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目的探讨规范营养液加热技术对胃癌术后行EEN患者耐受性的影响。方法建立肠内营养加热数学模型,规范加热技术。选取90例胃癌术后行EEN患者,采用随机数字表法分为规范加热组44例及经验加热组46例,以恶心呕吐、腹泻及腹胀作为不耐受的观察指标。观察患者自喂养后5 d内有无肠内营养不耐受。结果两组患者在性别、年龄、手术类型、麻醉、用药等方面比较,差异均无统计学意义(P>0.05)。实施EEN后腹胀及恶心呕吐方面对比无差异(P>0.05);腹泻对比差异明显(P<0.05)。结论规范营养液加热技术,能降低胃癌术后行EEN患者腹泻的发生率,提高患者肠内营养的耐受性。
Objective To investigate the effects of normotensive heating solution on the endurance of gastric cancer patients with EEN. Methods The mathematical model of enteral nutrition heating was established to standardize the heating technique. Ninety patients with EEN who had undergone gastric cancer surgery were enrolled in this study. They were randomly divided into two groups: normotensive group (n = 44) and experience heating group (n = 46). Nausea, vomiting, diarrhea and bloating were used as the indicators of intolerance. Observe the patients with or without enteral nutrition intolerance within 5 days after feeding. Results There was no significant difference in gender, age, type of surgery, anesthesia, medication between the two groups (P> 0.05). There was no significant difference in abdominal distension, nausea and vomiting after EEN (P> 0.05). The difference of diarrhea was significant (P <0.05). Conclusion Standard nutrition liquid heating technique can reduce the incidence of postoperative diarrhea in patients with EEN and improve the tolerance of enteral nutrition.