食管癌患者不同阶段营养情况及氧化应激水平的相关分析

摘要

[Objective] To analyze the correlation between the nutritional status and oxidative stress level in patients with esophageal cancer at different times (the time one week before,one week after surgery and two weeks after surgery),so it can be the theoretical support of nutritional supply of esophageal cancer patients in different times.[Method] Let the esophageal cancer patients (105 cases) in our hospital,monitoring the correlation between the nutritional status and oxidative stress level at different times (the time one week before,one week after surgery and two weeks after surgery),then analysis the clinical relationship.[Result] The rate of malnutrition incidence before surgery was 20.95％,the rate of one week after surgery and two weeks after surgery were 72.38％ and 67.62％,there was marked changes among the rates of one week before,one week after surgery and two weeks after surgery (P ＜ 0.05).there was a negative correlation between malondialdehyde and the muscle circumference of the upper ann (AMC) and the middle circumference of the upper arm (MAC) one week before operation (P ＜ 0.05).There is a negative correlation between malondialdehyde and the BMI,ALB one week after operation (P ＜ 0.05).There was positive correlation between T-SOD and the BMI,ALB two week after operation (P ＜ 0.05)[Conclusion] There is a relation between the nutritional status before operation and oxidative stress level in esophageal cancer Patients,the one who with malnutrition incidence before surgery will have a sick of malnutrition incidence after surgery and oxidative stress,we can improve it by effective preoperative nutritional support.%目的:分析研究不同阶段(术前1周、术后1周、术后2周)食管癌患者一般营养情况与机体氧化应激水平相关程度,以期为临床不同阶段食管癌患者营养供给提供理论支持.方法:选择青岛市市立院就诊食管癌患者共105例纳入研究,在接受治疗不同阶段(术前1周、术后1周、2周)测定患者营养状况及氧化应激水平各指标,分析临床相关性.结果:105例患者术前1周发生营养不良比率为20.95％,术后1周及2周营养不良发生比率分别为72.38％、67.62％,术前1周营养不良发生比率与术后1周、术后两周变化明显(P＜0.05);术前1周丙二醛与患者上臂肌围、上臂中围为负相关关系,术后1周丙二醛与患者体质数、白蛋白水平为负相关关系,以上均有统计意义(P＜0.05);术后2周超氧化物歧化酶水平与患者体质数及白蛋白水平表现为正相关关系,差别均有统计意义(P ＜0.05).结论:食管癌患者术前营养水平与术后营养状况及氧化应激水平息息相关,术前1周有营养不良情况时术后营养不良及氧化应激反应发生明显,临床应通过术前营养支持改善术后营养不良及机体氧化应激状态.