胃肠道癌的手术后的长期营养改变
Richard Jacobson1, Erin N Gurd2, Jose M Pimiento1
1Department of Gastrointestinal Oncology, Moffitt Cancer Center and Research Institute, Tampa, Florida, USA.
概括
改善的胃肠道 (GI) 癌症治疗导致更长的生存期,但往往会导致令人衰弱的营养变化. 本综述详细介绍了肠胃癌手术相关的营养问题以及多学科团队的管理策略.
科学领域:
- 在瘤学瘤学.
- 外科胃肠道外科手术
- 临床营养学 临床营养学
背景情况:
- 胃肠道 (GI) 癌症的手术和辅助疗法的进步增加了患者的存活率.
- 手术后的营养改变是胃肠道癌症治疗的常见和使人虚弱的副作用.
研究的目的:
- 为多学科团队提供全面了解与肠道癌症手术相关的术后解剖学,生理学和营养发病率.
- 详细说明特定于操作的长期营养发病率及其潜在的病理生理学.
主要方法:
- 综述由常见的癌症手术导致的肠道的解剖学和功能变化来组织.
- 它综合了有关特定作业营养病症及其管理的当前知识.
主要成果:
- 常见的肠胃癌手术导致特定的,通常是长期的,营养疾病.
- 介绍了有效的干预措施来管理个体营养疾病.
结论:
- 多学科的方法对于评估和治疗患有肠道癌症相关的营养疾病的患者至关重要.
- 最佳的患者管理范围不仅仅是瘤监测,还包括长期的营养支持.
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