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鱼油脂肪乳对食管癌病人术后免疫功能的影响 被引量:6

The effect of ω-3 fish oil fat emulsion on immune function in postoperative patients with esophageal cancer
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摘要 目的:探讨鱼油脂肪乳对食管癌病人术后免疫功能的影响。方法:将77例食管癌病人随机分为观察组(治疗中添加鱼油脂肪乳,n=41)和对照组(常规治疗,n=36),其他治疗两组相同。两组病人于术前1 d、术后第1和第7天检测血清免疫球蛋白Ig G、Ig A、Ig M、总淋巴细胞计数(TLC)和T细胞亚群水平(CD3+、CD3+CD4+、CD4+/CD8+),并对两组的结果数据进行比较。结果:术前1 d,两组病人各指标均无显著性差异。术后第1天,两组病人各指标均较术前明显降低;术后第7天,观察组病人Ig G、Ig A、Ig M和TLC较对照组明显升高(P<0.05)。T细胞亚群中CD3+、CD3+CD4+、CD4+/CD8+水平明显高于对照组(P<0.05),而抑制T细胞CD3+CD8+则无显著性差异(P>0.05)。结论:鱼油脂肪乳可有效提高食管癌病人术后的免疫功能。 Objective: To investigate the effect of fish oil fat emulsion on immune function in postoperative patients with esophageal cancer. Methods: 77 patients with esophageal cancer were randomly divided into two groups, observation group ( course of treatment containing to-3 fish oil fat emul- sion, 41 patients) and control group (course of treatment not containing fish oil fat emulsion, 36 patients). There was no difference between the two groups for the other treatments. Igs, TLC, and T cell subgroups were tested in two groups. Results: On the postoperative 7th days, the levels of IgG, IgA, IgM, TLC, CD3 + , CD3 + CD4 + and CD4 +/CD8 + in observation group were significantly higher than in control group(P 〈0.05) and the level of CD3+/CD8 + was found no significant change in two groups (P 〉 0.05). Conclusion: Fish oil fat emulsion can improve the immune function of postoperative patients with esophageal cancer.
出处 《肠外与肠内营养》 北大核心 2016年第1期24-26,33,共4页 Parenteral & Enteral Nutrition
关键词 食管癌 鱼油脂肪乳 免疫功能 T细胞亚群 Esophageal cancer Fish oil Fatemulsion Immune function T cell subset
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