METHODS: A total of 200 nongastrointestinal patients who underwent outpatient surgery were randomly assigned to four groups: Group A (drinking < 1 ml/kg), Group B (drinking 1-2 ml/kg), Group C (drinking > 2 ml/kg), and Group D (no water intake). We monitored changes in the assessment parameters before and after water consumption, as well as the incidence of post-drinking nausea and vomiting, and compared these outcomes among the four groups.
RESULTS: Water intake led to a significant reduction in thirst, oropharyngeal discomfort, and pain scores and a notable increase in the gastric antrum motility index (MI), exhibiting statistical significance compared to the values before drinking (p < 0.05). Remarkably, higher water consumption correlated with enhanced gastrointestinal peristalsis. There was a significant difference in the antral MI among groups B, C, and A (p < 0.05). The occurrence of nausea and vomiting did not significantly differ among groups A, B, C, and D (p > 0.05). Early water consumption enhanced patient satisfaction with medical care, significantly varying from Group D (p < 0.05).
CONCLUSIONS: Non-gastrointestinal surgical patients who passed pre-drinking water assessments post GA(general anesthesia)recovery could safely ingest moderate amounts of water in the PACU. Early water intake is both safe and feasible, effectively fostering swift postoperative recovery.
方法:将200例非胃肠道门诊手术患者随机分为四组:A组(饮酒<1ml/kg),B组(饮用1-2ml/kg),C组(饮酒>2ml/kg),D组(不喝水)。我们监测了耗水前后评估参数的变化,以及饮酒后恶心和呕吐的发生率,并比较了四组的这些结果。
结果:水的摄入导致口渴显著减少,口咽不适,疼痛评分和胃窦运动指数(MI)显着增加,与饮酒前的值相比具有统计学意义(p<0.05)。值得注意的是,较高的水消耗与增强的胃肠蠕动相关。B组的胃窦MI差异有统计学意义,C,和A(p<0.05)。A组恶心呕吐的发生率无显著差异,B,C,和D(p>0.05)。早期用水提高了病人对医疗护理的满意度,与D组显著不同(p<0.05)。
结论:通过GA(全身麻醉)恢复后饮用水前评估的非胃肠道手术患者可以安全地摄入PACU中的适量水。早期取水既安全又可行,有效促进术后迅速恢复。