精细化饮食指导对食管癌术后患者饮食相关并发症的影响
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摘要
目的探讨精细化饮食指导对食管癌术后患者饮食相关并发症的影响。方法选取2017年10月至2018年5月间复旦大学附属中山医院收治的61例行食管癌根治术的患者,采用随机数字表法分为观察组(31例)和对照组(30例)。观察组患者采用精细化饮食指导,对照组患者采用常规饮食指导,比较两组患者进食后饮食相关并发症发生率及每日进食总量。结果两组患者进食引起的呛咳、饱胀不适、恶心呕吐和反酸烧心等例数比较,差异无统计学意义(P> 0. 05),但饮食相关并发症总发生率比较,差异有统计学意义(P <0. 05)。观察组患者每日进食总量为(729±47) ml,高于对照组患者的(598±124) ml,差异有统计学意义(P <0. 05)。结论对食管癌术后患者采用精细化饮食指导,可增加患者的每日进食总量,提高舒适度,利于康复。
Objective To explore the effect of refined diet guidance on diet-related complications in esophageal cancer. Methods A total of 61 patients who underwent radical resection for esophageal cancer at Zhongshan Hospital Affiliated to Fudan University from October 2017 to May 2018 were selected. The subjects were randomly divided into an observation group and a control group. The observation group was given refined diet instruction( 31 patients) and the control group was given conventional diet instruction( 30 patients). The incidence of diet-related complications and the difference of total daily intake were compared between the two groups. Results There was no statistically significant difference in number of cases for choking cough,sated discomfort,nausea and vomiting,and acid heartburn caused by eating between the two groups( P > 0. 05). Significant difference was noted in the overall incidence of diet-related complications( P < 0. 05). Daily food intake was( 729 ± 47) ml in the observation group which was statistically significant higher than( 598 ± 124) ml of the control group( P < 0. 05). Conclusion The refined dietary guidance helps increase the amount of daily food intake and patients' comfort level and is conducive to rehabilitation in patients who underwent radical resection for esophageal cancer.
Objective To explore the effect of refined diet guidance on diet-related complications in esophageal cancer. Methods A total of 61 patients who underwent radical resection for esophageal cancer at Zhongshan Hospital Affiliated to Fudan University from October 2017 to May 2018 were selected. The subjects were randomly divided into an observation group and a control group. The observation group was given refined diet instruction( 31 patients) and the control group was given conventional diet instruction( 30 patients). The incidence of diet-related complications and the difference of total daily intake were compared between the two groups. Results There was no statistically significant difference in number of cases for choking cough,sated discomfort,nausea and vomiting,and acid heartburn caused by eating between the two groups( P > 0. 05). Significant difference was noted in the overall incidence of diet-related complications( P < 0. 05). Daily food intake was( 729 ± 47) ml in the observation group which was statistically significant higher than( 598 ± 124) ml of the control group( P < 0. 05). Conclusion The refined dietary guidance helps increase the amount of daily food intake and patients' comfort level and is conducive to rehabilitation in patients who underwent radical resection for esophageal cancer.
引文
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[2] Biere SS,van Berge Henegouwen MI,Maas KW,et al. Minimally invasive versus open oesophagectomy for patients with oesophageal cancer:a multicentre,open-label, randomised controlled trial[J]. Lancet,2012,379:1887-1892.
[3]冯亮,陈娟.食管癌患者术后早期经口进食后的临床观察与护理[J].上海护理,2013,13:45-46.
[4]王丽丽.综合护理干预对食管癌术后胃食管反流的影响[J].齐鲁护理杂志,2014,20:40-41.
[5]张其健,陈建梅,唐红英.胃癌胃大部分切除术后患者的综合性饮食护理[J].护理学杂志,2007,22:18-20.
[6]许玲.食管癌术后饮食的人性化管理[J].中国冶金工业医学杂志,2011,28:231-232.
[7]侯明远,吴庆琛.食管癌切除术后管状胃与全胃代食管的患者生活质量比较[J].中国胸心血管外科杂志,2010,26:260-261.
[8]孙超,石维平,来余声,等.管状胃在食管癌切除术颈部吻合中的应用[J].中国胸心血管外科杂志,2012,19:148-150.
[9]宋平平,李辉,刘希斌,等.直线型切割缝合器行管状胃成形在胸段食管癌手术中的应用[J].山东医药,2009,49:53-54.
[10]周红,王益芳,陈世容,等.颈段和胸上段食管癌术后并发症的护理[J].职业卫生与病伤,2010,25:255-257.