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目的研究术后短期低氮低热卡肠外营养对胃肠肿瘤患者体重、血糖、急性相反应蛋白及感染并发症的影响。方法64例行胃肠肿瘤根治术患者随机分为两组,即研究组(低氮低热卡)和对照组(标准热氮卡)各32例。术后第2~7天进行肠外营养支持。监测术前和术后第2、4、8天血糖、急性相反应蛋白(CRP)、转氨酶(ALT、AST)的变化,于术前及术后第8天测体重。结果两组患者术后第2天血糖均明显升高,术后第4、8天血糖和CRP研究组仍升高,但较对照组减少(P<0.05),术后第8天研究组的血糖、CRP均恢复正常,而对照组下降缓慢,两组间转氨酶(ALT、AST)和体重变化差异无统计学意义(P>0.05)。对照组感染相关并发症较研究组高(P<0.05)。结论胃肠术后短期低氮低热卡肠外营养有利于患者血糖和创伤应激反应的恢复,可能会减少感染相关并发症。
Objective To study the effect of postoperative short-term hypocaloric card heat parenteral nutrition on body weight, blood glucose, acute phase protein and infection complications in patients with gastrointestinal cancer. Methods Sixty-four patients undergoing radical resection of gastrointestinal tumors were randomly divided into two groups: study group (low hypocaloric fever card) and control group (standard thermocarbo) in 32 cases. Parenteral nutrition support was performed 2 to 7 days after operation. Blood glucose, acute phase reaction protein (CRP), and aminotransferase (ALT, AST) were measured before and 2, 4 and 8 days postoperatively. Body weight was measured preoperatively and on the 8th day after operation. Results The blood glucose of the two groups were significantly increased on the second day after operation. The levels of blood glucose and CRP remained elevated on the 4th and 8th postoperative days in both groups, but decreased compared with the control group (P <0.05) Blood glucose and CRP returned to normal while the control group decreased slowly. There was no significant difference in ALT and AST between the two groups (P> 0.05). The infection-related complications in the control group were higher than those in the study group (P <0.05). Conclusions Short-term low-nitrogen low-calorie card parenteral nutrition after gastrointestinal surgery is beneficial to the recovery of blood glucose and traumatic stress response in patients and may reduce the infection-related complications.