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作 者:乔坤 王正[1,2] 林少霖 杨林[1,2] 李国锋 王健[1,2]
机构地区:[1]深圳市人民医院 [2]暨南大学第二临床学院胸外科,广东深圳518020
出 处:《肠外与肠内营养》2010年第4期224-226,共3页Parenteral & Enteral Nutrition
摘 要:目的:评估肺癌手术病人的营养风险,评定营养风险对临床结局的影响。方法:前瞻性评估130例拟诊肺癌手术病人,利用欧洲营养风险筛查2002(NRS2002)作营养风险筛查工具,测定病人体质指数、血清清蛋白水平等营养指标判断营养状况,并观察病人术后并发症和住院时间等指标。结果:肺癌手术病人营养不良和营养风险发生率分别为13.8%和15.4%,并发症的发生率为4.6%,平均住院4.52 d。营养不良和有营养风险的病人平均术后住院时间明显延长。结论:可行手术的肺癌病人营养不良和营养风险发生率较低。术前存在营养不良和有营养风险对术后并发症无影响,但会延长术后住院时间。Objective: To prospectively assess the nutritional status of patients referred for lung cancer surgery,as well as to assess the prognostic value of nutritional status in determining the surgical outcome.Methods: We prospectively evaluated 130 patients with potentially operatable lung cancer.The protocol was to perform lobectomies by means of video-assisted thoracoscopic surgery.Nutritional risk was defined by the Nutrition Risk Screening 2002 score.All patients had serum albumin levels and body mass index(BMI) measured.Surgical outcome was noted.Results: The overall incidence of nutritional risk was 15.4%,and the incidence of low BMI was 13.8%.The mean postoperative day was 4.52 days.Perioperative complications rate was 4.6%.The mean length of postoperative day in nutritional risk or low BMI patients was significantly longer.Conclusion: The prevalence of nutritional risk patients in lung cancer surgery is low.The mean postoperative day in nutritional risk patients is significantly longer.
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