8%(46/81) mainly gave the parenteral nutrition and transition to diet. Total parenteral nutrition at the postoperative first day or complementary parenteral nutrition was the first choice in 78.1%(75/96) of surgeons, oral feeding at postoperative 7 days was the first choice in 86.5%(83/96) of surgeons. ② Postoperative nutritional management for complications: 63.5%(61/96) of surgeons chose enteral nutritional support through percutaneous endoscopic gastrojejunostomy, nasogastric tube or nasojejunal tube for grade B or C pancreatic fistula, 72.9%(70/96) chose enteral nutritional support through percutaneous endoscopic gastrojejunostomy or nasojejunal tube for delayed gastric emptying. (5) Comparison of nutritional management among medical centers with different surgical amount: of the 96 surgeons, surgeons in medical centers with surgical amount >100 cases a year had the nasogastric tube placement rate of 66.7%(32/48), and surgeons in medical centers with surgical amount ≤100 cases a year had the nasogastric tube placement rate of 89.6%(43/48), showing a significant difference between the two groups ( χ2=7.375, P<0.05). Conclusions:There is no uniform standards for indications, routes, or timing of perioperative nutritional management of patients undergoing pancreatoduodenectomy among surgeons from level A tertiary hospitals in China. In patients undergoing pancreatoduodenectomy, the theories and practice of perioperative nutritional management and enhanced recovery after surgery are diverse, which urgently require prospective study with nutritional management strategy as intervention and expert consensus on perioperative nutritional managament in pancreatic surgery accorded with clinical practice in China.
