营养不良是外科手术后并发症发生的重要危险因素。 不少外科患者,尤其是胃肠道手术患者存在营养不良及营养 不良风险,积极开展围手术期营养治疗尤其是术后早期进食有利于外科患者加速康复,改善预后及生活质量。 为规范、合理 地开展围手术期营养治疗,欧洲肠外肠内营养学会(ESPEN)于 2021 年 7 月 1 日发表了 2021 版外科患者营养治疗实践指南 ESPEN Practical Guideline: Clinical Nutrition in Surgery。 该指南从临床实用性出发,对 2017 年 ESPEN 发布的外科患者营养治 疗指南进行缩减,包括外科患者营养治疗的总体原则和特殊类型外科患者的个体化营养治疗,总计给出 37 条推荐,并添加了 流程图,更加便于临床医师、营养师及护士等在临床实践中使用。 笔者对该指南进行解读,以供国内同行学习、交流,为我国 外科患者营养治疗提供参考。

Malnutrition is an important risk factor of postoperative complications which are commonly seen in surgical patients especially those with gastrointestinal surgeries. Perioperative nutrition especially early feeding after surgery is recommended to enhance postoperative recovery improve patients′ prognosis and quality of life. In order to carry out perioperative nutritional therapy standardly and rationally European Society for Parenteral and Enteral Nutrition ESPEN has released ESPEN Practical Guideline Clinical Nutrition in Surgery on 1 st July 2021. The new guideline is shortened and transformed based on the formal one for easier use in clinical practice. Ranging from general principle to specific diseases the guideline provides 37 recommendations on nutrition treatment for surgical patients and is complemented with flow charts. Therefore this ESPEN guideline is a practical tool for all professionals including physicians dieticians nutritionists and nurses during clinical practice.