经过全关节整形手术的患者的营养学家主导的围手术干预改善了结果:系统性审查
Steven L Yee1, R Cole Schmidt2, James Satalich2
1Virginia Commonwealth University School of Medicine, Richmond, VA, USA.
手术前的营养干预措施显著改善了接受全关节整形手术 (TJA) 的患者的结果. 这些干预措施减少了住院时间,并发症和成本,优化了患者的康复.
科学领域:
- 整形外科手术 整形外科手术
- 营养科学 营养科学
- 基于证据的医学基于证据的医学.
背景情况:
- 营养评估对于在选择性全关节关节整形术 (TJA) 之前优化患者至关重要.
- 术前营养干预是一个可修改的因素,但它对TJA结果的影响需要进一步研究.
研究的目的:
- 评估营养干预措施对可选全关节关节整形术 (TJA) 结果的影响.
主要方法:
- 系统性审查遵循系统性审查和元分析 (PRISMA) 准则的首选报告项目.
- 在Ovid Medline,Embase和Cochrane图书馆搜索了接受外科期间营养师主导干预的初级单边TJA患者的研究.
- 分析了营养方案,患者人口统计,住院时间,术后实验室和并发症的数据.
主要成果:
- 四项涉及5006名患者的研究符合纳入标准,使用含有或不含碳水化合物溶液的蛋白质主导饮食.
- 干预组显示停留时间 (LOS) 显著减少,白蛋白输液减少,伤口排水减少.
- 观察到较低的低血,低血,降低的C反应蛋白 (CRP),改善的时间出床,并降低了整体成本.
结论:
- 营养学家主导的营养干预对初级TJA结果显示出潜在的好处.
- 外科医生应考虑在术前优化方案中进行营养干预.
- 需要进一步的研究来确定最佳的营养方案和对TJA的监测.
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