术前营养风险评估及干预在胸腹腔镜联合食管癌根治术患者中的应用效果

The effect of applying preoperative nutritional risk assessment and interventions in patients undergoing thoracic laparoscopy combined with radical resection for esophageal cancer

目的探讨基于风险评估指导下的术前营养干预在胸腹腔镜联合食管癌根治术(TEL)患者中的应用效果。方法选择2019年2月至2020年6月在我院拟行TLE的患者95例,采用分层随机法分为干预组48例与对照组47例。对照组给予围术期常规护理干预及术后营养干预,干预组给予风险评估指导下的术前营养干预。比较两组患者营养学指标、手术相关指标、并发症。结果术前1天、术后1周,干预组TEL患者血清前白蛋白(PA)、视黄醇结合蛋白(RBP)、转铁蛋白(TRF)高于对照组(P<0.05);术后肛门排气时间、引流管拔除时间、住院时间短于对照组(P<0.05)。切口感染等并发症发生率低于对照组(χ2=4.597,P<0.05)。结论基于风险评估指导下的术前营养干预有助于改善TEL患者营养状况,促进患者术后康复,减少并发症的发生。

Objective To investigate the effect of the application of preoperative nutritional risk assessment and interventions in patients undergoing thoracoscopic-laparoscopic esophagectomy(TLE).Methods Ninety-five TLE patients admitted to our hospital from February 2019 to June 2020 were selected.The patients were divided into the experiment group(n=48)and the control group(n=47).The control group was given perioperative routine nursing interventions while the experiment group was given preoperative nutritional risk assessment and interventions.Afterwards,nutritional indexes,operation-related indexes and complications were compared between the two groups.Results Before 1 day of surgery and after 1 week of surgery,the levels of serum prealbumin(PA),retinol binding protein(RBP)and transferrin(TRF)were higher in the experiment group than those in the control group(P<0.05).Anal exhaust time,drainage tube removal time and hospitalization time in the experiment group were shorter than those in the control group(P<0.05).Incision infection rates and other complications in the intervention group were lower than those in the control group(χ2=4.597,P<0.05).Conclusion Preoperative nutritional interventions guided by risk assessment can help improve the nutritional status,promote the postoperative recovery,and reduce the complications.