营养支持在降低肺癌化疗患者真菌感染率中的作用研究  

Nutritional support in decreasing lung fungus infection in lung cancer patients

作　　者：康林[1] 高培会 李自康[1] 

机构地区：[1]雅安市人民医院呼吸内科,四川雅安625300

出　　处：《西部医学》2010年第4期625-626,629,共3页Medical Journal of West China

摘　　要：目的探讨积极营养支持干预在降低肺癌患者化疗时肺部真菌感染率中的作用。方法选择符合标准的120例肺癌患者,分为自主进食组(A组),在住院化疗期间,嘱患者进行自主的进食,并嘱家属监督其进食。积极营养支持干预组(B组),在嘱患者进行自主的进食,并嘱家属监督其进食的同时,医务人员积极参与进行精心指导并监督其进食,必要时通过肠外营养进行补充。两组患者化疗完毕后测定肺部真菌感染率,监测患者的血清白蛋白、血红蛋白、体重降低率和IgG。结果积极营养支持干预组(B组)与患者自主进食组(A组)比较,B组肺癌化疗患者真菌感染率显著降低(P<0.05),血红蛋白、白蛋白和IgG大大提高(P<0.05),体重降低率显著降低(P<0.05)。结论积极的营养支持干预能够有效地加强患者的营养,从而降低肺癌患者化疗时的肺部真菌感染率。Objective To discuss the effects of active nutritional support in decreasing lung fungus infection in lung cancer patients. Methods 120 patients with lung cancer were divided into 2 groups. One was self-foodintake（Group A）. During the treatment, the patients in Group A had self-foodintake, which were supervised by their ralatives. The other was active nutritional support group （Group B）. The patients in Group B had self-foodintake and be supervised by relatives, while actively guiding and supervising their foodintake and nurishing from parenteral alimentation when it necessary by medical staff. Determining the infection rate by lung fungus and monitoring the SAB, haeoglobin, IgG and the slip rate of patients＇ weight. Results In Group B, there was a visible decrease of fungus infection（P〈0. 05）, an increase of SAB, IgG and haeolglobin（P〈0. 05）, and a decrease of the slip rate of patients＇ weight compared with that of Group A. Conclusions The active nutritional support can effectively strengthen the patient＇s nutrition, decrease the rear of lung fungus infection during the chemo in lung cancer patients.

关 键 词：肺癌 化疗 真菌 营养支持 

分 类 号：R734.2[医药卫生—肿瘤]