ω-3多不饱和脂肪酸(ω-3 PUFA)对存在营养风险的胃癌患者术后炎性反应的影响  

Effect of ω-3 Polyunsaturated Fatty Acids(ω-3 PUFA) on Postoperative Inflammatory Response of Gastric Cancer Patients with Nutritional Risk

作　　者：何纪恩[1] 李晓花[1] 

机构地区：[1]陕西省宝鸡市中心医院,721006

出　　处：《实用癌症杂志》2017年第3期405-407,共3页The Practical Journal of Cancer

摘　　要：目的分析ω-3多不饱和脂肪酸(ω-3 PUFA)对存在营养风险的胃癌患者术后炎性反应的影响。方法49例存在营养风险胃癌患者纳入研究,所有患者随机分为对照组(n=24)和实验组(n=25),对照组患者术后常规肠外营养支持治疗,实验组在对照组基础上加用ω-3 PUFA乳剂0.2 g/kg/d。对比分析2组患者炎性因子变化情况、营养相关指标、胃肠功能变化以及并发症发生情况。结果 2组患者入院当天以及术前血清TNF-a、CRP、IL-1、IL-6、IL-10炎性因子含量差异不具统计学意义(P>0.05);术后第5天,实验组患者血清CRP、IL-1、IL-6炎性因子含量较术前明显下降(P<0.05),且与对照组相比下降幅度更大,差异具统计学意义(P<0.05),炎性抑制因子IL-10含量较术前明显升高,差异具统计学意义(P<0.05)。2组患者入院时前白蛋白、视黄醇结合蛋白以及转铁蛋白水平差异不具统计学意义(P>0.05);2组患者前白蛋白、视黄醇结合蛋白以及转铁蛋白水平于术后2 d均明显下降,但2组差异不具统计学意义(P>0.05);术后5 d实验组患者前白蛋白、视黄醇结合蛋白以及转铁蛋白水平慢慢回升,实验组患者升高显著,与对照组相比差异具有统计学意义(P<0.05)。与对照组相比,实验组患者肠蠕动恢复时间、肛门排气时间以及术后住院时间均明显缩短,差异具有统计学意义(P<0.05);但2组患者并发症发生率差异不具统计学意义(P>0.05)。结论ω-3多不饱和脂肪酸可显著改善存在营养风险胃癌患者术后炎性反应,改善患者营养状况,有助于术后患者早日康复。Objective To analyze the effect ofω-3 polyunsaturated fatty acids （ω-3 PUFA） on the postoperative inflam-matory response of gastric cancer patients with nutritional risk .Methods 49 cases of gastric cancer patients at risk of malnutri-tion were included in the study .All patients were randomly divided into the control group （ n=24） and the experimental group （ n=25）,the patients of the control group treated with nutrition support treatment after conventional parenteral ,the patients of exper-imental group on the basis of the control group treated with the omega-3 PUFA emulsion 0.2 g/kg/d.The changes of inflammatory factors,nutritional indexes ,gastrointestinal function and complications of the 2 groups were compared and analyzed .Results There had no statistically significant difference in serum TNF-a,CRP,IL-6,IL-1 and IL-10 inflammation factor content between the 2 groups （P〉0.05）;5 days after operation,the inflammatory factor serum levels of TNF-α,CRP,IL-1 and IL-6 of patients in the experimental group compared with the preoperative decreased significantly （ P〈0.05） and a greater decrease compared with the control group,and the difference was statistically significant （P〈0.05）,inflammatory inhibition factor IL-10 levels compared with the preoperative and the control group significantly increased ,the difference had statistical significance （P〈0.05）.Prealbu-min,retinol binding protein and transferrin between the 2 groups were not statistically significant on admission （P〉0.05）;preal-bumin,retinol binding protein and transferrin in postoperative 2d of patients of the 2 groups significantly decreased ,but the differ-ence between the 2 groups was not statistically significant （P〉0.05）;prealbumin,retinol binding protein and transferrin in post-operative 5d of patients rised slowly ,but the experimental group was significantly higher than the control group .Compared with the control group ,intestinal peristalsis recovery time ,anal exhaust time and postoperative hosp

关 键 词：Ω-3多不饱和脂肪酸 胃癌 炎性反应 营养风险 

分 类 号：R735.2[医药卫生—肿瘤]