肝癌患者术前营养风险评估及营养干预对体成分的影响  

Preoperative nutritional risk assessment and the effect of nutritional intervention on body composition in patients with liver cancer

作　　者：余鸿[1] 谷申森 Yu Hong;Gu Shensen(Department of Pancreatic Surgery/Interventional Radiology,The First Affiliated Hospital of Xinjiang Medical University,Urumqi 830001,China;Department of Laparoscopic Liver Surgery,The First Affiliated Hospital of Xinjiang Medical University,Urumqi 830001,China)

机构地区：[1]新疆医科大学第一附属医院胰腺外科/介入放射科,新疆乌鲁木齐830001 [2]新疆医科大学第一附属医院肝脏腹腔镜外科,新疆乌鲁木齐830001

出　　处：《感染、炎症、修复》2024年第2期140-142,152,共4页Infection Inflammation Repair

基　　金：新疆维吾尔自治区自然科学基金项目(2021D01C304);新疆医科大学第一附属医院“青年科研起航专项基金”资助项目(YFY2022-14);新疆护理学会资助项目(2023XH021)。

摘　　要：目的:分析术前营养风险评估以及针对性营养干预对肝癌患者体成分的影响。方法:选取2021年6月至2023年1月116例行手术治疗的肝癌患者,对入选患者均行营养风险筛查,本次研究通过量表评估,根据评估结果分为营养风险组(评分≥3分)与营养正常组(评分<3分),比较两组营养指标、实验室指标、体成分指标差异;并对观察组展开个性化的营养干预,比较观察组干预前后各指标的变化;最后比较两组并发症差异。结果:①营养风险组体重、体重指数、血清营养指标、脂肪含量低于营养正常组,凝血酶原时间长于营养正常组,浮肿指数高于营养正常组,差异有统计学意义(P<0.05);②营养风险组干预后各指标优于干预前,差异有统计学意义(P<0.05);③两组术后并发症发生率相比,差异无统计学意义(P>0.05)。结论:对于肝癌手术患者展开术前营养风险评估,可以及时对营养不良患者展开个性化营养干预,改善患者的体成分状况,有望降低患者术后并发症风险,但仍需大样本多中心研究证实。Objective:To analyze the effects of preoperative nutritional risk assessment and targeted nutritional intervention on body composition in patients with liver cancer.Methods:A total of 116 patients with liver cancer undergoing surgical treatment from June 2021 to January 2023 were selected for nutritional risk screening.This study was evaluated by scale.They were divided into nutritional risk group(score≥3 points)and normal nutrition group(score<3 points)according to the evaluation results,and the differences in nutritional indexes,laboratory indexes and body composition indexes were compared between the two groups.The observation group was given personalized nutrition intervention,and the changes of each index before and after the intervention were compared.Finally,the complication difference between the two groups was compared.Results:(1)Body mass,BMI,serum nutrition index and fat content of nutrition risk group were lower than those of normal nutrition group,prothrombin time was longer than that of normal nutrition group,edema index was higher than that of normal nutrition group,the difference was statistically significant(P<0.05);(2)The indexes of nutrition risk group after intervention were better than those before intervention,and the dif ference was statistically significant(P<0.05);(3)There was no significant difference in the incidence of postoperative complications between the two groups(P>0.05).Conclusions:Preoperative nutritional risk assessment for patients undergoing liver cancer surgery can provide timely personalized nutritional intervention for patients with malnutrition,improve the body composition of patients,and is expected to reduce the risk of postoperative complications of patients,but it still needs to be confirmed by large sample multicenter studies and even further promotion.

关 键 词：肝癌 术前营养风险评估 营养干预 体成分 

分 类 号：R735.7[医药卫生—肿瘤]