低热量肠内营养对机械通气患者临床预后的影响

Impact of Hypocaloric Enteral Nutrition on Clinical Outcomes in Mechanically Ventilated Patients

目的比较早期给予低热量和常规热量肠内营养对机械通气患者的临床预后。方法将64例需机械通气的患者随机分为两组,分别予以常规热量和低热量肠内营养治疗,治疗时间为7天。结果低热量和常规热量肠内营养组患者比较,医院获得性感染发生率和呼吸机相关性肺炎发生率均显著降低(P<0.05)。低热量肠内营养组患者机械通气时间较常规热量肠内营养组患者明显缩短(P<0.05),两组患者总住院时间和医院内死亡率的差异均无统计学意义(P>0.05),低热量肠内营养组患者肠内营养相关不良反应的发生率较常规热量肠内营养组显著降低(P<0.05)。结论机械通气患者实施低热量的肠内营养能减少肠内营养相关并发症,缩短机械通气时间,提高患者生存质量。

Objective To compare the impact of early low-calorie and conventional-calorie enteral nutrition for the clinical outcome of mechanically ventilated patients.Methods Sixty-four patients with mechanical ventilation were randomly allocated to receive either the normocaloric enteral nutrition or hypocaloric enteral nutrition for 7 days.Results The percentage of hospital infections and ventilator-associated pneumonia were lower in the hypocaloric group than in the normocaloric group(P<0.05).The length of ventilation was shorter in the hypocaloric group than that in the normocaloric group(P<0.05).There were no significant betweengroup differences with respect to the hospital length of stay and the hospital mortality rate(P>0.05).The gastrointestinal intolerance was more frequent in the normocaloric group than in the hypocaloric group(P<0.05).Conclusion Low calorie enteral nutrition can reduce the complications related to enteral nutrition,shorten the time of mechanical ventilation and improve the quality of life of patients with mechanical ventilation.