Background: The malnutrition is frequent in patients undergoing pancreaticoduodenectomy.The weight loss is common and can be attributed to different causes such as an alimentary ingestion diminished, malabsorption between others that take the patient to a loss of weight that compromises the nutritional status increasing the post operative complications as the presence of fistula, infections as well as a long hospital stay that increases the costs both for the patient and for the Institution beside influencing in a negative way the quality of life of the patients.Objectives: The aim of the work is to evaluate the malnutrition and his relation with the complications undergoing pancreaticoduodenectomy.Methods: We performed a prospective study with 24 patients, we evaluated the nutritional status of preoperative patients who underwent pancreatoduodenectomy, were divided by anatomical site (periampullary and pancreatic head).The clinical variables were age, sex, weight loss considering how severe that weight loss greater than 10% in one month same that compromise the nutritional status of patients.Body mass index (BMI) was calculated.Malnutrition was assessed using subjective global assessment (SGA) prior treatment.SGA classifies patients as severe, moderate, or wellnourished.The biochemical evaluation comprised serum albumine.Results: The 24 patients, 13 (54 %) were women, average age of 57.15 + 12.0 years with a range of 32 to 73 years of age.The 10% of the patients were moderate malnourished according with the SGA, the 41% of the patients presented severe loss of weight, 10.7% had albumin-3d3.0 mg/mL.The 11% of the total population studied, presented fistula.Conclusion: Patients undergoing pancreaticoduodenectomy are often found with some degree of malnutrition that can contribute to the presence of complications.The 11% of the total population studied, presented fistula (pancreatic, intestinal or biliary) that could be related to the nutritional status of patients.The Whipple procedure is associated with a high incidence of postoperative complications.The mortality rates of secondary to these complications, reduces the mortality ranges up to 4% in accordance with what is reported by Gianotti Let al.The perioperative nutritional support could help to reduce these complications.