[Nutritional factors associated with complications in major abdominopelvic surgery]

major abdomino-pelvic surgery includes a series of procedures that carry a high percentage of postoperative complications. Our objective is to identify the factors related to post-surgical complications, classified according to Clavien-Dindo classification, with special attention to nutritional factors in patients who undergo major abdomino-pelvic surgery.

retrospective observational study between July 2012 and December 2013. A total of 255 patients undergoing major abdomino-pelvic surgery (colorectal, gastric, obesity or total cystectomy) were selected on a scheduled basis. Four types of variables were collected: sociodemographic, baseline, diagnostic and outcome variables, including perioperative complications that were classified in 5 grades according to the Clavien-Dindo scale, and for the analysis of results, two groups of patients were separated: The group with complications grade 0 and I and group 2 with complications III to V. The statistical analysis was performed using IBM SPSS version 22.0.

patients had a mean age of 65 years. Twenty patients (7.8%) returned in the first 30 days after surgery and 8 patients (3.1%) died. 152 cases (59.6%) were classified in group 1 and 103 cases (40.4%) in group 2. When analyzing both groups, we found significant differences in the operative variables: type of surgery and laparoscopic or open approach. Regarding the physiological and nutritional parameters, we observed significant differences in the following factors: preoperative BMI, preoperative albumin, preoperative hemoglobin and day of onset of postoperative tolerance.

in our study we have identified modifiable factors, such as hemoglobin and preoperative albumin, BMI and early onset of oral tolerance, related to postoperative morbidity. Preoperative nutritional status is related to postoperative complications in major abdomino-pelvic surgery.