[目的]探讨扁桃体切除术病人术后进食流质的最适宜温度。[方法]将80例扁桃体切除术后病人随机分为观察组和对照组各40例,两组病人术后均行常规护理,对照组予进食4℃~15℃冰冷流质,而观察组进食27℃~32℃流质,比较两组进食后2h及术后12h、24h、48h伤口止血和镇痛情况,同时观察胃肠不适、腹泻发生情况。[结果]两组进食后2h及术后12h、24h、48h伤口止血和镇痛情况差异均无统计学意义(P>0.05);对照组胃肠不适、腹泻发生率明显高于观察组(P<0.05或P<0.01)。[结论]扁桃体切除术病人术后进食27℃~32℃流质,对伤口止血和镇痛无影响,但可明显减少进食所带来的胃肠不适、腹泻。 [Objective] To investigate the optimum temperature of postoperative tonsillectomy patients to eat liquid. [Method] 80 cases of tonsillectomy patients were randomly divided into observation group and control group, 40 cases. Both groups were given routine nursing after operation. The control group were fed with ice-cold liquid at 4 ℃ ~ 15 ℃, while the observation group fed 27 ℃ ~ 32 ℃. The bleeding and analgesia of the wounds at 2h and 12h, 24h and 48h after the two groups were compared, and the gastrointestinal discomfort and diarrhea were observed. [Results] There was no significant difference in the hemostatic and analgesic conditions between the two groups at 2h and 12h, 24h and 48h after operation (P> 0.05). The incidence of gastrointestinal discomfort and diarrhea in the control group was significantly higher than that in the observation group (P <0.05 or P <0.01). [Conclusion] Tonsillectomy patients eat fluid at 27 ℃ ~ 32 ℃ postoperatively, which has no effect on the bleeding and analgesia of wounds, but can significantly reduce gastrointestinal discomfort and diarrhea caused by eating.