欧洲肠外肠内营养学会外科患者营养治疗实践指南解读

Interpretation of ESPEN Practical Guideline:Clinical Nutrition in Surgery

营养不良是外科手术后并发症发生的重要危险因素。不少外科患者,尤其是胃肠道手术患者存在营养不良及营养不良风险,积极开展围手术期营养治疗尤其是术后早期进食有利于外科患者加速康复,改善预后及生活质量。为规范、合理地开展围手术期营养治疗,欧洲肠外肠内营养学会(ESPEN)于2021年7月1日发表了2021版外科患者营养治疗实践指南ESPEN Practical Guideline:Clinical Nutrition in Surgery。该指南从临床实用性出发,对2017年ESPEN发布的外科患者营养治疗指南进行缩减,包括外科患者营养治疗的总体原则和特殊类型外科患者的个体化营养治疗,总计给出37条推荐,并添加了流程图,更加便于临床医师、营养师及护士等在临床实践中使用。笔者对该指南进行解读,以供国内同行学习、交流,为我国外科患者营养治疗提供参考。

Malnutrition is an important risk factor of postoperative complications,which are commonly seen in surgical patients especially those with gastrointestinal surgeries.Perioperative nutrition especially early feeding after surgery is recommended to enhance postoperative recovery,improve patients′ prognosis and quality of life.In order to carry out perioperative nutritional therapy standardly and rationally,European Society for Parenteral and Enteral Nutrition( ESPEN) has released ESPEN Practical Guideline:Clinical Nutrition in Surgery on 1st July,2021.The new guideline is shortened and transformed based on the formal one for easier use in clinical practice.Ranging from general principle to specific diseases,the guideline provides 37 recommendations on nutrition treatment for surgical patients and is complemented with flow charts.Therefore,this ESPEN guideline is a practical tool for all professionals including physicians,dieticians,nutritionists and nurses during clinical practice.