PDF(Pubmed)
Abstract：
UNASSIGNED: There are multiple choices for the nutritional management mode after esophageal cancer surgery. Currently, there is still controversy regarding which nutritional management mode has an impact on the postoperative recovery and overall survival (OS) of patients. This study aims to compare the differences between two commonly used clinical nutritional management modes: jejunostomy feeding plus oral intake (JF plus OI) and intravenous nutrition plus oral intake (IN plus OI), in terms of short-term efficacy and 3-year OS, in order to further explore the optimal mode of enteral nutrition management after esophageal cancer surgery.
UNASSIGNED: We evaluated esophageal cancer patients who underwent radical surgery at Union Hospital of Fujian Medical University between January 1, 2010 and January 1, 2020. The purpose of this analysis was to compare the perioperative complications, Nutritional Risk Screening 2002 (NRS2002) nutritional scores at 1 week, 2 weeks, 1 month, and 3 months after surgery, as well as the 3-year OS rates, between two different nutritional management approaches: JF plus OI and IN plus OI following esophageal cancer surgery.
UNASSIGNED: Among the 822 patients included, 668 and 154 patients belonged to JF plus OI and IN plus OI groups, respectively. After propensity score matching, 149 patients per group were evaluated. The amount of gastric drainage fluid was higher in the IN plus OI group (P<0.05), and the incidence of postoperative gastrointestinal emptying disorder and intestinal obstruction was significantly higher in the JF plus OI group (P<0.05). The IN plus OI group had a higher incidence of perioperative hypoproteinemia (P<0.05), and a higher risk of malnutrition in 2 weeks after surgery (P<0.05). The 3-year OS was not significantly different (P>0.05).
UNASSIGNED: JF plus OI may be the preferable nutritional management approach after esophageal cancer resection as it can potentially reduce perioperative nutritional deficiency. However, attention should be paid to the risk of gastrointestinal emptying and intestinal obstruction associated with JF.
UNASSIGNED: We evaluated esophageal cancer patients who underwent radical surgery at Union Hospital of Fujian Medical University between January 1, 2010 and January 1, 2020. The purpose of this analysis was to compare the perioperative complications, Nutritional Risk Screening 2002 (NRS2002) nutritional scores at 1 week, 2 weeks, 1 month, and 3 months after surgery, as well as the 3-year OS rates, between two different nutritional management approaches: JF plus OI and IN plus OI following esophageal cancer surgery.
UNASSIGNED: Among the 822 patients included, 668 and 154 patients belonged to JF plus OI and IN plus OI groups, respectively. After propensity score matching, 149 patients per group were evaluated. The amount of gastric drainage fluid was higher in the IN plus OI group (P<0.05), and the incidence of postoperative gastrointestinal emptying disorder and intestinal obstruction was significantly higher in the JF plus OI group (P<0.05). The IN plus OI group had a higher incidence of perioperative hypoproteinemia (P<0.05), and a higher risk of malnutrition in 2 weeks after surgery (P<0.05). The 3-year OS was not significantly different (P>0.05).
UNASSIGNED: JF plus OI may be the preferable nutritional management approach after esophageal cancer resection as it can potentially reduce perioperative nutritional deficiency. However, attention should be paid to the risk of gastrointestinal emptying and intestinal obstruction associated with JF.
摘要：
■食管癌术后营养管理模式有多种选择。目前,关于哪种营养管理模式对患者术后恢复和总生存期（OS）有影响，目前仍存在争议。本研究旨在比较两种临床常用的营养管理模式：空肠造口喂养加口服摄入（JF加OI）和静脉营养加口服摄入（IN加OI）之间的差异。在短期疗效和3年OS方面，为进一步探索食管癌术后肠内营养管理的最佳模式。
■我们评估了2010年1月1日至2020年1月1日在福建医科大学附属协和医院接受根治性手术的食管癌患者。这项分析的目的是比较围手术期并发症，营养风险筛查2002（NRS2002）1周营养评分，2周,1个月,手术后3个月,以及3年OS率，在两种不同的营养管理方法之间：食管癌手术后的JF加OI和IN加OI。
■在包括的822名患者中，668和154名患者属于JF加OI和IN加OI组，分别。在倾向得分匹配后，对每组149名患者进行了评估。IN+OI组胃引流液量较高(P<0.05),JF+OI组术后胃肠排空障碍和肠梗阻的发生率明显高于对照组(P<0.05)。IN+OI组围手术期低蛋白血症发生率较高(P<0.05),术后2周发生营养不良的风险较高(P<0.05)。3年OS差异无统计学意义(P>0.05)。
■JF加OI可能是食管癌切除术后首选的营养管理方法，因为它可以潜在地减少围手术期的营养缺乏。然而,应注意与JF相关的胃肠道排空和肠梗阻的风险。
■我们评估了2010年1月1日至2020年1月1日在福建医科大学附属协和医院接受根治性手术的食管癌患者。这项分析的目的是比较围手术期并发症，营养风险筛查2002（NRS2002）1周营养评分，2周,1个月,手术后3个月,以及3年OS率，在两种不同的营养管理方法之间：食管癌手术后的JF加OI和IN加OI。
■在包括的822名患者中，668和154名患者属于JF加OI和IN加OI组，分别。在倾向得分匹配后，对每组149名患者进行了评估。IN+OI组胃引流液量较高(P<0.05),JF+OI组术后胃肠排空障碍和肠梗阻的发生率明显高于对照组(P<0.05)。IN+OI组围手术期低蛋白血症发生率较高(P<0.05),术后2周发生营养不良的风险较高(P<0.05)。3年OS差异无统计学意义(P>0.05)。
■JF加OI可能是食管癌切除术后首选的营养管理方法，因为它可以潜在地减少围手术期的营养缺乏。然而,应注意与JF相关的胃肠道排空和肠梗阻的风险。
