鱼油脂肪乳对食管癌病人术后免疫功能的影响

The effect of ω-3 fish oil fat emulsion on immune function in postoperative patients with esophageal cancer

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.