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控制营养状况 (CONUT) 和手术部位感染 (SSI) 在选择性脚手术后之间的关系
Yansen Li1, Zixuan Luo1, Shiji Qin1
1Department of Foot and Ankle surgery, Hebei Medical University Third Hospital, No.139 Ziqiang Road, Shijiazhuang, Hebei 050051, China.
概括
手术前控制营养状况 (CONUT) 评分,衡量营养状况,与选择性脚手术后的手术部位感染 (SSI) 有显著的关联. 3或更高的CONUT分数表明SSI风险增加.
科学领域:
- 整形外科手术 整形外科手术
- 外科手术的结果
- 营养评估 营养评估
背景情况:
- 手术部位感染 (SSI) 是骨科手术后的一个严重并发症.
- 手术前的营养状况越来越被认为是影响手术结果的因素.
- 控制营养状况 (CONUT) 评分是评估营养状况的有效工具.
研究的目的:
- 调查手术前控制营养状况 (CONUT) 评分和在接受选择性脚手术的患者中SSI发生率之间的关联.
- 确定CONUT得分的最佳切断值,以识别SSI风险较高的患者.
主要方法:
- 在2019年1月至2023年5月期间进行的1,424次选择性脚手术的回顾性审查.
- 根据血清白蛋白,淋巴细胞计数和总胆固醇计算CONUT得分.
- 使用接收机操作特征 (ROC) 曲线来确定最佳CONUT切线和多变量后勤回归模型来评估与SSI的关联.
主要成果:
- 总共有36个 (2.5%) 的SSI被确定. 预测SSI的最佳CONUT分数截止值被确定为3.
- 与得分<3的患者相比,具有CONUT得分≥3的患者在各种临床因素上表现出显著的差异.
- 多变量分析始终表明,CONUT分数≥3和SSI风险增加 (ORs在3.80至4.72之间) 之间存在显著的关联.
结论:
- 手术前的CONUT分数是一个有价值和独立的SSI风险预测指标,可选脚手术的患者.
- 临床医生可以利用CONUT得分进行个性化风险评估,并制定针对性预防SSI的策略.
- 使用CONUT评分实施营养查可能有助于优化患者选择和术后管理,以减少SSI率.
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