肠内营养液的温度、速度对胃肠道并发症的影响  

Effect of temperature and infusion velocity of enteral nutrition on gastrointestinal complications

作　　者：郭嘉[1] 孔艳霞[2] 蓝惠兰[3] 李奇林[4] 

机构地区：[1]南方医科大学第三附属医院急诊科,广东省广州市510630 [2]南方医科大学第三附属医院儿科,广东省广州市510630 [3]广东省人民医院重症医学科,广东省广州市510080 [4]南方医科大学珠江医院急诊科,广东省广州市510282

出　　处：《世界华人消化杂志》2015年第9期1495-1499,共5页World Chinese Journal of Digestology

基　　金：2013年度广东省医学科研立项基金资助项目;No.A2013390~~

摘　　要：目的:探讨不同温度、速度肠内营养(enteral nutrition,EN)液输注对患者胃肠道并发症的影响.方法:将240例进行EN的患者根据使用加温营养泵与否,分为观察组与对照组,各120例.同时将观察组再根据营养泵给液速度,分为01、02、03 3组,对照组也根据以上方法,分为C1、C2、C3 3组,每组40例.01、C1组EN泵给液速度为60-70 mL/h,02、C2组EN泵给液速80-100 mL/h,03、C3组EN泵给液速度为110-120 mL/h.观察各组患者胃肠道并发症的发生情况.结果:观察组与对照组在胃肠道并发症发生率、胃潴留发生情况、EN时间方面比较差异有统计学意义;同时,不同的输注速度在上述方面比较差异有统计学意义.结论:通过使用加温营养泵,温度控制在37℃-40℃,且输注速度在80-100 mL/h时可有效减少胃肠道并发症的发生,达到临床满意的效果,值得临床推广应用.AIM：To investigate the effect of temperature and infusion velocity of enteral nutrition（EN）on gastrointestinal complications in patients.METHODS：Two hundred and forty patients receiving EN infusion were randomly divided into two groups according to the usage of heating nutrition pump（observation group） or not（control group）,with 120 patients in each group.The patients in the two groups were further divided into three subgroups according to the infusion velocity：60-70 mL/h,80-100mL/h,and 110-120 mL/h.Gastrointestinal complications were observed during the EN administration.RESULTS：The incidence of gastric retention and length of EN administration were significantly different between the patients in the observation group and those in the control group.Such differences were also observed between patients who received EN infusion at different velocity.CONCLUSION：Gastrointestinal complications can be effectively reduced in patients receiving EN using a heating nutrition pump,with temperature set at 37 ℃-40 ℃ and infusion speed at 80-100 mL/h.

关 键 词：肠内营养液 温度 速度 胃肠道并发症 

分 类 号：R459.3[医药卫生—治疗学] R57[医药卫生—临床医学]