Relation between nutritional state and postoperative complications in patients with oral and maxillofacial malignancy

摘要

Purpose: To evaluate the role of nutrition in the development of postoperative complications in patients with oral and maxillofacial malignancy.rnPatients and methods: Ninety-six patients treated surgically for oral and maxillofacial malignancy, 27 of whom developed postoperativerncomplications; the remaining 69 recovered uneventfully. Nutritional state and clinical variables in the two groups were compared.rnResults: The incidence of poor nutrition was greater in the complication group (56%) than in the uncomplicated group (20%) (p < 0.001);rnthe values for body weight, triceps skinfold thickness, arm circumference, arm muscle circumference, and creatinine-height index decreasedrnmore in the complicated than in the uncomplicated group (p < 0.001); nitrogen and calorie intake during the first postoperative week was lessrnin the complicated than in the uncomplicated group (p < 0.001).rnConclusions: Poor nutrition plays an important part in the development of postoperative complications, and perioperative nutritional supportrnof patients with oral and maxillofacial cancer must be properly managed.