营养不良在接受外科手术的人群中的患病率:前性横截面研究
Abdulrahman Alamri1,2,3, Kholoud Alaamer1,2,3, Yasser Almogbel4
1Pharmaceutical Care Services, King Abdulaziz Medical City, Ministry of the National Guard Health Affairs, Riyadh 11426, Saudi Arabia.
Healthcare (Basel, Switzerland)
|February 25, 2025
概括
营养不良影响了18.1%的手术患者,第一阶段是最常见的. 早期的营养评估和干预对于更好的手术结果和恢复至关重要.
科学领域:
- 临床营养学 临床营养学
- 手术患者护理手术患者护理
- 公共卫生 公共卫生
背景情况:
- 营养不良是一个重要的公共卫生问题,特别是在住院外科手术患者中.
- 慢性疾病和社会经济因素导致营养状况不佳.
- 适当的营养支持对于手术恢复和尽量减少并发症至关重要.
研究的目的:
- 评估成人手术患者在入院时营养不良的发生率.
- 确定与该人口营养不良相关的风险因素.
- 为提高患者康复和临床结果的策略提供信息.
主要方法:
- 对282名成年手术患者进行的前性观察性横截面研究.
- 利用营养不良普遍查工具 (MUST) 和迷你营养评估简单表格 (MNA-SF) 进行风险评估.
- 员工全球营养不良领导倡议 (GLIM) 诊断标准和风险因素分析的后勤回归.
主要成果:
- 总体营养不良患病率为18.1%,第一阶段营养不良患病率为9.6%.
- 在男性,老年人和年轻人以及接受骨科或整体手术的患者中观察到更高的营养不良率.
- 显著比例的患者超重 (27.7%) 或肥胖 (46.5%).
结论:
- 成人手术患者在入院时普遍存在营养不良 (18%).
- 强调急需进行手术前营养查和有针对性的干预措施.
- 强调营养支持对于改善手术患者治疗结果的重要性.
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