不同营养制剂对脑卒中患者营养状况的影响

The effect of different enteral nutrition on nutritional status in acute stroke patients

目的评价不同肠内营养制剂对脑卒中患者营养状况的影响及胃肠道不良反应发生情况。方法将44例脑卒中患者随机分为高蛋白组和标准组,每组22例,高蛋白组以瑞高作为肠内营养制剂,标准组以瑞素作为肠内营养制剂,全部患者均于发病早期(5天内)开始肠内营养,营养支持时间不少于2周,测定营养支持前及营养支持第1周、第2周多项营养指标,并监测其胃肠道不良反应发生情况。结果营养支持第2周,高蛋白组ALB及Hb高于标准组,差异有统计学意义(P<0.05)。营养支持第1周及第2周,高蛋白组TC、TG、LDH明显高于标准组,差异有统计学意义(P<0.05和P<0.01)。两组胃肠道并发症发生率低,且均被纠正,差异无统计学意义。结论高蛋白营养制剂可改善脑卒中患者营养状况,胃肠道耐受性好。

Objective To evaluate the effect of different enteral nutrition on nutritional status and complications in acute stroke patients. Methods Fourty-four cases of acute stroke patients were randomly divided into high protein group and standard group. High protein group was supplied by Fresubin 750MCT and standard group was supplied by Fresubin. All patients enteral nutrion support began in five days from onset and lasted two weeks at least. The levels of nutritional status and complications were measured during nutrition support. Results The levels of serum albumin and hemoglobin in high protein group were signifficantly higher （P〈0.05） than those in standard group at the end of the second week of nutrition support. The levels of total cholesterol,triglyceride and low density lipoprotein were signifficantly higher （P〈0.05, P〈0.01） in high protein group than those in standard group at the end of the first and the second week of nutrition support. There were less complications in two groups. Conclusion Nutritional status in acute stroke patients supplied by high protein enteral nutrition is improved.