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目的:探讨消化道肿瘤切除患者术后营养风险的发生情况及其影响因素。方法:根据NRS2002人体营养风险筛查方法、身体质量指数以及血浆白蛋白测定结果对患者的机体营养风险进行筛查,分析消化道肿瘤切除患者术后发生营养风险的相关危险因素。结果:77例消化道肿瘤切除术患者1年后发生营养风险的概率高达80.52%;患者是否发生营养风险与其年龄、手术部位、是否伴发疾病、是否合并药物治疗、血红蛋白水平、白蛋白水平、AFP水平、CEA水平、CA19-9水平等因素有关,与性别、病程、吸烟以及饮酒等因素无关。结论:消化道肿瘤切除患者术后发生营养风险的概率较大,临床医护人员应对患者的一般资料进行分析,并对各项相关生理指标进行实验室检查,对营养风险高危人群进行及时有效的营养支持,降低其发生营养风险的概率,最终降低并发症发生率,保障患者生活质量与生命安全。
Objective: To investigate the incidence of postoperative nutritional risk in patients with gastrointestinal tumor resection and its influencing factors. Methods: According to NRS2002 human nutrition risk screening method, body mass index and plasma albumin determination of the nutritional risk of patients were screened to analyze the nutritional risk of patients with gastrointestinal cancer resection risk factors. Results: The incidence of nutritional risks in 77 patients with gastrointestinal cancer resection was as high as 80.52% after 1 year. Whether patients had nutritional risks and their age, surgical site, whether associated with disease, drug treatment, hemoglobin, albumin, AFP level, CEA level, CA19-9 level and other factors, and gender, duration, smoking and drinking and other factors. Conclusion: The probability of postoperative nutrition risk in patients with digestive tract tumor resection is relatively large. Clinical medical staff should analyze the general data of patients and carry out laboratory tests on relevant physiological indexes to provide prompt and effective nutrition for the nutrition risk high risk groups Support and reduce the probability of occurrence of nutritional risk, and ultimately reduce the incidence of complications to ensure the quality of life of patients and life safety.