肺癌手术患者营养风险调查及对临床结局的影响

doi:10.16689/j.cnki.cn11-9349/r.2020.02.015

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Abstract Objective The aim of this paper was to evaluate the nutritional status of patients undergoing lung cancer surgery in Shanghai Pulmonary Hospital， Tongji University and analyze the related factors of nutritional risk and assess the impact of nutritional risk on clinical outcomes， to provide a scientific reference for nutrition interventions of patients with lung cancer surgery. Methods Collect data of patients undergoing lung cancer surgery in Shanghai Pulmonary Hospital， Tongji University from January 2014 to December 2017. The nutritional risk and malnutrition rate of lung cancer surgery patients was assessed by the nutritional risk screening 2002 （NRS 2002） and general information and nutrition relevant indicators results of the patients were recorded. Results Data of 640 patients with lung cancer surgery who met the inclusion and exclusion criteria were collected in this study. The incidence of nutritional risk was 41.6%， of which the incidence was higher in women than in men （χ2=6.80， P<0.05）； The incidence of patients whose age over 65 years was higher than those of patients under 65 years （χ2=35.96， P<0.001）； The incidence of nutritional risk was statistically different among lung cancer patients with different surgical methods （χ2=17.96， P<0.001）；There were significant differences in the incidence of nutritional risk among patients with different grades of surgery （χ2=6.61， P<0.05） and the incidence increased with the grade of surgery. In addition， the incidence of nutritional risk in patients with lung cancer surgery was significantly different between the body mass index（BMI） below the normal range， the BMI in normal range （18.5-23.9kg/m2）， and the BMI above the normal range （χ2=168.80，P<0.001） and the incidence of nutritional risk decreases as the BMI value increase. There was no significant difference in the incidence of nutritional risk among patients with different pathological types of lung cancer （χ2=0.19，P>0.05）. At the same time， we also found that patients with nutritional risk had a higher postoperative drainage volume （t=2.42， P<0.05）， a longer hospital length of stay （t=2.48， P<0.05）， and a higher hospitalization costs （t=2.45， P<0.05） than patients with normal nutrition and the differences were all statistically significant. Conclusion Nutritional risk is common in patients with lung cancer surgery and is associated with gender， age， surgical method and grade， and BMI. And the occurrence of nutritional risk can increase postoperative drainage volume， prolong hospital stay， and increase hospitalization costs. Therefore， nutritional risk screening and timely intervention for lung cancer surgery patients can improve their clinical outcomes.

Key words： Lung cancer Nutritional risk screening Influencing factors Social and economic benefits

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	Articles by authors
	Chen Wei
	Ding Qin
	Chen Jian
	Jiang Lei

Cite this article:

Chen Wei,Ding Qin,Chen Jian, et al. Investigation on nutritional risk of patients with lung cancer surgery and its effect on clinical outcomes[J]. Electron J Metab Nutr Cancer, 2020, 7(2): 214-219.

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http://182.92.200.144/EN/10.16689/j.cnki.cn11-9349/r.2020.02.015 OR http://182.92.200.144/EN/Y2020/V7/I2/214

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