Research progress in diagnosis and nutritional treatment of postoperative chylothorax in lung cancer
1Zhao Yuetong,2Liu Qinghao,1Dou Pan
1Department of Clinical Nutrition the First Hospital of Peking University Beijing 100034 China
2Department of Thoracic surgery the
First Hospital of Peking University Beijing 100034 China
Abstract：Chylothorax is a common complication after radical surgery for lung cancer. Chylothorax after lung cancer surgery can
lead to a large loss of serum albumin immunoglobulin fat soluble vitamins minerals immune cells and immune factors resulting in
protein energy malnutrition fatsoluble vitamin deficiency electrolyte disorder severe infection and other complications. The mortality
rate is high and timely and correct intervention is needed. The diagnosis of chylothorax still lacks a unified standard and there are
various treatment methods for chylothorax. In recent years the view that the first line treatment for chylothorax is nutritional therapy
has become increasingly recognized. However there are various ways and means of nutritional therapy including special natural diet
oral nutrition supplementation enteral nutrition supplementary parenteral nutrition and total parenteral nutrition. This article reviews
the diagnostic criteria localization diagnostic methods and various treatment methods for postoperative chylothorax in lung cancer
with a focus on the latest research progress and methods of nutritional therapy. It also elaborates on the advantages and problems of
different nutritional therapy methods and provides multiple implementation methods for different nutritional regimens providing
reference for further standardized treatment in clinical practice improving patient nutritional status and accelerating the recovery of
chylothorax.
1赵悦彤,2刘庆浩,1窦 攀. 肺癌术后乳糜胸的诊断和营养治疗研究进展[J]. 肿瘤代谢与营养电子杂志, 2023, 10(6): 819-824.
1Zhao Yuetong,2Liu Qinghao,1Dou Pan. Research progress in diagnosis and nutritional treatment of postoperative chylothorax in lung cancer. Electron J Metab Nutr Cancer, 2023, 10(6): 819-824.
