Keerio Rabail Bashir, Ali Muhammad, Shah Kamran A, Iqbal Atif, Mehmood Asif, Iqbal Sikandar
General Surgery, Russell's Hall Hospital, Dudley, GBR.
Surgical Unit, Allama Iqbal Teaching Hospital, Dera Ghazi Khan, PAK.
Cureus. 2024 Dec 30;16(12):e76633. doi: 10.7759/cureus.76633. eCollection 2024 Dec.
Malnutrition is linked to more postoperative problems, a longer recovery period, and a higher death rate; preoperative nutritional condition is a critical factor in surgical outcomes.
This study aimed to evaluate the impact of preoperative nutritional status on surgical outcomes in general surgery patients and explore its broader public health implications.
A two-year observational research with 440 adult patients undergoing general surgery was carried out between January 2022 and December 2023. Based on preoperative nutritional tests, such as Nutritional Risk Screening (NRS-2002), Body Mass Index (BMI), and blood albumin levels, participants were divided into two groups: nutritionally sufficient and nutritionally compromised. Postoperative problems, such as infections, wound healing, duration of hospital stay, readmissions, and 30-day mortality, were examined in the data.
Nutritionally compromised patients exhibited significantly worse outcomes, including higher rates of postoperative infections (80 out of 220, 36.36% vs. 30 out of 220, 13.64%), delayed wound healing (50 out of 220, 22.73% vs. 20 out of 220, 9.09%), longer hospital stays (9.87 ± 3.58 vs. 6.53 ± 2.31 days), increased readmission rates (40 out of 220, 18.18% vs. 10 out of 220, 4.55%), and higher 30-day mortality (25 out of 220, 11.36% vs. 5 out of 220, 2.27%) compared to the nutritionally adequate group. Long-term follow-up showed persistent differences in infection rates and wound healing, supporting the prolonged impact of poor nutritional status.
Preoperative malnutrition significantly affects surgical outcomes, emphasizing the importance of nutritional optimization in preoperative care to enhance recovery and minimize complications.
营养不良与更多术后问题、更长的恢复期和更高的死亡率相关；术前营养状况是手术结果的关键因素。
本研究旨在评估术前营养状况对普通外科手术患者手术结果的影响，并探讨其更广泛的公共卫生意义。
在2022年1月至2023年12月期间，对440例接受普通外科手术的成年患者进行了为期两年的观察性研究。根据术前营养测试，如营养风险筛查（NRS-2002）、体重指数（BMI）和血白蛋白水平，将参与者分为两组：营养充足组和营养受损组。在数据中检查术后问题，如感染、伤口愈合、住院时间、再次入院和30天死亡率。
与营养充足组相比，营养受损患者的结果明显更差，包括术后感染率更高（220例中的80例，36.36%对220例中的30例，13.64%）、伤口愈合延迟（220例中的50例，22.73%对220例中的20例，9.09%）、住院时间更长（9.87±3.58天对6.53±2.31天）、再次入院率增加（220例中的40例，18.18%对220例中的10例，4.55%）以及30天死亡率更高（220例中的25例，11.36%对220例中的5例，2.27%）。长期随访显示感染率和伤口愈合存在持续差异，支持了营养状况不佳的长期影响。
术前营养不良显著影响手术结果，强调了术前护理中营养优化对促进恢复和减少并发症的重要性。
