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目的:探讨产妇在剖宫产手术后切口发生脂肪液化的原因以及防治方法。方法:选取我院2012年5月至2014年5月期间收治的642例剖宫产产妇作为研究对象,将其分为有切口脂肪液化组和无切口脂肪液化组,其中有切口脂肪液化组有56例产妇,无切口脂肪液化组有586例产妇。观察并分析产妇的年龄、术前合并症、手术持续时间、切口缝合水平、身体质量指数等方面的差异。结果:有切口脂肪液化组产妇和无切口脂肪液化组产妇在术前合并症、手术持续时间、切口缝合水平以及身体质量指数等方面均存在显著差异,具有统计学意义(P<0.05)。结论:有术前合并症、手术持续时间长、切口缝合差以及身体质量指数高能引起脂肪液化,在这四者之中,有术前合并症、切口缝合差是造成切口脂肪液化的主要原因。控制促使脂肪液化的因素,就能降低产妇剖宫产手术后的切口脂肪液化率。
Objective: To investigate the causes of fat liquefaction in maternal incision after cesarean section and its prevention and treatment. Methods: A total of 642 cesarean section women who were treated in our hospital from May 2012 to May 2014 were selected as study subjects, which were divided into incision fat-free liquefaction group and incision-free fat liquefaction group, in which incision fat liquefaction group had 56 maternal, incision fat liquefaction group has 586 maternal. Observe and analyze maternal age, preoperative complications, duration of surgery, incision suture level, body mass index and other differences. Results: There were significant differences in preoperative complications, duration of operation, incision suture level and body mass index in patients with incision fat liquefaction group and without incision fat liquefaction group, with statistical significance (P <0.05). Conclusion: There are preoperative complications, long duration of surgery, poor incision suture and high body mass index can cause fat liquefaction. Among the four, preoperative complications and poor incision suture are the main causes of incision fat liquefaction. Control to promote fat liquefaction factors, can reduce maternal cesarean section incision fat liquefaction rate.