鱼油脂肪乳剂对胃癌病人术后炎性反应的影响

Influence of fish oil fat emulsion on inflammatory response in postoperated patients suffering from gastric carcinoma

目的:研究鱼油脂肪乳对胃癌病人术后炎性反应的影响。方法:将100例全胃切除术病人随机分为研究组与对照组。研究组病人术后使用中长链脂肪乳剂+鱼油脂肪乳剂,对照组使用中长链脂肪乳剂,分别检测两组病人手术前和术后第7天外周血清C反应蛋白(CRP),白细胞介素(IL-1β,IL-6)水平,并记录全身性炎症反应综合征(SIRS)的发生率。结果:两组病人术前CRP、IL-1β和IL-6无显著性差异(P>0.05)。术后第7天各项指标与术前比均有显著性差异(P<0.05)。研究组术后SIRS发生率显著低于对照组(P<0.05)。结论:使用添加鱼油脂肪乳的肠外营养能明显抑制胃癌病人术后的炎性反应。

Objective： To study the influence of fish oil fat emulsion on inflammatory response in postoperated patients with gastric carcinoma.Methods： 100 post-operated patients of gastric carcinoma were randomly divided into study group（n=50） and control group（n=50）.All the patients were assigned to receive total parenteral nutrition with the equal nitrogen and calory,and those in study group received fish oil fat emulsion additionally.Level of inflammatory response was detected before and after operation.Results： The level of inflammatory response in study group decreased significantly after operation while it didn＇t in control group.The difference was observed in level of inflammatory response before and after operation in study group.Conclusion： Fish oil fat emulsion can release the inflammatory response after operation in patients with gastric carcinoma,and reduce the incidence of SIRS.