【摘要】 目的:探讨多不饱和脂肪酸(PUFA)不同比值对结直肠癌病人术后营养状况、炎症反应和预后的影响。方法:将接受结直肠癌手术的40例病人随机分瑞能组(ω-6∶ω-3=2.5∶1)和能全力组(ω-6∶ω-3=5∶1),每组20例。病人均于术后第2～7天给予肠内营养支持,同时测定营养指标、炎症和免疫指标,记录并发症的发生率、肠功能恢复时间以及术后住院天数。结果:两组病人术后均出现体重、血清蛋白和免疫球蛋白下降,炎性因子升高。经治疗后,血清蛋白和免疫球蛋白均升高,瑞能组病人明显高于能全力组(P<0.05)。炎症指标下降,瑞能组明显低于能全力组(P<0.05)。瑞能组病人的肠功能恢复时间略早于能全力组,术后住院时间和并发症亦均少于能全力组(P<0.05)。结论:瑞能肠内营养治疗,能明显减轻结直肠癌病人术后的炎症反应,提高蛋白质合成速度、改善营养状况,促进肠功能恢复,提高机体免疫功能,减少术后并发症,缩短住院时间。更多还原

【Abstract】 Objective: To study the effect of different ratio of polyunsaturated fatty acids(PUFA) on nutrition status,inflammatory response and prognosis of postoperative patients with colorectal cancer.Methods: Forty patients with colorectal cancer were randomly divided into experimental group(group A,Supportan,ω-6∶ ω-3=2.5∶ 1) and control group(group B,Nutrison,ω-6∶ ω-3=5∶ 1).Enteral feeding was performed from the 2nd to the 7th postoperative day.Nutritional indicators,host immunological status,inflammatory response,intestinal function recovery time,postoperative complications and hospital stay were recorded.Results: The levels of serum proteins and immunoglobulin(Ig) decreased and the inflammatory factors increased in both groups after operation.After a period of nutritional support,the serum proteins and Ig increased in both groups,although the levels were significantly higher in group A than in group B(P<0.05).However,inflammatory factors on the 7th day was significantly lower in group A than in group B(P<0.05).The intestine function recovery time was shorter in group A than in group B with no statistical significance.The hospital stay was shorter in group A than in group B(P<0.05).The postoperative complications were lower in group A than in group B(P<0.05).Conclusion: Compared with the control group,experimental group can remarkably alleviate inflammatory responses in postoperative patients with colorectal cancer.It can promote the synthesis of serum albumin,improve nutritional status,accelerate the recovery of intestine function,and enhance the body immunity.更多还原