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·视频·
食管癌放疗患者营养管理(详见光盘)
程玉峰(山东大学齐鲁医院)
食管癌患者营养状态与预后:针对143例接受三维适形放疗以及顺铂、5-FU为基础的食管癌化疗患者,采用体质指数(body mass index,BMI)、血浆白蛋白、体重下降百分比评估治疗前患者营养状况,计算营养风险指数(nutritional risk index,NRI),并根据得分分成3级,通过多因素分析发现:NRI较高的患者生存期延长、局部复发率低,治疗前患者的NRI可作为的预后因素。
食管癌放疗患者的营养支持研究:针对61接受新辅助放化疗或姑息性放化疗的消化道肿瘤患者,包括食管癌、胃癌、食管胃交界处肿瘤,随机分为实验组和对照组,实验组由营养顾问小组指导饮食;对照组采取常规护理。结果发现:营养顾问小组介入能有效维持住院患者治疗期间的营养状态,其中摄入充足的EPA有助于防止患者体重下降。
食管癌放疗患者营养支持的方法研究:针对91名接受以顺铂、5-FU为基础的新辅助化疗的食管癌患者,采用肠外、肠内(经口或经鼻饲管进食)两种营养治疗方式。结果发现:两组患者化疗前后体重及血清白蛋白变化无明显差异;对化疗的敏感性无明显差异;但是肠内营养组化疗副反应发生率明显降低。
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