低氮低热量肠外营养与肠内营养对胃癌患者炎性因子与免疫因子的影响  

Effects of low⁃nitrogen and low⁃calorie parenteral nutrition and enteral nutrition on inflammatory factors and immune factors in patients with gastric cancer

作　　者：曹英 马许辉 CAO Ying;MA Xu⁃hui(Department of Gastroenterology,Henan University Hospital,Kaifeng 475000,Henan,China)

机构地区：[1]河南大学医院消化内科,河南开封475000 [2]河南大学淮河医院消化内科

出　　处：《中国校医》2020年第6期419-421,共3页Chinese Journal of School Doctor

摘　　要：目的探讨低氮低热量肠外营养与肠内营养对胃癌患者炎性因子与免疫因子的影响。方法选择2018年1月—2019年2月于我院接受胃癌根治术治疗的87例患者进行研究,以随机数字表法进行组别划分,其中对照组44例,研究组43例。对照组接受全胃肠外营养支持治疗,研究组则采取低氮低热量肠外营养与肠内营养支持治疗。观察对比两组术前1 d与术后7 d时营养指标(前白蛋白、转铁蛋白)、免疫因子(免疫球蛋白IgM、IgA、IgG)与炎性因子[肿瘤坏死因子-α(TNF-α)、C反应蛋白(CRP)与炎性反应因子白细胞介素(IL-2)]指标的变化。结果术后研究组胃癌患者前白蛋白(282.2±18.9)mg/L与转铁蛋白(1.7±0.2)g/L,高于对照组(197.5±20.6)mg/L、(1.1±0.2)g/L(t=5.856,5.086,P=0.018,0.020)。术后研究组胃癌患者IgM(1.9±0.5)g/L、IgA(2.6±0.4)g/L、IgG(14.4±3.0)g/L指标均高于对照组(1.5±0.4)g/L、(2.1±0.5)g/L、(12.5±5.6)g/L(t=4.866,4.540,5.856,P<0.05)。术后研究组胃癌患者TNF-α(36.5±10.0)ng/L、CRP(108.6±15.5)mg/L指标低于对照组(50.6±8.9)ng/L、(135.6±10.5)(t=4.856,6.056,P<0.05),IL-2指标(65.4±7.0)ng/L高于对照组(57.6±5.9)ng/L(t=5.356,P<0.05)。结论低氮低热量肠外营养与肠内营养能够有效调节胃癌手术患者的炎症因子与免疫因子,强化术后营养状态,值得临床推广。Objective To investigate the effects of low⁃nitrogen and low⁃calorie parenteral nutrition and enteral nutrition on inflammatory factors and immune factors in patients with gastric cancer.Methods Eighty⁃seven patients who underwent radical gastrectomy in a hospital from January 2018 to February 2019 were enrolled in the study.The patients were divided into groups by the random number table method,including 44 in the control group and 43 in the trial group.The control group received the total parenteral nutrition support treatment,and the trial group received the low⁃nitrogen and low⁃calorie parenteral nutrition and enteral nutrition support treatment.The nutritional indexes(pre⁃albumin and transferrin),immune factors(immunoglobulin IgM,IgA,IgG),and inflammatory factors[tumor necrosis factor⁃α(TNF⁃α)],C⁃reactive protein(CRP),and inflammatory response factor interleukin(IL⁃2)were investigated in 1 day and 7 days after the operation and compared between the two groups.Results After the operation,the pre⁃albumin[(282.2±18.9)mg/L]and transferrin[(1.7±0.2)g/L]in the trial group were higher than those in the control group[(197.5±20.6)mg/L and(1.1±0.2).g/L](t=5.856,5.086,P=0.018,0.020).IgM[(1.9±0.5)g/L],IgA[(2.6±0.4)g/L],and IgG[(14.4±3.0)g/L]in the trial group were higher than those in the control group[(1.5±0.4)g/L,(2.1±0.5)g/L,and(12.5±5.6)g/L](t=4.866,4.540,5.856,all P<0.05).TNF-α[(36.5±10.0)ng/L]and CRP[(108.6±15.5)mg/L]in the trial group were lower than those in the control group[(50.6±8.9)ng/L and(135.6±10.5)](t=4.856,6.056,P<0.05).The IL-2 index[(65.4±7.0)ng/L]in the trial group was higher than that in the control group[(57.6±5.9)ng/L](t=5.356,P<0.05).Conclusion The low-nitrogen and low-calorie paren⁃teral nutrition and enteral nutrition can effectively regulate the inflammatory factors and immune factors in the patients with gastric cancer surgery,and strengthen the nutritional status,which is worthy of clinical promotion.

关 键 词：低氮低热量 肠外营养 肠内营养 胃癌 炎性因子 免疫因子 

分 类 号：R459.3[医药卫生—治疗学]