量化食物稠度对提高食管癌术后患者安全进食的效果评价

Effect of quantitative food consistency on improving safety of oral feeding in patients with esophageal cancer after operation

目的探讨量化食物稠度对提高食管癌术后患者安全进食的效果。方法采用洼田饮水试验筛选食管癌根治术后并发喉返神经损伤致吞咽困难患者120例,采用随机数字表法分为研究组和对照组,各60例。对照组给予常规饮食护理,研究组在常规饮食护理的基础上给予匀浆饮食,量化食物稠度并配合相应的饮食指导。记录患者不安全进食发生情况。结果对照组进食后出现刺激性呛咳35(58.33%)例,研究组出现15(25.00%)例,2组差异有统计学意义(P<0.01)。研究组进食后出现哽噎感、胸闷等不适症状的发生率低于对照组,差异具有统计学意义(P<0.01)。结论量化食物稠度可有效减少食管癌术后并发喉返神经损伤患者经口进食后误吸及不适感,提高患者进食安全性。

Objective To investigate the effect of quantitative food consistency on improving safety of oral feeding in patients with esophageal cancer after operation. Methods Totally 120 patients with dysphagia caused by recurrent laryngeal nerve injury after radical surgery for esophageal cancer were selected. The patients were randomly divided into the study group(n=60) and the control group(n=60). Patients in the control group received routine diet nursing. A homogenate diet instruction to quantify the consistency of food was provided in the study group, and corresponding dietary instructions were provided in addition to routine nursing. The unsafe events of oral feeding were recorded. Results There were 35(58.33%) patients in the control group and 15(25.00%) patients in the study group suffered from coughing and irritated throat after oral feeding, with a significant difference(P<0.01). The incidence rates of feeling of choking and chest distress in the study group were lower than those in the control group(P<0.01). Conclusion The quantitative food consistency can effectively reduce the risk of aspiration and discomfort after oral feeding in patients with recurrent laryngeal nerve injury after esophageal cancer operation, and improve the safety of eating.