胃肠道癌症患者的营养状况及术后感染因素分析。
Nutritional status of patients with gastrointestinal cancers and analysis of factors for postoperative infections.
机构信息
Department of Oncology and Intervention, General hospital of TISCO, The Sixth Hospital of Shanxi Medical University, No.7 Yingxin Street, Jiancaoping District, Taiyuan City, 030003, Shanxi Province, China.
出版信息
BMC Cancer. 2024 Nov 12;24(1):1389. doi: 10.1186/s12885-024-13093-w.
BACKGROUND
Patients with gastrointestinal cancer have a higher risk of malnutrition and postoperative infection.
OBJECTIVE
To investigate the nutritional status of patients with gastrointestinal cancers and factors for postoperative infections.
METHOD
Based on the nutritional risk status, 294 patients with gastrointestinal tumours were divided into a nutritional risk group and a non-nutritional risk group, and the differences between the two groups were compared.
RESULTS
Among the included patients, 128 were at preoperative nutritional risk (43.54%); there were significant differences between the two groups in terms of age (66.25 ± 11.73 vs. 58.36 ± 10.41 years, P < 0.001), percentage of gastric cancers (39.84% vs. 28.92%, P = 0.049), percentage of stage IV tumours (60.16% vs. 45.18%, P = 0.011), total protein (64.90 ± 6.82 vs. 67.21 ± 7.41 g/L, P = 0.007), albumin (38.32 ± 4.74 vs. 41.61 ± 5.10 g/L, P < 0.001) and haemoglobin (112.72 ± 22.63 vs. 125.11 ± 22.79 g/L, P < 0.001). Multivariate logistic regression analysis showed that risk factors for postoperative infections in patients included age ≥ 60 years (odds ratio [OR] = 2.266 95%CI = 1.357-4.134), Nutrition Risk Screening (NRS)-2002 score ≥ 3 (OR = 2.183, 95%CI = 1.218-4.102), alcohol history (OR = 2.505, 95%CI = 1.370-4.683), comorbid diabetes mellitus (OR = 2.110, 95%CI = 1.381-4.023) and surgical time ≥ 6 h (OR = 2.446, 95%CI = 1.359-4.758).
CONCLUSION
Patients with gastrointestinal cancers are at high incidence of preoperative nutritional risk, and those with an NRS-2002 score of > 3, history of alcohol consumption and surgical time of > 6 h have a higher risk of postoperative infections.
背景
胃肠道癌症患者存在更高的营养不良和术后感染风险。
目的
调查胃肠道癌症患者的营养状况及术后感染的相关因素。
方法
根据营养风险状况，将 294 例胃肠道肿瘤患者分为营养风险组和非营养风险组，比较两组间的差异。
结果
纳入患者中，术前有营养风险者 128 例（43.54%）；两组在年龄（66.25±11.73 岁比 58.36±10.41 岁，P<0.001）、胃癌比例（39.84%比 28.92%，P=0.049）、IV 期肿瘤比例（60.16%比 45.18%，P=0.011）、总蛋白（64.90±6.82 g/L 比 67.21±7.41 g/L，P=0.007）、白蛋白（38.32±4.74 g/L 比 41.61±5.10 g/L，P<0.001）和血红蛋白（112.72±22.63 g/L 比 125.11±22.79 g/L，P<0.001）方面差异均有统计学意义。多因素 logistic 回归分析显示，年龄≥60 岁（比值比[OR]2.266，95%置信区间[CI]1.357-4.134）、NRS-2002 评分≥3（OR 2.183，95%CI 1.218-4.102）、饮酒史（OR 2.505，95%CI 1.370-4.683）、合并糖尿病（OR 2.110，95%CI 1.381-4.023）和手术时间≥6 h（OR 2.446，95%CI 1.359-4.758）是术后感染的危险因素。
结论
胃肠道癌症患者术前营养风险发生率较高，NRS-2002 评分>3、有饮酒史和手术时间>6 h 的患者术后感染风险更高。
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