目的 通过妇科恶性肿瘤围手术期肠内营养支持,改善患者营养状况、降低术后并发症发生率、缩短住院时间,以期 快速康复。 方法 选取 2020 年 10 月至 2021 年 10 月甘肃省妇幼保健院收治的 100 例妇科恶性肿瘤患者作为研究对象。 通过 简单随机抽样将其分为对照组和试验组,各 50 例。 试验组通过营养风险筛查 2002(NRS 2002)进行营养风险筛查,如果 NRS 2002≥3 分,则进行肠内营养支持。 分别对两组患者的围手术期营养状况评价、并发症发生率以及住院时间进行比较。 结果 两组相比,肠内营养支持使术后发生主观重度营养不良的风险降低 5. 59 倍(OR = 5. 59,95%CI = 1. 12 ~ 27. 90,P = 0. 04);肠内 营养支持可显著降低术后低蛋白血症(OR = 0. 43,95%CI = 0. 19 ~ 0. 97,P = 0. 04)和术后并发症(OR = 0. 22,95%CI = 0. 05 ~ 0. 96,P= 0. 04)的发生风险;试验组平均住院天数与对照组相比明显缩短(P = 0. 03)。 结论 妇科恶性肿瘤患者围手术期经过 NRS 2002 营养筛查后,对存在营养不良风险者进行肠内营养支持,可显著提高患者围手术期营养状况,降低术后并发症发生 率,缩短住院时间,促进快速康复。

Objective To improve the nutritional status of patients reduce the incidence of postoperative complications and shorten the length of hospital stay through perioperative enteral nutrition support for gynecological malignant tumors in order to achieve rapid recovery. Method From October 2020 to October 2021 a total of 100 patients with gynecological malignant tumor in Gansu Provincial Maternity and Child Care Hospital were selected as the research object. They were randomly divided into two groups control group and experimental group 50 cases in each group. The experimental group was screened for nutritional risk by nutritional risk screening 2002 NRS 2002 and enteral nutritional support was provided if NRS 2002 ≥3. Perioperative nutritional status incidence of complications and length of hospital stay were compared between the two groups. Result Compared with the two groups the incidence of subjective severe malnutrition was 5. 59 times lower with enteral nutritional support OR= 5. 59 95%CI = 1. 12-27. 90 P= 0. 04 . Enteral nutritional support significantly reduced postoperative hypoproteinemia OR = 0. 43 95% CI = 0. 19 - 0. 97 P = 0. 04 and postoperative complications OR= 0. 22 95%CI = 0. 05-0. 96 P = 0. 04 . The average length of hospitalization in the experimental group was significantly shorter than that in the control group P = 0. 03 . Conclusion After NRS 2002 during perioperative period enteral nutritional support for patients with nutritional risk can significantly improve the perioperative nutritional status of patients reduce postoperative complications shorten the length of hospital stay and achieve rapid recovery.