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消化道恶性肿瘤营养不良患者的临床评估方法 被引量:7

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摘要 在各种恶性肿瘤中,营养不良的发生率高达40%-80%,其中20%-50%的恶性肿瘤患者死于营养不良,而非疾病本身。术前营养不良是术后并发症的一个独立危险因素,可增加患者术后死亡率、延长住院时间及增加住院费用^[1]。有报道,营养干预能够改善患者营养状态或改变疾病转归删。
出处 《承德医学院学报》 2012年第1期68-69,共2页 Journal of Chengde Medical University
基金 承德市2010年科学技术研究与发展计划课题(201021033)
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参考文献9

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  • 7蒋朱明,陈伟,张澍田.中国11个城市大医院6个临床专科5303例住院患者营养不良风险筛查(期中小结摘要)[J].中国临床营养杂志,2006,14(4):263-263. 被引量:83
  • 8吴国豪,刘中华,全应军,吴肇汉.普外科住院患者营养状况评价[J].中华普通外科杂志,2004,19(12):732-734. 被引量:34
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二级参考文献13

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