The effect of local food-borne enteral nutrition in improving the nutritional status of ischemic stroke patients
10.3760/cma.j.cn115455-20230918-00263
- VernacularTitle:局部食源性肠内营养改善缺血性脑卒中患者营养状况的效果观察
- Author:
Ling ZENG
1
;
Hongyu LI
;
Zhui YONG
;
Hong TANG
Author Information
1. 成都市第一人民医院临床营养科，成都 610095
- Publication Type:Journal Article
- Keywords:
Enteral nutrition;
Brain infarction;
Nutritional status;
Permissive low heat calorie
- From:
Chinese Journal of Postgraduates of Medicine
2025;48(2):182-186
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To investigate the effect of local food-source enteral nutrition(EN) to improve the nutritional status of stroke patients.Methods:The clinical data of 180 patients with ischemic stroke admitted to the First People′s Hospital of Chengdu and the Second People′s Hospital of Chengdu during the period from June 2021 to June 2023 were selected retrospectively, patients in both groups received EN at 24 to 48 h after admission, and total energy intake was evaluated 7 d later, which was divided into the standard calorie group (90 cases) and the low- calorie group (90 cases) according to total energy intake. The total energy intake of patients in the standard calorie group increased to 125 -146 kJ/ (kg·d) after 7 d. Patients in the low-calorie group gradually increased to 105 kJ/ (kg·d) after 7 d. The changes in inflammatory factors and nutritional indexes before and after treatment were compared between the two groups, and the incidence of malnutrition and neurological function deficit before and after treatment were compared between the two groups.Results:After treatment, the levels of serum interleukin 1β, tumor necrosis factor-α, ultrasensitive C-reactive protein in the low-calorie group were lower than those in the standard calorie group: (16.74 ± 4.33) ng/L vs. (20.15 ± 5.68) ng/L, (25.58 ± 5.09)ng/L vs. (30.04 ± 6.46) ng/L, (12.41 ± 3.29) mg/L vs.(15.24 ± 4.18) mg/L, there were statistical differences ( P<0.05); the levels of serum total protein, albumin, transferrin were higher than those in the standard calorie group: (66.42 ± 8.32) g/L vs. (60.58 ± 8.32) g/L, (46.32 ± 6.39) g/L vs. (41.42 ± 5.34) g/L, (3.44 ± 0.65) g/L vs. (3.12 ± 0.31) g/L, there were statistical differences ( P<0.05). The incidence of malnutrition in the low-calorie group was lower than that in the standard calorie group: 3.33%(3/90) vs. 12.22%(11/90), there was statistical difference ( χ2 = 9.05, P<0.05). After 1 month and 3 months of treatment, the scores of National Institute of Health stroke scale (NIHSS) scores in the low-calorie group were lower than that in the standard calorie group: (15.76 ± 3.54) scores vs. (22.34 ± 6.24) scores, (8.65 ± 2.74) scores vs. (11.76 ± 4.83) scores, there were statistical differences ( P<0.05). Conclusions:Early local food-borne EN can improve the nutritional status of stroke patients, reduce the expression of inflammatory factors, and facilitate the improvement of neurological damage.
