摘要
目的 探讨糖预处理对全身麻醉患者围手术期体温的影响. 方法 择期行妇科腹腔镜手术患者60例,均采用全身麻醉,采用随机数字表法分为2组(每组30例):试验糖预处理组(CHO组),术前晚口服800 ml糖预处理液,麻醉前2 h再次口服400 ml;对照禁食组(FAST组),常规手术前晚12点以后禁食、禁饮.记录患者围手术期(诱导时,麻醉后15、30、45、60 min、术毕)的体温变化及寒战评分. 结果 两组患者麻醉诱导时体温差异无统计学意义(P>0.05).麻醉后各时点和术毕时CHO组患者体温均明显高于FAST组,差异有统计学意义(P<0.05).CHO组患者的寒战评分低于FAST组,差异有统计学意义(P<0.05). 结论 糖预处理能够有效改善全身麻醉患者围手术期低体温的发生,并降低术后寒战.
Objective The aim of this study is to investigate the effect of preoperative carbohydrate loading (CHO) on perioperative body temperature of gynaecological patients with general anesthesia. Methods Sixty female patients undergoing surgery were randomized to either fasting overnight (FAST group) or receive 800 ml of CHO in the evening before and 400 ml of CHO 2 h before anesthesia (CHO group)(n=30). Perioperative body temperatures (induction of anesthesia, after anesthesia 15, 30, 45, 60 min and the end of surgery) and degree of shivering were recorded. Results The basal temperature was not significantly different between two groups (P>0.05). The FAST group showed a significantly greater decrease in temperature from the baseline than the CHO group (P<0.05). Postoperative shivering scores of patients in FAST group is significantly higher than scores of patients in CHO group (P<0.05). Conclusions Preoperative carbohydrate loading reduces hypothermia in gynaecological patients under general anesthesia.
作者
章扬
罗雪晶
陈世彪
Zhang Yang;Luo Xuejing;Chen Shibiao(Department of Anesthesialogy,the First Affiliated Hospital of Nanchang University,Nanchang 330006,China)
出处
《国际麻醉学与复苏杂志》
CAS
2018年第12期1097-1099,共3页
International Journal of Anesthesiology and Resuscitation
关键词
糖
预处理
围手术期
低体温
寒战
Carbohydrate
Pretreatment
Perioperative
Hypothermia
Shivering