首页|全程营养干预模式对胃癌化疗患者结局的影响

全程营养干预模式对胃癌化疗患者结局的影响

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目的:探讨全程营养干预模式对胃癌患者营养状况及生活质量的影响.方法:抽取 2020 年 3 月—2022 年3 月南通大学附属医院肿瘤科住院治疗的胃癌患者 120 例作为研究对象,采用随机数字表法将患者分为两组,每组各60 例.对照组给予常规护理措施,观察组在常规护理基础上进行全程营养干预模式,比较两组干预前及化疗 4 个周期干预后的BMI、肱三头肌皮褶厚度、上臂围,观察血生化指标中的血清蛋白、血总蛋白和血红蛋白水平以及生活质量各维度得分情况.结果:干预后,观察组患者各营养指标均高于对照组,且干预后生活质量的各项维度得分显著高于对照组(均P<0.01).结论:全程营养干预模式可有效改善胃癌化疗患者的营养状况及生活质量,改善患者的结局.
Effect of comprehensive nutrition intervention mode on outcome of patients with gastric cancer undergoing chemotherapy
Obj ective:To investigate the effect of a comprehensive nutritional intervention model on the nutritional status and quality of life of gastric cancer patients.Methods:A total of 120 gastric cancer patients hospitalized in the Oncology Department of Affiliated Hospital of Nantong University from March 2020 to March 2022 were selected for the study.Patients were randomly divided into two groups using a random number table,with 60 patients in each group.The control group received standard care,while the observation group received a comprehensive nutritional intervention model in addition to standard care.BMI,triceps skinfold thickness,and mid-upper arm circumference were measured before the intervention and after four cycles of chemotherapy.Serum protein,total serum protein,hemoglobin levels,and quality of life scores in various dimensions were also observed.Results:After the intervention,nutritional indicators in the observation group were significantly higher than those with the control group,and the quality of life scores in various dimensions were markedly higher in the observation group compared with the control group(all P<0.01).Conclusion:The comprehensive nutritional intervention model can effectively improve the nutritional status and quality of life of gastric cancer patients undergoing chemotherapy,thereby improving patient outcomes.

gastric cancernutritional interventionquality of life

金小红、严晓玲、刘小曼

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南通大学附属医院护理部,江苏 226001

南通大学附属医院肿瘤化疗一病区,江苏 226001

胃癌 营养干预 生活质量

南通市科技局社会民生科技计划项目

MSZ2022055

2024

南通大学学报(医学版)
南通大学

南通大学学报(医学版)

影响因子:0.637
ISSN:1674-7887
年,卷(期):2024.44(3)