肠内营养在胃癌术后的临床应用

目的分析肠内营养(EN)在胃癌术后的临床应用价值。方法选择胃癌手术后需要营养支持的90例患者随机进入EN组和肠外营养(PN)组,两组营养支持均等热量、等氮量,分别于术前、术后严密观察患者的全身情况。结果(1)EN组体重、上臂肌围(AMC)、三头肌皮褶厚度(TSF)和血红蛋白均高于PN组(P>0.05);(2)PN组血浆白蛋白、血中谷氨酰胺的下降较EN组明显,P=0.02和0.009;(3)术后并发症发生率EN组8.9%(4/45例),PN组26.7%(12/45例);两组比较,差异有显著性意义(P=0.03)。死亡4例,其中PN组3例,EN组1例。结论EN可降低胃癌手术后并发症的发生率,提高手术后的疗效。

Clinical analysis of postoperative enteral nutrition in patients with gastric carcinoma

Objective To analyze the clinical value of postoperative enteral nutrition (EN) in patients with gastric carcinoma. Methods Ninety patients with gastric carcinoma who underwent operation and required nutrition support were randomly divided into enteral nutrition (EN) group and parenteral nutrition (PN) group, and received isonitrogenic and isocalorie nutrition. Nutritional status were closely monitored before and after operation. Results The changes of body weight, arm muscle circumference(AMC), triceps skinfold(TSF) and hemoglobin were more obvions in PN group, but there was no significant difference between two groups (P >0.05). Decreases of albumin and glutamine were more evident in PN group than those in EN group (P=0.02,0.009). The morbidity rate was 8.9%in EN group, and was 26.7%in PN group (P=0.03). Conclusion Compared with PN support, EN can reduce the postoperative complications and improve the effect of the operation.