【摘要】 目的:探讨个体化肠内营养(EN)支持对脑卒中颅脑手术后病人的临床效果。方法:将62例因脑血管意外行颅脑外科手术后需营养支持的病人随机分为两组,试验组33例给予个体化EN支持,根据病情给予不同配方、浓度的EN液,必要时添加营养组件;常规组29例给予标准配方的整蛋白EN液。两组热量供给均为104.6~125.5 k J(25~30 kcal)/(kg·d)。检测营养支持前和营养支持3周后血清清蛋白(ALB)、前清蛋白(PA)、血红蛋白(Hb)、淋巴细胞计数(LY)、C反应蛋白(CRP)水平,观察胃肠道不良反应发生情况,记录住院天数。结果:营养支持3周后,试验组病人血清ALB、PA明显升高,CRP明显降低,与常规组比有显著性差异(P<0.05)。试验组病人的胃肠道不良反应发生率明显低于常规组,住院天数少于常规组(P<0.05)。结论:个体化营养支持更有利于改善脑卒中术后病人的营养状况,降低炎性反应,减少胃肠道不良反应的发生率。更多还原

【Abstract】 Objective: To evaluate the effect of individualized enteral nutritional( EN) support( intervention group) in postoperative stroke patients. Methods: 62 stroke patients after cerebral surgery at nutritional risk were randomized to either individualized EN support or routine EN support. Patients in the intervention group received an individualized EN with different formula and concentration according to the clinical status. In routine group,patients received EN of constant formula. Blood albumin,prealbumin,hemoglobin,C-reactive protein( CRP) were examined before and after three weeks’ EN. The gastrointestinal( GI) complications were observed during EN. Results: The levels of albumin and prealbumin were higher in intervention group than routine group( P < 0. 05). The levels of CRP were lower in intervention group( P < 0. 05). The incidence of GI complications was lower than routine group. And lengths of hospital stay were shorter than routine group( P < 0. 05). Conclusion: Individualized enteral nutritional support can significantly improve nutritional status,reduce inflammative reaction and reduced GI complications in postoperative stroke patients.更多还原