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目的:评估肺癌手术病人的营养风险,评定营养风险对临床结局的影响。方法:前瞻性评估130例拟诊肺癌手术病人,利用欧洲营养风险筛查2002(NRS2002)作营养风险筛查工具,测定病人体质指数、血清清蛋白水平等营养指标判断营养状况,并观察病人术后并发症和住院时间等指标。结果:肺癌手术病人营养不良和营养风险发生率分别为13.8%和15.4%,并发症的发生率为4.6%,平均住院4.52 d。营养不良和有营养风险的病人平均术后住院时间明显延长。结论:可行手术的肺癌病人营养不良和营养风险发生率较低。术前存在营养不良和有营养风险对术后并发症无影响,但会延长术后住院时间。
OBJECTIVE: To assess the nutritional risk of lung cancer patients and to assess the impact of nutritional risk on clinical outcome. Methods: We prospectively evaluated 130 patients who were diagnosed with lung cancer surgery. Nutritional risk screening tools such as the European Nutritional Risk Screening 2002 (NRS2002), nutritional index of the patient’s body mass index and serum albumin were used to determine the nutritional status and to observe the patients’ Postoperative complications and hospital stay and other indicators. Results: The incidences of malnutrition and nutritional risks in patients undergoing lung cancer surgery were 13.8% and 15.4% respectively, with a complication rate of 4.6% and an average hospitalization of 4.52 days. Malnourished and nutritional risk of patients after the average postoperative hospital stay was significantly longer. Conclusions: The incidence of malnutrition and nutritional risk in operable lung cancer patients is low. Preoperative malnutrition and nutritional risk have no effect on postoperative complications, but will prolong postoperative hospital stay.