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在紧急一般外科手术中识别营养不良:系统性审查

Daniel L Ashmore^1,2, Adil Rashid¹, Timothy R Wilson²

¹School of Medicine and Population Health, Faculty of Health, University of Sheffield, Sheffield, UK.

|September 25, 2023

概括

在紧急一般外科手术中,营养不良的评估差异很大. 标准化营养查和评估对于更好地识别手术患者的风险至关重要.

科学领域:

手术营养是指手术营养.
医学营养不良医学营养不良
一般外科整体外科

背景情况:

紧急整形手术是一种高风险的实践,需要由于代谢性压力而获得营养支持.
营养不良是接受紧急整体手术的患者的一个重大问题.
目前用于定义和确定这一群体营养不良的方法需要检查.

研究的目的:

检查当前用于定义和确定紧急整体外科的营养不良的方法.
在此背景下审查营养查和评估工具的使用情况.

主要方法:

从2000年1月到2022年1月,在多个数据库 (MEDLINE,Embase,CINAHL) 进行了系统的文献搜索.
包括涉及成人患者的紧急整体外科诊断的研究,评估营养状况.
排除标准包括患者已经接受营养支持的研究.

主要成果:

在选的6700项研究中,包括31项研究在分析中.
在75%的研究中,使用各种方法提供了营养不良的定义.
体重指数 (BMI) 和白蛋白水平是营养状况的最常见标志物.

结论:

在紧急一般外科手术中,如何识别营养不良风险存在显著差异.
为未来的研究,建议将营养查和评估作为独立的过程进行标准化.
通过标准化的方法,可以更好地了解手术患者的营养不良风险.

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