Effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia
- VernacularTitle:术前医用多维碳水化合物个体化预处理对全身麻醉下髋关节置换老年患者术中体温的影响
- Author:
Xue-jin GUO
1
;
Rong GU
;
Feng-zhen CHEN
;
Shu WANG
;
Ti-jun DAI
Author Information
- Publication Type:Journal Article
- Keywords: multi-dimensional carbohydrates; hip replacement; individual pretreatment; elderly patients; intraoperative body temperature
- From: Journal of Regional Anatomy and Operative Surgery 2025;34(1):54-57
- CountryChina
- Language:Chinese
- Abstract: Objective To investigate the effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia. Methods A total of 81 elderly patients who underwent unilateral hip replacement in Yancheng Third People's Hospital from January 2022 to June 2024 were selected as the study subjects,and they were randomly divided into the conventional group and the pretreatment group. Both groups of patients were given routine fasting and drinking restriction before operation,and patients in the pretreatment group were given individual pretreatment of 5 mL/kg medical multi-dimensional carbohydrates 2 hours before anesthesia. The perioperative related indicators,body temperature,intraoperative hypothermia,adverse reactions during the recovery period,and pre-anesthesia gastric antral ultrasound examination results of patients in the two groups were compared. Results There was no statistically significant difference in the surgical time or intraoperative intravenous fluid infusion between the two groups (P>0.05). The anesthesia recovery time,tracheal extubation time and intraoperative bleeding volume of patients in the pretreatment group were significantly shorter/less than those in the conventional group (P<0.05). At 30 minutes,60 minutes and the end of the surgery,the body temperature of patients in the pretreatment group was significantly higher than that in the conventional group (P<0.05),and the incidences of intraoperative hypothermia and shivering in the pretreatment group were significantly lower than those in the conventional group (P<0.05). There was no statistically significant difference in the cross-sectional area (CSA) of gastric antrum,gastric volume (GV) or ratio of gastric volume/weight (GV/W) between the two groups of patients (P>0.05). Conclusion The individual pretreatment of 5 mL/kg medical multi-dimensional carbohydrates before surgery can significantly reduce the incidence of intraoperative hypothermia in elderly patients with hip replacement under general anesthesia,promote anesthesia recovery,reduce intraoperative bleeding volume and adverse reactions,and not increase the risk of reflux aspiration.
