摘要
目的:探讨食管癌术后早期应用肠内营养的的安全性、可行性及应用价值。方法:98例食管癌患者术后随机分为两组,普通输液组(对照组,49例)、早期接受肠内营养组(EN组,49例),EN组术后24h开始行肠内营养治疗,营养支持连续7d,两组热量基本相等,并对两组患者进行术前、术后第8d营养状态评价,比较术后肠功能恢复及住院天数、住院费用等。结果:两组患者血浆蛋白、前白蛋白、体重均较术前下降,以对照组显著,但EN组前白蛋白降低较对照组少,差异有统计学意义;术后肠道功能恢复EN组明显加快,术后并发症发生率以对照组为高;住院时间以对照组长。结论:食管癌术后肠内营养术后早期肠内营养安全、有效、经济,能改善营养状态,促进肠功能的恢复,又能提高机体免疫功能,减少并发症,提高手术成功率。
Objective： to discuss the safety, feasibilty and application value of the application of early enteral nutrition in postoperative esophageal. Method：98 cases of postopeartive exophageal patients were divided randomly into two groups： normal infusion group（control group, 49 cases）, early enteral nutrition group （EN group, 19 cases）. Enteral nutrition was given 24h after operation in EN group, nutrition support 7d continuously. The two groups show equal calorie. Preoperative and postoperative （the 8th day） nutritious status of the two groups were evaluated. Recovery of intestinal function, hospitalization days, fees and etc. were compared. Result： Plasma protein, prealbumin and weight of the two groups declined compared with those before operation, and control group shows significant difference. But prealbumin reduction in EN group is significantly lower than that in the control group. Recovery of intestinal function in EN group is evidently speedy, postoperative complications occurrence of control group is higher, hospitalization time of control group is longer. Conclusion： Early enteral nutrition in postoperative esophageal is safe, effective and economic, which can improve nutrition condition, better intestinal function recovery, enhance mechanism immunity, reduce complications, and increase success rate of surgery.
出处
《安徽卫生职业技术学院学报》
2012年第4期49-50,共2页
Journal of Anhui Health Vocational & Technical College
关键词
食管癌
早期肠内营养
术后
Esophageal
Early enteral nutrition
Postoperative
