营养风险干预对结直肠癌患者生存质量的影响

Effects of nutritional risk intervention on quality of life in patients with colorectal cancer

目的 探讨营养风险干预对结直肠癌患者生存质量的影响.方法 选择2016年1—12月在十堰市太和医院住院的结直肠癌手术患者98例,随机分为对照组和干预组,每组49例.对照组按照结直肠癌患者护理常规对患者进行营养风险评估和指导,干预组在对照组基础上强化营养风险管理,比较两组患者术后并发症发生情况、实验室指标及生活质量.结果 术后干预组患者发生恶心3例、呕吐3例、腹胀2例,对照组患者发生恶心10例、呕吐11例、腹胀9例,干预组术后并发症发生情况少于对照组（χ2值分别为4.346、5.333、5.018;P〈0.05）.出院前干预组患者总蛋白（71.70±7.35） g/L,白蛋白（50.20±5.46） g/L,血红蛋白（132.20±9.26） g/L,均高于对照组,差异有统计学意义（F值分别为13.587、3.875、8.319;P〈0.05）.出院后1个月,干预组患者生活质量核心量表（EORTC QLQ-C30）总体状况评分（50.79±7.46）分,对照组（42.18±8.02）分,差异有统计学意义（F=3.768,P〈0.05）.结论 强化对结直肠癌患者的营养风险管理,可以有效提高患者营养状况及生存质量,且能在一定程度上降低患者术后并发症的发生率.

Objective To explore the effects of nutritional risk intervention on the quality of life in patients with colorectal cancer. Methods From January to December 2016, a total of 98 colorectal patients from Shiyan Taihe Hospital were randomly divided into control group and intervention group, with 49 cases in each group. The patients in the control group were assessed and guided in routine nursing of colorectal cancer. On the basis of the control group, the intervention group strengthened the management of nutrition risk. The postoperative complications, laboratory indexes and quality of life of the patients were compared between the two groups. Results After operation, there were 3 cases of nausea, 3 cases of vomit and 2 cases of ventosity in the intervention group; and there were 10 cases of nausea, 11 cases of vomit and 9 cases of ventosity in the control group. The postoperative complications of the intervention group was less than that of the control group （χ2=4.346, 5.333, 5.018; P〈0.05）. Before discharge, the total protein （TP） was （71.70±7.35） g/L, albumin （ALB） was （50.20±5.46） g/L, hemoglobin （HB） was （132.20±9.26） g/L in the intervention group, which were higher than those in the control group, and the differences were statistically significant （F=13.587, 3.875, 8.139;P〈 0.05）. After 1 month of discharge, the overall score of Europe Organization for Research and Treatment of Cancer Quality of Life Questionnaire-C30 （EORTC QLQ-C30） was （50.79±7.46） in the intervention group, and （42.18±8.02） in the control group, and the difference was statistically significant （F=3.768, P〈 0.05）. Conclusions Strengthening the nutritional risk management in patients with colorectal cancer can effectively improve the nutritional status and quality of life, and can reduce the incidence of postoperative complications to some extent.