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术前肠内免疫营养可改善胃肠道癌患者的术后结局。

Preoperative enteral immunonutrition improves postoperative outcome in patients with gastrointestinal cancer.

作者信息

Xu Jianmin, Zhong Yunshi, Jing Dayong, Wu Zhaohan

机构信息

Department of General Surgery, Zhongshan Hospital, Fudan University Medical Center, Shanghai, 200032, People's Republic of China.

出版信息

World J Surg. 2006 Jul;30(7):1284-9. doi: 10.1007/s00268-005-0756-8.

Abstract

OBJECTIVES

The purpose of this study was to evaluate the effect of preoperative immunonutrition pharmaceutics (IMPACT) diet versus standard enteral nutrition (EN) on the nutritional status and immunity of patients with colorectal or gastrointestinal (GI) cancer and to evaluate whether it influences the incidence of postoperative complication.

METHODS

Sixty patients with GI cancer were randomly divided into 2 groups, immunonutrition (IM) and control diet (CT), each of which was fed with IMPACT and conventional diet, respectively, for 7 days before surgical procedures. Variables of nutritional status and immunity, postoperative complications, infections, and the days of postoperative hospitalization were measured.

RESULTS

There were no significant differences in the immunological and nutritional variables between the 2 groups preoperatively. The incidence of postoperative complications was significantly lower and the days of postoperative hospitalization were significantly decreased in the IM group. Serum concentrations of both prealbumin (PALB) and transferrin (TRF) were lower in the IM than in the CT group on postoperative day 3 (P<0.01). TRF continued to be significantly lower in the CT group than in the IM group between day 4 and day 7. However, PALB was significantly lower than before operation in the IM group on postoperative day 3 and TRF was significantly higher in the IM than the CT group on postoperative day 3 (P<0.05). Both PALB and TRF were significantly higher in the IM than the CT group on postoperative day 7 (P<0.05). Postoperative immunoglobulin G (IgG) level in the IM group was higher than that in the CT group (13.35+/-2.06 g/l vs. 9.59+/-2.23 g/l, P<0.05). CD4/CD8 ratio was significantly higher in the IM group (2.10+/-0.51 vs. 1.62+/-0.52, P<0.05).

CONCLUSIONS

Preoperative enteral IM in patients with GI cancer improves nutritional status and immunity and decreases the incidence of postoperative complications and infections.

摘要

目的

本研究旨在评估术前免疫营养制剂(IMPACT)饮食与标准肠内营养(EN)对结直肠癌或胃肠道(GI)癌患者营养状况和免疫力的影响,并评估其是否会影响术后并发症的发生率。

方法

60例胃肠道癌患者被随机分为两组,即免疫营养组(IM)和对照饮食组(CT),每组在手术前分别给予IMPACT饮食和传统饮食7天。测量营养状况和免疫、术后并发症、感染以及术后住院天数等变量。

结果

两组术前免疫和营养变量无显著差异。IM组术后并发症发生率显著降低,术后住院天数显著减少。术后第3天,IM组血清前白蛋白(PALB)和转铁蛋白(TRF)浓度均低于CT组(P<0.01)。在第4天至第7天期间,CT组TRF仍显著低于IM组。然而,IM组术后第3天PALB显著低于术前,术后第3天IM组TRF显著高于CT组(P<0.05)。术后第7天,IM组PALB和TRF均显著高于CT组(P<0.05)。IM组术后免疫球蛋白G(IgG)水平高于CT组(13.35±2.06 g/l对9.59±2.23 g/l),P<0.05)。IM组CD4/CD8比值显著更高(2.10±0.51对1.62±0.52,P<0.05)。

结论

胃肠道癌患者术前肠内免疫营养可改善营养状况和免疫力,降低术后并发症和感染的发生率。

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