多学科合作构建食管癌患者围术期营养管理方案的效果研究

摘要/Abstract

摘要： 目的探讨多学科合作模式下构建的围术期营养管理方案应用于食管癌患者的效果。方法选取2022年1月—2023年12月南昌大学第一附属医院收治的107例食管癌患者为研究对象,采用随机数表法分为对照组（53例）和观察组（54例）。对照组采用常规营养护理,观察组在对照组基础上实施多学科合作构建的食管癌患者围术期营养管理方案。比较两组营养学指标、肌力指标及术后并发症发生率。结果术前,两组血红蛋白、总蛋白、白蛋白、球蛋白、前白蛋白、转铁蛋白水平比较,差异无统计学意义（P>0.05）;术后7 d,两组血红蛋白、总蛋白、白蛋白、球蛋白、前白蛋白、转铁蛋白水平均低于术前,但观察组高于对照组,差异有统计学意义（P<0.05）。术前,两组身体质量指数（BMI）、握力比较,差异无统计学意义（P>0.05）;术后7 d,两组BMI、握力均高于术前,且观察组高于对照组,差异有统计学意义（P<0.05）。观察组腹胀、腹泻、肺部感染、吻合口漏发生率低于对照组,差异有统计学意义（P<0.05）。结论多学科合作模式下构建的围术期营养管理方案可改善食管癌病人营养状况,增强体重及握力,减少术后并发症。

关键词: 多学科合作, 食管癌, 营养管理, 围术期

Abstract: Objective To explore the effect of perioperative nutrition management scheme in patients with esophageal cancer under the model of multidisciplinary cooperation. Methods A total of 107 patients with esophageal cancer admitted to the First Affiliated Hospital of Nanchang University from January 2022 to December 2023 were selected as research objects, and were divided into control group (53 cases) and observation group (54 cases) by random number table method. The control group received conventional nutrition care, and the observation group implemented the perioperative nutrition management program of patients with esophageal cancer based on the control group. The indexes of nutrition, muscle strength and postoperative complications were compared between the two groups. Results Before operation, there was no difference in the levels of hemoglobin, total protein, albumin, globulin, prealbumin and transferrin between the two groups (P>0.05). 7 days after surgery, the levels of hemoglobin, total protein, albumin, globulin, prealbumin and transferrin in 2 groups were lower than before surgery, but the observation group was higher than the control group, the difference was statistically significant (P<0.05). Before operation, there was no difference in BMI and grip strength between the two groups (P>0.05). After 7 days of operation, the BMIand grip strength of two groups were higher than those before operation, and the observation group was higher than the control group, the difference was statistically significant (P<0.05). The incidence of abdominal distension, diarrhea, pulmonary infection and anastomotic leakage in the observation group was lower than that in the control group, and the difference was statistically significant (P<0.05). Conclusion The perioperative nutrition management scheme established in the mode of multidisciplinary cooperation can improve the nutritional status of patients with esophageal cancer, enhance weight and grip strength, and reduce postoperative complications.

Key words: multidisciplinary cooperation, esophageal cancer, nutrition management, perioperative period

中图分类号:

R473.6

王敏, 曾苏华, 杜韫雨, 徐霞, 叶美娟. 多学科合作构建食管癌患者围术期营养管理方案的效果研究[J]. 中华养生保健, 2025, 43(7): 10-15.

WANG Min, ZENG Su-hua, DU Yun-yu, XU Xia, YE Mei-juan. A Study on the Effect of Multidisciplinary Cooperation in Constructing the Perioperative Nutrition Management Program for Patients with Esophageal Cancer[J]. ZHONGHUA YANGSHENG BAOJIAN, 2025, 43(7): 10-15.

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