Naiman Melissa, Markota Andrej, Hegazy Ahmed, Dingley John, Kulstad Erik
Collaborative for Advanced Research, Design, and Evaluation, University of Illinois at Chicago, 2121W. Taylor Street #540, Chicago, IL 60612.
Medical Intensive Care Unit, University Medical Center Maribor, Ljubljanska 5, 2000 Maribor, Slovenia.
Mil Med. 2018 Mar 1;183(suppl_1):162-168. doi: 10.1093/milmed/usx207.
Core temperature management is an important aspect of critical care; preventing unintentional hypothermia, reducing fever, and inducing therapeutic hypothermia when appropriate are each tied to positive health outcomes. The purpose of this study is to evaluate the performance of a new temperature management device that uses the esophageal environment to conduct heat transfer. De-identified patient data were aggregated from three clinical sites where an esophageal heat transfer device (EHTD) was used to provide temperature management. The device was evaluated against temperature management guidelines and best practice recommendations, including performance during induction, maintenance, and cessation of therapy. Across all active cooling protocols, the average time-to-target was 2.37 h and the average maintenance phase was 22.4 h. Patients spent 94.9% of the maintenance phase within ±1.0°C and 67.2% within ±0.5°C (574 and 407 measurements, respectively, out of 605 total). For warming protocols, all of the patient temperature readings remained above 36°C throughout the surgical procedure (average 4.66 h). The esophageal heat transfer device met performance expectations across a range of temperature management applications in intensive care and burn units. Patients met and maintained temperature goals without any reported adverse events.
核心体温管理是重症监护的一个重要方面；预防意外体温过低、降低发热以及在适当的时候诱导治疗性低温均与良好的健康结果相关。本研究的目的是评估一种利用食管环境进行热传递的新型体温管理设备的性能。从三个使用食管热传递设备（EHTD）进行体温管理的临床站点汇总了去识别化的患者数据。根据体温管理指南和最佳实践建议对该设备进行评估，包括治疗诱导、维持和停止期间的性能。在所有主动降温方案中，平均达到目标温度的时间为2.37小时，平均维持阶段为22.4小时。患者在维持阶段有94.9%的时间体温在±1.0°C范围内，67.2%的时间体温在±0.5°C范围内（在总共605次测量中，分别为574次和407次测量）。对于升温方案，在整个手术过程中（平均4.66小时），所有患者的体温读数均保持在36°C以上。食管热传递设备在重症监护病房和烧伤病房的一系列体温管理应用中均达到了性能预期。患者达到并维持了体温目标，且未报告任何不良事件。
