整蛋白型与短肽型肠内营养制剂在胃癌术后患者中应用比较

Comparison of Application of Intacted Protein-based and Short Peptide-based Enteral Nutrition Preparation in Patients with Gastric Cancer Surgery

目的:探讨整蛋白型与短肽型肠内营养制剂对胃癌术后患者康复效果的影响。方法:选择2016年12月-2018年8月我院收治的胃癌患者80例,使用随机数表法将所有患者分为2组,各40例。对照组予以整蛋白型肠内营养制剂支持,观察组予以短肽型肠内营养制剂支持,比较两组营养指标水平及不良反应发生情况。结果:与术前相比,两组白蛋白(ALB)、前白蛋白(PA)及血红蛋白(HGB)三项营养指标水平均有所降低,但观察组高于对照组,差异有统计学意义(P<0.05);观察组不良反应发生率为12.50%(5/40),低于对照组的35.00%(14/40),差异有统计学意义(P<0.05)。结论:与整蛋白型肠内营养制剂相比,短肽型肠内营养制剂在胃癌术后患者中具有更高的临床应用价值,利于较好的维持其营养状态,且所引发的不良反应较少,营养支持效果显著。

Objective:To investigate the effect of intacted protein-based and short peptide-based enteral nutrition preparation on postoperative recovery in patients with gastric cancer surgery.Methods:80 patients with gastric cancer in the hospital from December 2016 to August 2018 were selected, and they were divided into two groups by random number table, with 40 cases in each group. Control group was given intacted protein-based enteral nutrition preparation support, while observation group was given short peptide-based enteral nutrition preparation support. The levels of nutritive indexes and adverse reactions were compared between the two groups.Results:Compared with before surgery, the levels of albumin (ALB), prealbumin (PA), hemoglobin (HGB) in the two groups decreased, but observation group was higher than control group (P<0.05); The incidence of adverse reactions in observation group [12.50%(5/40)] was lower than control group [35.00%(14/40)](P<0.05).Conclusion:Compared with intacted protein-based enteral nutrition preparation, short peptide-based enteral nutrition preparation for patients with gastric cancer surgery has higher clinical application value, it can maintain nutritional status, reduce adverse reactions, and have significant nutritional support effects.