在患有食道癌的患者中,术前营养指标和术后并发症之间的关系:元分析
Shaoxue Li1, Haoran Zhang1, Jie He1
1School of Nursing, Anhui Medical University, Hefei, China.
营养不良显著增加了食道癌患者手术后并发症的风险. 综合营养指标和骨肌肉指数是关键预测指标,强调营养状况评估的重要性.
科学领域:
- 在瘤学瘤学.
- 营养科学 营养科学
- 医学统计 医学统计
背景情况:
- 营养状况对于管理食道癌并发症至关重要.
- 评估营养不良和术后并发症之间的联系对于患者的治疗结果至关重要.
研究的目的:
- 评估食道癌患者营养不良和术后并发症之间的关联.
- 确定哪些营养评估指标最能预测并发症的发生.
- 分析患者特征对这种关系的影响.
主要方法:
- 医疗数据库的系统文献审查,截至2023年7月.
- 使用随机效应模型对22项研究 (5,675名受试者) 的元分析.
- 对于并发症,聚合的赔率比率 (ORs) 和95%的置信区间 (CI).
主要成果:
- 营养指标与术后并发症有很强的相关性 (OR = 1.45,95% CI: 1.30-1.62).
- 综合指标 (OR = 2.68) 和骨肌指数 (OR = 2.93) 显示出显著的关联.
- 实验室指标 (OR = 1.05) 并没有显著关联;正常的BMI和住院状态增加了并发症风险.
结论:
- 营养不良是导致食道癌症并发症的重要危险因素.
- 营养评估工具和患者特征影响并发症的发展.
- 专注于综合营养状况可以改善患者管理,减少不良事件.
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