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[术后营养查和管理对老年退行性脊柱形手术中术后感染性并发症的影响]
1Department of Orthopedics & Elderly Spinal Surgery, Xuanwu Hospital of Capital Medical University, National Clinical Research Center for Geriatric Diseases, Beijing 100053, China.
Zhonghua yi xue za zhi
|March 2, 2025
概括
术后营养管理显著减少了老年脊柱手术患者的术后感染,这些患者有营养不良的风险. 这种干预改善了营养标志物,降低了白蛋白输血率,证明了其安全性和有效性.
科学领域:
- 老年人手术是一门老年手术.
- 营养管理 营养管理
- 感染性并发症 感染性并发症
背景情况:
- 接受退行性脊柱形手术的老年患者有营养不良的高风险.
- 手术后感染性并发症对这一患者群体的结果构成重大威胁.
- 术后营养干预措施在减轻这些风险方面的作用需要进一步研究.
研究的目的:
- 评估术后营养查和管理对术后感染性并发症的影响.
- 评估营养干预对实验室参数和输血率的影响,在接受脊髓手术的老年患者中.
主要方法:
- 对139名患有退行性脊柱形的老年患者进行了回顾性队列研究,这些患者经历了开放的后部胸融合.
- 用MNA-SF (迷你营养评估简单表格) 确定为营养不良或有风险的患者.
- 对照组与接受标准化外科手术前营养管理的干预组之间的比较.
主要成果:
- 干预组显示,术后感染相关并发症的发生率明显较低 (10.1%对22.9%,P=0.044).
- 在手术后的第三天,干预组中观察到较高的血清白蛋白和预后营养指数 (PNI) 水平.
- 干预组的专输血率明显较低 (31.9%对48.6%,P=0.045).
结论:
- 术后营养查和管理对于接受脊柱形手术的老年患者来说是安全有效的.
- 这些干预措施成功地减少了营养不良或危险患者感染相关的并发症.
- 在术前优化营养状况可以改善临床结果,并减少对白蛋白输血的需要.
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