心脏手术患者的术后营养状况:在中国上海进行的多中心观察研究
Rui Liang1,2,3, Xueyan Li3, Ying Zhou2,3
1School of Medicine, Tongji University, Shanghai, 200092, China.
General thoracic and cardiovascular surgery
|August 27, 2025
概括
心脏手术患者经常摄入不够的蛋白质, 增加营养不良的风险. 早期的营养支持,特别是对于老年患者和炎症患者,可以改善康复结果.
科学领域:
- 心脏病学
- 营养科学
- 手术恢复
背景情况:
- 心血管疾病需要在全球范围内增加心脏手术.
- 术前营养对于手术结果至关重要, 蛋白质摄入是关键.
- 手术后增强恢复 (ERAS) 方案强调了早期的胃肠功能恢复.
研究的目的:
- 评估心脏手术患者的手术前蛋白质摄入量.
- 找出与此群体营养不良相关的因素.
- 探索营养状况对住院时间的影响.
主要方法:
- 在197名接受选择性心脏手术的患者中进行前性观察研究.
- 24小时的饮食回忆用于测量手术后7天的蛋白质摄入量.
- 通过NRS-2002和血清白蛋白评估营养状况;用于分析的通用估计方程 (GEE).
主要成果:
- 平均蛋白质摄入量 (每天0. 58g/ kg) 显著低于建议的每天1.5g/ kg.
- 晚年和白细胞数量增加是营养不良的独立危险因素.
- 口服营养补充剂 (ONS) 显示对营养不良有保护作用.
结论:
- 心脏手术患者通常表现出外科手术期间的蛋白质缺乏.
- 建议早期进行营养干预,特别是对于老年患者或具有炎症标志物的患者.
- 术后第7天的营养不良与更长的住院时间相关,强调需要及时提供营养支持.
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