结直肠癌患者围手术期早期经口肠内营养效果分析

doi:10.3969/j.issn.1006-5253.2017.04.005

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Abstract Objective To explore the effect of early enteral nutrition support by mouth for colorectal cancer patients in the perioperative period. Methods One hundred and ten colorectal cancer patients were randomly divided into control group and observation group, respectively 55 cases. The control group was given parenteral nutrition support method, and the observation group was given enteral nutrition support method. The indexes of postoperative recovery, immunity and nutrition were compared between the two groups after operation. Results Seven days after operation, the indexes of first exhaust time, length of stay, life quality and infection rate of incisional wound in the observation group were much lower than those in the control group (P<0.05). The increasing level of CRP in the observation group was much lower than that in the control group (P<0.01), while the increasing levels of Ig A, Ig G, CD4⁺ and CD4⁺/CD8⁺ in the observation group were much higher than those in the control group (P<0.05). The levels of serum albumin, prealbumin and transferrin in the observation group were much higher than those in the control group (P<0.05). Conclusion The early carrying out of enteral nutrition support by mouth for colorectal cancer patients could raise immune ability, improve nutritional status, and speed up disease recovery. So it deserves promotion in clinical practice.

Key words： colorectal cancer enteral nutrition parenteral nutrition nutritional support method effect evaluation

Received: 03 May 2017

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	Zheng Liujin

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Zheng Liujin. Effect evaluation analysis on early enteral nutrition support by mouth for colorectal cancer patients in the perioperative period[J]. journal1, 2017, 24(4): 257-259.

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http://manu58.magtech.com.cn/Jwk_zgyytj/EN/10.3969/j.issn.1006-5253.2017.04.005 OR http://manu58.magtech.com.cn/Jwk_zgyytj/EN/Y2017/V24/I4/257

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