患有晚期喉或喉癌手术的患者的营养状况和术后并发症
Teresa Brown1,2, Anna Edwards3,4,5, Alice Pashley3
1School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD, Australia. teresa.brown@health.qld.gov.au.
概括
在头癌患者手术前营养不良显著增加了手术后并发症和住院时间. 早期营养评估对于更好的结果至关重要.
科学领域:
- 在瘤学瘤学.
- 营养科学 营养科学
- 外科手术的结果
背景情况:
- 营养不良是头癌手术中术后结果的关键预测因素.
- 经过验证的营养评估工具在准确的风险评估中未得到充分利用.
研究的目的:
- 调查营养状况与手术后并发症之间的联系.
- 确定营养状况对头癌患者的大型手术停留时间的影响.
主要方法:
- 对40名头癌患者进行了回顾性队列研究,这些患者接受了喉切除术,喉切除术或喉切除术.
- 使用主观全球评估 (SGA) 工具评估营养状况.
- 术后并发症和住院时间被追溯审查.
主要成果:
- 在手术前的营养不良发生在40%的患者身上.
- 营养不良患者的整体并发症率 (57%对44%) 和压力损伤率 (86%对14%) 较高.
- 与营养不良患者 (20天) 相比,营养良好患者的住院时间中位数较短 (17.5天).
结论:
- 早期识别和管理营养不良对于减少术后并发症至关重要.
- 解决营养不良问题可以显著减少逗留时间.
- 营养评估应成为头癌患者预康复计划的组成部分.
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