Bodoky G, Harsányi L
1st Department of Surgery, Semmelweis University Medical School, Budapest, Hungary.
Acta Chir Hung. 1989;30(1):55-61.
It is well established that the nutritional state greatly influences tolerance during the operation. Authors present a new procedure for the early postoperative enteral alimentation having not been used in Hungary so far. Twelve hours after operation, a pump-operated, gradually increasing amount of oligopeptide food-preparation and concentrate is introduced continuously into the second jejunal loop intraoperatively. Using this method, a caloric intake of 9572 kJ can be achieved already from the fourth postoperative day onwards. Based on our experience gained from 32 patients, the method can be recommended for an up-to-date postoperative enteral alimentation.
营养状况对手术期间的耐受性有很大影响，这一点已得到充分证实。作者提出了一种早期术后肠内营养的新方法，该方法迄今在匈牙利尚未使用过。术后12小时，术中通过泵将逐渐增加量的寡肽食品制剂和浓缩液持续注入空肠第二段。使用这种方法，从术后第四天起即可实现9572千焦的热量摄入。根据我们从32例患者身上获得的经验，该方法可推荐用于现代术后肠内营养。
