OBJECTIVETo investigate the guidance role of preoperative nutritional risk screening in perioperative nutrition support for colorectal cancer patients in order to provide evidence for the rational clinical application of nutrition support.

METHODSNutritional risk screening was carried out in 290 hospitalized colorectal cancer patients from The Fourth People's Hospital of Wuxi City, Tongji Hospital of Tongji University and The Second Hospital of Soochow University with the nutritional risk screening(NSR) 2002 score summary table. Postoperative bowel function recovery and associated nutritional indices were compared between patients who received preoperative nutrition support according to the risk screening results and those who did not.

RESULTSAmong 110 patients at nutritional risk, 65 received perioperative nutrition support and had faster recovery of intestinal function [time to first flatus (2.3±0.5) d vs. (3.3±0.5) d, time to first defecation (3.5±0.5) d vs. (4.6±0.6) d, semi-fluid intake (10.1±1.2) d vs. (12.4±2.2) d], shorter postoperative stay [(15.7±1.1) d vs. (18.8±1.4) d], and higher albumin, prealbumin and transferrin [(33.2±4.5) g/L vs. (26.0±4.0) g/L, (0.28±0.05) g/L vs. (0.16±0.04) g/L, (1.92±0.33) g/L vs. (1.75±0.45) g/L] at 7-day postoperatively (all P<0.05) as compared to those without perioperative nutrition support(n=45). While among 180 cases without nutritional risk, there were no significant differences in the above indices between patients who received preoperative nutrition support and those who did not (all P>0.05).

CONCLUSIONIt is important to evaluate the nutritional risk in hospitalized patients with colorectal cancer, and to carry out nutrition support actively for those at nutritional risk.

Colorectal Neoplasms ; therapy ; Female ; Humans ; Male ; Middle Aged ; Nutrition Assessment ; Nutritional Support ; Perioperative Care ; Retrospective Studies ; Risk Assessment

Obj ective To investigate the effects of laparoscopic surgeryon coagulation func-tion in patients with gastric cancer.Methods A total of 71 patients with gastric cancer were divid-ed into laparoscopic group and laparotomy group.Levels of D-dimer (D-D)and fibrinogen (FIB), prothrombin time (PT),activated partial thromboplastin time (APTT)were detected before opera-tion,end of operation and 24 hours after operation.Prothrombin time-international normalized ratio (INR)was calculated and coagulation function was observed in both groups.Results There were no significant differences in APTT and INR before and after operation in both groups (P>0 .05 ). PT at 24 hours after operation was significantly shorter than that before operation(P<0 .05 ),but there was no significant difference between two groups (P>0 .05 ).Levels of FIB and D-D in-creased after operation,and there were significant differences between two groups (P<0 .05 ). Conclusion Blood hypercoagulability and potential thrombosis are associated with patients with la-paroscopic surgery or laparotomy surgery.Preventions during preoperative period should be conduct-ed to mitigate the effects of laparotomy surgery on coagulation function.

Objective To investigate the guidance role of preoperative nutritional risk screening in perioperative nutrition support for colorectal cancer patients in order to provide evidence for the rational clinical application of nutrition support. Methods Nutritional risk screening was carried out in 290 hospitalized colorectal cancer patients from The Fourth People′s Hospital of Wuxi City, Tongji Hospital of Tongji University and The Second Hospital of Soochow University with the nutritional risk screening (NSR) 2002 score summary table. Postoperative bowel function recovery and associated nutritional indices were compared between patients who received preoperative nutrition support according to the risk screening results and those who did not. Results Among 110 patients at nutritional risk, 65 received perioperative nutrition support and had faster recovery of intestinal function [time to first flatus (2.3 ±0.5) d vs. (3.3 ± 0.5) d, time to first defecation (3.5 ±0.5) d vs. (4.6 ±0.6) d, semi-fluid intake (10.1 ±1.2) d vs. (12.4 ± 2.2) d], shorter postoperative stay [(15.7±1.1) d vs. (18.8±1.4) d], and higher albumin, prealbumin and transferrin [(33.2±4.5) g/L vs. (26.0±4.0) g/L, (0.28±0.05) g/L vs. (0.16±0.04) g/L, (1.92±0.33) g/L vs. (1.75±0.45) g/L] at 7-day postoperatively (all P<0.05) as compared to those without perioperative nutrition support (n=45). While among 180 cases without nutritional risk, there were no significant differences in the above indices between patients who received preoperative nutrition support and those who did not (all P>0.05). Conclusion It is important to evaluate the nutritional risk in hospitalized patients with colorectal cancer , and to carry out nutrition support actively for those at nutritional risk.

Objective To investigate the guidance role of preoperative nutritional risk screening in perioperative nutrition support for colorectal cancer patients in order to provide evidence for the rational clinical application of nutrition support. Methods Nutritional risk screening was carried out in 290 hospitalized colorectal cancer patients from The Fourth People′s Hospital of Wuxi City, Tongji Hospital of Tongji University and The Second Hospital of Soochow University with the nutritional risk screening (NSR) 2002 score summary table. Postoperative bowel function recovery and associated nutritional indices were compared between patients who received preoperative nutrition support according to the risk screening results and those who did not. Results Among 110 patients at nutritional risk, 65 received perioperative nutrition support and had faster recovery of intestinal function [time to first flatus (2.3 ±0.5) d vs. (3.3 ± 0.5) d, time to first defecation (3.5 ±0.5) d vs. (4.6 ±0.6) d, semi-fluid intake (10.1 ±1.2) d vs. (12.4 ± 2.2) d], shorter postoperative stay [(15.7±1.1) d vs. (18.8±1.4) d], and higher albumin, prealbumin and transferrin [(33.2±4.5) g/L vs. (26.0±4.0) g/L, (0.28±0.05) g/L vs. (0.16±0.04) g/L, (1.92±0.33) g/L vs. (1.75±0.45) g/L] at 7-day postoperatively (all P<0.05) as compared to those without perioperative nutrition support (n=45). While among 180 cases without nutritional risk, there were no significant differences in the above indices between patients who received preoperative nutrition support and those who did not (all P>0.05). Conclusion It is important to evaluate the nutritional risk in hospitalized patients with colorectal cancer , and to carry out nutrition support actively for those at nutritional risk.

Obj ective To investigate the effects of laparoscopic surgeryon coagulation func-tion in patients with gastric cancer.Methods A total of 71 patients with gastric cancer were divid-ed into laparoscopic group and laparotomy group.Levels of D-dimer (D-D)and fibrinogen (FIB), prothrombin time (PT),activated partial thromboplastin time (APTT)were detected before opera-tion,end of operation and 24 hours after operation.Prothrombin time-international normalized ratio (INR)was calculated and coagulation function was observed in both groups.Results There were no significant differences in APTT and INR before and after operation in both groups (P>0 .05 ). PT at 24 hours after operation was significantly shorter than that before operation(P<0 .05 ),but there was no significant difference between two groups (P>0 .05 ).Levels of FIB and D-D in-creased after operation,and there were significant differences between two groups (P<0 .05 ). Conclusion Blood hypercoagulability and potential thrombosis are associated with patients with la-paroscopic surgery or laparotomy surgery.Preventions during preoperative period should be conduct-ed to mitigate the effects of laparotomy surgery on coagulation function.