在部和膝盖关节整形术中的营养考虑:对当前证据的批判性分析
Avianna E Arapovic1, Fong H Nham2, Hussein Darwiche2
1Oakland University William Beaumont School of Medicine, Rochester, Michigan.
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|August 5, 2024
概括
这项研究强调了手术患者的营养策略. 关键的发现包括使用纤维素蛋白-白蛋白比率用于营养不良查和特定补充剂以改善结果和减少疼痛.
科学领域:
- 手术营养是指手术营养.
- 代谢支持 代谢支持
- 优化患者的优化
背景情况:
- 手术患者中普遍存在营养不良,影响了他们的康复.
- 在外科手术环境中,肉症和肥胖症带来了独特的挑战.
- 术前营养状况显著影响手术结果.
研究的目的:
- 为手术患者确定有效的营养干预措施.
- 探索营养不良查和管理的方法.
- 评估减少疼痛和减轻并发症的策略.
主要方法:
- 在初始营养不良查中使用纤维素蛋白比率.
- 通过抵抗训练实施蛋白质和必需氨基酸补充剂.
- 服用欧米茄-3和欧米茄-6脂肪酸可以获得抗氧化剂和肌肉增益的好处.
- 研究腺三酸盐和硫酸用于治疗疼痛.
- 采用激励面试和多学科团队为肥胖患者的手术前减肥.
主要成果:
- 纤维原蛋白-白蛋白比率低于11.7可以启动营养不良查.
- 蛋白质补充剂 (1.2-1.9 g/kg) 与必需氨基酸,β-基β-β-甲基酸和抵抗训练相结合,有利于sarcopenic患者.
- 欧米茄-3和欧米茄-6脂肪酸支持肌肉质量增加,并具有抗氧化特性.
- 氨酸三酸盐和硫酸补充剂可以减少术后疼痛和阿片类药物的使用.
- 通过激励面试和多学科团队实现的手术前减肥 (>20磅) 降低了致病性肥胖患者的并发症率.
结论:
- 有针对性的营养干预可以显著改善手术患者的治疗结果.
- 早期的营养不良查和量身定制的补充剂对恢复至关重要.
- 多种模式的策略是有效的管理sarcopenia,疼痛和肥胖相关的并发症在术后期.
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