Objective: To systematically evaluate the effects of heating infusion on gastrointestinal complications of patients with enteral nutrition. Methods: The domestic and foreign databases including Cochrane Library, PubMe...Objective: To systematically evaluate the effects of heating infusion on gastrointestinal complications of patients with enteral nutrition. Methods: The domestic and foreign databases including Cochrane Library, PubMed, EMBASE, Web of Science, Chinese biomedical literature database (CBM), Wan Fang database (Wan Fang), China National Knowledge Infrastructure (CNKI) and VIP Database for Chinese Technical Periodicals(VIP) were retrieved. The retrieval contents were randomized controlled trials on improving gastrointestinal complications of patients with enteral nutrition by heating infusion of nutrient solution. Data were collected by two reviewers according to the data extraction tables. Results: A total of 17 randomized controlled trials with 1683 subjects were chosen. The results of meta analysis showed that the rate of abdominal pain, abdominal distension and nausea in patients with enteral nutrition could be reduced by warm infusion of nutrient solution, but the effect of the infusion on vomiting, constipation, stomach retention and diarrhea was not superior. Conclusion: Heating infusion of nutrient solution can reduce the incidence of abdominal pain, abdominal distension and nausea in patients with enteral nutrition.展开更多
目的:探讨肠内营养(EN)液不同输注速度对神经内科危重病人胃潴留的影响。方法:将109例进行EN的病人根据洼田饮水试验不同结果将其分为A、B、C三组,洼田饮水试验5分为A组,4分为B组,3分为C组。A组EN输注速度为60~79 m L/h;B组80~99 m L/h;...目的:探讨肠内营养(EN)液不同输注速度对神经内科危重病人胃潴留的影响。方法:将109例进行EN的病人根据洼田饮水试验不同结果将其分为A、B、C三组,洼田饮水试验5分为A组,4分为B组,3分为C组。A组EN输注速度为60~79 m L/h;B组80~99 m L/h;C组100~120 mL/h,温度控制在39℃~41℃,观察各组病人住院期间胃潴留的发生情况。结果:同A组病人相比,B组病人发生胃潴留的风险并未显著增加(OR=2.062,95%CI:0.477~8.919,P=0.333),C组病人发生胃潴留的风险显著增加(OR=5.315,95%CI:1.198~23.574,P=0.028),线性趋势检验显示,输注速度与胃潴留风险之间存在显著性的剂量反应关系(线性趋势P<0.05)。结论:使用加温营养泵,温度控制在39℃~41℃,输注速度在60~100 mL/h时可有效减少胃潴留的发生,考虑到鼻饲时间和临床护理人员的工作量等客观因素,神经内科危重病人在入院第4天,泵入速度80~100 mL/h值得在临床推广应用。展开更多
文摘Objective: To systematically evaluate the effects of heating infusion on gastrointestinal complications of patients with enteral nutrition. Methods: The domestic and foreign databases including Cochrane Library, PubMed, EMBASE, Web of Science, Chinese biomedical literature database (CBM), Wan Fang database (Wan Fang), China National Knowledge Infrastructure (CNKI) and VIP Database for Chinese Technical Periodicals(VIP) were retrieved. The retrieval contents were randomized controlled trials on improving gastrointestinal complications of patients with enteral nutrition by heating infusion of nutrient solution. Data were collected by two reviewers according to the data extraction tables. Results: A total of 17 randomized controlled trials with 1683 subjects were chosen. The results of meta analysis showed that the rate of abdominal pain, abdominal distension and nausea in patients with enteral nutrition could be reduced by warm infusion of nutrient solution, but the effect of the infusion on vomiting, constipation, stomach retention and diarrhea was not superior. Conclusion: Heating infusion of nutrient solution can reduce the incidence of abdominal pain, abdominal distension and nausea in patients with enteral nutrition.
文摘目的:探讨肠内营养(EN)液不同输注速度对神经内科危重病人胃潴留的影响。方法:将109例进行EN的病人根据洼田饮水试验不同结果将其分为A、B、C三组,洼田饮水试验5分为A组,4分为B组,3分为C组。A组EN输注速度为60~79 m L/h;B组80~99 m L/h;C组100~120 mL/h,温度控制在39℃~41℃,观察各组病人住院期间胃潴留的发生情况。结果:同A组病人相比,B组病人发生胃潴留的风险并未显著增加(OR=2.062,95%CI:0.477~8.919,P=0.333),C组病人发生胃潴留的风险显著增加(OR=5.315,95%CI:1.198~23.574,P=0.028),线性趋势检验显示,输注速度与胃潴留风险之间存在显著性的剂量反应关系(线性趋势P<0.05)。结论:使用加温营养泵,温度控制在39℃~41℃,输注速度在60~100 mL/h时可有效减少胃潴留的发生,考虑到鼻饲时间和临床护理人员的工作量等客观因素,神经内科危重病人在入院第4天,泵入速度80~100 mL/h值得在临床推广应用。
