厨房饮食与急性胰腺炎的商业聚合物配方:试点随机比较研究
Indu Grover1, Deepak Gunjan1, Namrata Singh1
1Department of Gastroenterology and Human Nutrition Unit, All India Institute of Medical Sciences, New Delhi, India.
European journal of clinical nutrition
|January 19, 2024
概括
基于厨房的饮食与急性胰腺炎患者早期肠道营养的商业配方一样有效. 这一发现对于成本效益管理至关重要,尤其是在发展中国家.
科学领域:
- 胃肠病学和肝病学
- 临床营养学 临床营养学
- 关键护理医学 关键护理医学
背景情况:
- 肠道营养 (EN) 对于治疗急性胰腺炎 (AP),减少严重程度和传染性并发症至关重要.
- 商业上可用的EN配方通常是昂贵的,这给可访问性带来了挑战,特别是在发展中国家.
- 探索成本有效的替代品,如厨房式饮食,对于AP管理至关重要.
研究的目的:
- 为了比较厨房饮食的有效性和安全性与AP患者早期肠道营养的商业聚合物配方.
- 评估疼痛开始后14天内的结果,包括疼痛,耐受性,并发症和生化标志物.
主要方法:
- 一项随机对照试验,涉及60名中度重度至重度AP患者.
- 参与者被分配给接受基于厨房的饮食或商业聚合物配方.
- 关键的结果措施包括再食疼痛,耐受性,传染性并发症,死亡率,住院/ICU,以及CRP,转激素和前白蛋白水平的变化.
主要成果:
- 两组之间在再食疼痛,耐受性,感染并发症或死亡率方面没有发现显著差异.
- 厨房饮食和商业配方组之间的住院和重症监护室 (ICU) 停留时间是可比的.
- 在两种养策略之间,血清C反应蛋白 (CRP),转激素和前白蛋白水平的变化没有显著差异.
结论:
- 基于厨房的饮食是商业聚合物配方的可行和可比的替代方案,用于在AP患者中启动早期肠道营养.
- 这种方法为治疗急性胰腺炎提供了一个可能更容易获得和更具成本效益的营养策略.
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