背景:胃癌与导致胃切除术后发病率和死亡率增加的显著营养不良有关。
目的:评价空肠造口肠内营养对胃癌根治术患者的影响。
方法:在2003年至2017年期间,回顾性纳入所有接受胃切除术治疗的癌症患者。比较空肠吻合术组(J组)和未空肠吻合术组(J组)。
结果:在纳入的172例患者中,60例接受空肠吻合术。术前,两组在所研究的营养参数方面具有可比性(体重指数,白蛋白,等。).在术后期间,J+组体重和白蛋白减少:5.74±8.4vs9.86±7.5kg(P=0.07)和7.2±5.6vs14.7±12.7g/L(P=0.16),分别。J+组的总发病率为25%,J-组为36.6%(P=0.12)。J+组呼吸较少,传染性,3级并发症:0%vs5.4%(P=0.09),1.2%对9.3%(P=0.03),0%对4.7%(P=0.05),分别。J+组30天死亡率为6.7%,J-组为6.3%(P=0.91)。
结论:胃切除术后空肠造口喂养可改善营养特性并降低术后发病率。一项前瞻性研究可以证实我们的结果。
BACKGROUND: Gastric cancer is associated with significant undernutrition responsible for an increase in morbidity and mortality after gastrectomy.
OBJECTIVE: To evaluate the impact of enteral nutrition by jejunostomy feeding in patients undergoing gastrectomy for cancer.
METHODS: Between 2003 and 2017, all patients undergoing gastrectomy for cancer treatment were included retrospectively. A group with jejunostomy (J + group) and a group without jejunostomy (J - group) were compared.
RESULTS: Of the 172 patients included, 60 received jejunostomy. Preoperatively, the two groups were comparable with respect to the nutritional parameters studied (body mass index, albumin, etc.). In the postoperative period, the J + group lost less weight and albumin: 5.74 ± 8.4 vs 9.86 ± 7.5 kg (P = 0.07) and 7.2 ± 5.6 vs 14.7 ± 12.7 g/L (P = 0.16), respectively. Overall morbidity was 25% in the J + group and 36.6% in the J - group (P = 0.12). The J + group had fewer respiratory, infectious, and grade 3 complications: 0% vs 5.4% (P = 0.09), 1.2% vs 9.3% (P = 0.03), and 0% vs 4.7% (P = 0.05), respectively. The 30-day mortality was 6.7% in the J + group and 6.3% in the J - group (P = 0.91).
CONCLUSIONS: Jejunostomy feeding after gastrectomy improves nutritional characteristics and decreases postoperative morbidity. A prospective study could confirm our results.