摘要
目的:研究ω-3鱼油脂肪乳对胃肠道手术后病人炎症反应和凝血功能的影响。方法:胃肠道手术病人30例,随机分为鱼油(FO)组和中长链脂肪乳(MCT)组,术后PN支持方案MCT组给予中长链脂肪乳剂,FO组加用ω-3鱼油脂肪乳剂,其他治疗措施相同。检测所有病人治疗前后外周血中炎症反应指标和凝血功能指标。结果:FO组病人术后炎症反应指标水平显著低于术前(P<0.05),MCT组病人该指标则无显著差异甚至术后略有升高;凝血功能指标两组病人手术前后均无显著性差异(P>0.05)。结论:ω-3鱼油脂肪乳剂能减轻胃肠道手术后病人的炎症反应,对凝血功能无明显影响。
Objective: To study the influence of ω-3 fish oil lipid emulsion on inflammatory response and coagulation function in postoperative patients with gastrointestinal disease. Methods: 30 patients with gastrointestinal disease were divided into fish oil group(FO) and MCT group(MCT). The MCT pa- tients received M/L lipid emulsion, and those in FO received ω-3 fish oil additionally. Inflammatory re- sponse and coagulation function were detected before and after operation. Results : The level of inflam- matory response in FO group decreased significantly after operation and it didnt in MCT group. There was no difference in coagulation function between the two groups. Conclusion: ω-3 fish oil lipid emulsion can release the inflammatory response after operation in patients with gastrointestinal disease, and there were no influence on the coagulation function.
出处
《肠外与肠内营养》
CAS
北大核心
2009年第5期272-275,共4页
Parenteral & Enteral Nutrition
关键词
Ω-3鱼油脂肪乳
胃肠道手术
炎症反应
凝血功能
ω-3 fish oil lipid emulsion
Gastrointestinal operation
Inflammatory response
Coagulation function