Kim Ye-Ji, Jeong Sang-Ho, Jung Eun-Jung, Park Taejin, Lee Jin-Kwon, Kim Tae-Han, Kim Young-Hye, Min Jae-Seok, Park Miyeong, Lee Young-Joon
Department of Surgery, Gyeongsang National University Changwon Hospital, Changwon, Republic of Korea.
Department of Surgery, Gyeongsang National University, Jinju, Republic of Korea.
Medicine (Baltimore). 2024 Dec 20;103(51):e40878. doi: 10.1097/MD.0000000000040878.
There are no reports comparing diet recovery between patients who underwent distal gastrectomy (DG) and those who underwent total gastrectomy (TG). The aim of the present study was to compare dietary habits and nutritional status after curative treatment with DG and TG in patients with gastric cancer. We retrospectively collected clinical data from 263 consecutive patients who underwent gastrectomy for gastric cancer without recurrence at a single-center between January 2016 and December 2022. Demographic data, diet questionnaires, and laboratory data were collected. Patients were divided into 2 groups: those who underwent DG and those who underwent TG. Dietary habits and nutritional status were compared between the groups from preoperation until the 36th postoperative month (POM). For the DG and TG groups, the diet volume increased similarly up to the 3rd POM. However, the diet volume of the DG group increased by approximately 10 percentage points compared to that of the TG group from the 6th POM to the 24th POM (77.7% vs 67.8%, P = .025) and 36th POM (77.8% vs 69.8%, P = .104). The volume of the DG group increased until the 24th POM, and the frequency of the DG group decreased until the 36th POM. In contrast, the diet volume of the TG group increased until the 3rd POM (P = .005) but then plateaued, and the diet frequency did not decrease until the 36th POM compared to the 1st POM (P > .05). Nutritional status did not significantly differ between the 2 groups. Patients who underwent TG had a lower diet volume and a greater diet frequency than DG patients did after 6 months. Postoperative nutrition education should be tailored differently for patients undergoing DG and TG. Specifically, TG patients should be educated to increase diet frequency rather than diet volume after surgery.
目前尚无关于接受远端胃切除术（DG）的患者与接受全胃切除术（TG）的患者饮食恢复情况比较的报道。本研究的目的是比较胃癌患者接受DG和TG根治性治疗后的饮食习惯和营养状况。我们回顾性收集了2016年1月至2022年12月期间在单中心连续接受胃癌胃切除术且无复发的263例患者的临床资料。收集了人口统计学数据、饮食问卷和实验室数据。患者分为两组：接受DG的患者和接受TG的患者。比较两组从术前到术后第36个月（POM）的饮食习惯和营养状况。对于DG组和TG组，饮食量在术后第3个月前以相似的方式增加。然而，DG组的饮食量在术后第6个月至第24个月（77.7%对67.8%，P = 0.025）以及术后第36个月（77.8%对69.8%，P = 0.104）比TG组增加了约10个百分点。DG组的饮食量在术后第24个月前增加，而DG组的饮食频率在术后第36个月前下降。相比之下，TG组的饮食量在术后第3个月前增加（P = 0.005），但随后趋于平稳，并且与术后第1个月相比，饮食频率在术后第36个月前没有下降（P > 0.05）。两组之间的营养状况没有显著差异。接受TG的患者在术后6个月后的饮食量低于DG患者，饮食频率高于DG患者。对于接受DG和TG的患者，术后营养教育应有所不同。具体而言，应教育TG患者在术后增加饮食频率而非饮食量。
