摘要
目的:探讨乳清蛋白粉对颌面部骨折内固定术后病人营养状况和临床结局的影响。方法:选取颌面部骨折内固定术后病人65例,分为试验组(n=32)和对照组(n=33)。两组病人均经鼻胃管行营养支持,营养配餐按照热量125.5 k J(30 kcal)/(kg·d)、蛋白质1.6 g/(kg·d)给予。肠内营养(EN)配方选择普通匀浆膳,不足部分蛋白质以蛋白粉补充。试验组病人给予乳清蛋白粉,对照组给予大豆复合蛋白粉。分别于手术后第1和第10天清晨空腹抽取外周静脉血,测定血红蛋白(Hb)、血清转铁蛋白(TF)、前清蛋白(PA)、清蛋白(ALB),体液免疫指标(Ig A、Ig G、Ig M);监测人体成分分析(骨骼肌、蛋白质、体脂肪和无机盐);记录术后感染发生率。结果:术后第10天,试验组与对照组比较,TF、Hb、Ig A和骨骼肌,差异均有显著性统计学意义(P<0.05)。试验组病人术后第10天,TF、PA、Hb、Ig A、Ig M和骨骼肌水平均高于术后第1天,且差异有显著性统计学意义(P<0.05)。对照组术后第10天PA高于第1天,差异有显著性统计学意义(P<0.05)。结论:乳清蛋白粉强化的EN可明显改善颌面部骨折内固定术后病人的营养状况。
Objective： To investigate the effect of whey protein powder on nutritional status and clinical outcomes in patients aftermaxillofacial fracture fixation. Methods： 65 patients with maxillofacial fractures were collected and divided into experimental group （n = 32） and control group （n = 33 ）. Both of thesetwogroups were given isocaloric 125.5 kJ （ 30 kcal） / （ kg·d） and isonitrogenousl. 6 g/（ kg· d） nutrition by nasogastric. Normal homogenized meal were selected as enteral nutrition and protein powder were supplement when the protein was not enough. The experimental group was given whey protein powder and the control group was given soy complex protein powder. Nutrition （Hb, TF, PA, ALB ） and immune （IgA, IgG, IgM） indices were measured on postoperative day 1 and 10 ;Monitor body composition analysis （ skeletal muscle, protein, body fat, inorganic salts） and record the incidence of postoperative infection. Results： The indices such as transferrin （TF）, hemoglobin （Hb）, IgA and skeletal muscle were significantly increased in experimental group compared with control group on postoperative day 10 （P 〈 O. 05 ） ; Compared with postoperative day 1 ,TRF, prealbumin （PA）, Hb, IgA, IgM and skeletal muscle were significantly increased on postoperative day 10 in experimental group （P 〈 0.05 ） ; Compared with postoperative day 1, PA was significantly increased on postoperative day 10 in control group （P 〈 0.05 ）. Conclusion： Enteral nutrition enriched with whey protein powder can improve the nutritional status of patients with maxillofacial fracture.
出处
《肠外与肠内营养》
北大核心
2016年第4期209-211,215,共4页
Parenteral & Enteral Nutrition
基金
河北省卫生厅重点科技研究计划(20130537)
关键词
乳清蛋白粉
颌面部骨折
营养状况
临床结局
Whey protein powder
Maxillofacial fractures
Nutritional status
Clinicaloutcomes
