摘要
目的:评估肺癌手术病人的营养风险,评定营养风险对临床结局的影响。方法:前瞻性评估130例拟诊肺癌手术病人,利用欧洲营养风险筛查2002(NRS2002)作营养风险筛查工具,测定病人体质指数、血清清蛋白水平等营养指标判断营养状况,并观察病人术后并发症和住院时间等指标。结果:肺癌手术病人营养不良和营养风险发生率分别为13.8%和15.4%,并发症的发生率为4.6%,平均住院4.52 d。营养不良和有营养风险的病人平均术后住院时间明显延长。结论:可行手术的肺癌病人营养不良和营养风险发生率较低。术前存在营养不良和有营养风险对术后并发症无影响,但会延长术后住院时间。
Objective： To prospectively assess the nutritional status of patients referred for lung cancer surgery,as well as to assess the prognostic value of nutritional status in determining the surgical outcome.Methods： We prospectively evaluated 130 patients with potentially operatable lung cancer.The protocol was to perform lobectomies by means of video-assisted thoracoscopic surgery.Nutritional risk was defined by the Nutrition Risk Screening 2002 score.All patients had serum albumin levels and body mass index（BMI） measured.Surgical outcome was noted.Results： The overall incidence of nutritional risk was 15.4%,and the incidence of low BMI was 13.8%.The mean postoperative day was 4.52 days.Perioperative complications rate was 4.6%.The mean length of postoperative day in nutritional risk or low BMI patients was significantly longer.Conclusion： The prevalence of nutritional risk patients in lung cancer surgery is low.The mean postoperative day in nutritional risk patients is significantly longer.
出处
《肠外与肠内营养》
CAS
北大核心
2010年第4期224-226,共3页
Parenteral & Enteral Nutrition
关键词
营养风险评估
体质指数
肺癌
术后并发症
Nutritional risk
Body mass index
Lung cancer
Postoperative complication
