基于营养风险指数分类的术前营养状态对心脏手术患者预后的影响

The influence of preoperative nutritional status based on nutritional risk index on the prognosis of patients with cardiac surgery

目的:观察术前营养状态对心脏手术患者预后的影响.方法:回顾性分析2015年1月至2019年6月南京医科大学附属苏州医院胸心外科132例心脏手术患者的临床资料.根据营养风险指数将患者分为A组(重度营养风险组+中度营养风险组)和B组(轻度营养风险组+无营养风险组),比较两组患者住院时间和术后死亡、感染、低心排综合征、心律失常、出血、急性肾损伤、腹胀腹泻、脑卒中等并发症发生率.结果:A组患者住院时间明显长于B组患者,术后死亡、感染、低心排综合征、腹胀腹泻发生率明显高于B组患者.结论:基于营养风险指数分类的术前营养状态对心脏手术患者预后有显著影响.营养风险指数简单易用,可作为心脏手术患者结局的预测指标.

Objective:To explore the influence of preoperative nutritional status on the prognosis of patients with cardiac surgery. Methods:The 132 patients with cardiac surgery in Nanjing Medical University Affiliated Suzhou Hospital from January 2015 to Jun 2019 were retrospectively investigated and divided into group A(high and moderate nutritional risk groups) and group B(mild and no nutritional risk groups) according to nutritional risk index. Hospital days and the incidence of postoperative complications such as death, infection, low cardiac output syndrome, arrhythmias, hemorrhage, acute kidney injury, abdominal distention and diarrhea, stroke were calculated and compared between two groups. Results:Hospital days of patients in group A were obviously longer than that of patients in group B. And the incidence of postoperative death, infection, low cardiac output syndrome, abdominal distention and diarrhea of patients in group A were obviously higher than that of patients in group B. Conclusions:Preoperative nutritional status based on nutritional risk index has a significant influence on the prognosis of patients with cardiac surgery. Nutritional risk index is simple and can be used as a clinical outcome predictor of patients with cardiac surgery.