Nelson E J, Grissom T E
Department of Anesthesiology, Wilford Hall Medical Center, TX, USA.
J Clin Monit. 1996 Nov;12(6):429-32. doi: 10.1007/BF02199703.
This study sought to determine whether continuous gastric suctioning influences esophageal temperature measurements.
This study evaluated 21 patients scheduled for extremity or lower abdominal surgery. After induction of general endotracheal anesthesia, an orogastric tube, and esophageal and nasopharyngeal temperature probes were placed in functional positions. Baseline esophageal (Tes) and nasopharyngeal (Tnas) temperatures were recorded and the orogastric tube was placed on continuous suction. After the first 11 patients (Group I) were studied, 10 additional patients (Group II) were studied with more frequent data collection to improve the time resolution of temperature changes. Temperatures were recorded for patients in Group I at 2 and 10 min with suctioning and 10 min after cessation of suctioning. In Group II, temperatures were recorded at 1, 2, 5 and 10 min with suctioning and 10 min after cessation of suctioning. Analysis of data was performed using repeated measures analysis of variance and paired t-tests with the Bonferroni correction.
In Group I, Tes decreased significantly from 35.9 +/- 0.2 degrees C (mean +/- SE) to 35.1 +/- 0.4 degrees C at 2 min and 34.8 +/- 0.3 degrees C at 10 min of suctioning (p < 0.01). Ten minutes after cessation of suctioning, Tes was not significantly different from the baseline measurement. Tnas did not change significantly over the 20 min observation period. In Group II, Tes continually decreased from 36.2 +/- 0.1 degrees C to 34.8 +/- 0.3 degrees C after 10 min of suctioning (p < 0.006) and returned to near baseline 10 min after cessation of suctioning. There was no significant change in Tnas over the 20 min observation period.
We conclude that continuous gastric suctioning decreases esophageal temperature measurements. This phenomenon should be recognized as an artifactual change in esophageal temperature and not a reflection of core temperature.
本研究旨在确定持续胃吸引是否会影响食管温度测量。
本研究评估了21例计划进行四肢或下腹部手术的患者。在全身气管内麻醉诱导后，将一根口胃管以及食管和鼻咽温度探头放置在功能位置。记录基线食管（Tes）和鼻咽（Tnas）温度，并将口胃管置于持续吸引状态。在研究了前11例患者（第一组）后，又对另外10例患者（第二组）进行了研究，收集数据的频率更高，以提高温度变化的时间分辨率。第一组患者在吸引2分钟和10分钟时以及停止吸引10分钟后记录温度。在第二组中，在吸引1、2、5和10分钟时以及停止吸引10分钟后记录温度。使用重复测量方差分析和经Bonferroni校正的配对t检验进行数据分析。
在第一组中，Tes在吸引2分钟时从35.9±0.2℃（平均值±标准误）显著降至35.1±0.4℃，在吸引10分钟时降至34.8±0.3℃（p<0.01）。停止吸引10分钟后，Tes与基线测量值无显著差异。在20分钟的观察期内，Tnas没有显著变化。在第二组中，吸引10分钟后，Tes从36.2±0.1℃持续降至34.8±0.3℃（p<0.006），并在停止吸引10分钟后恢复到接近基线水平。在20分钟的观察期内，Tnas没有显著变化。
我们得出结论，持续胃吸引会降低食管温度测量值。这种现象应被视为食管温度的人为变化，而不是核心温度的反映。
