Application of nutritional support in patients with ovarian cancer after surgery
营养支持在卵巢癌患者术后中的应用

摘要

目的 探讨PG-SGA营养风险评估及个体化营养支持在妇科恶性肿瘤患者围手术期的应用。方法 选取2021年1月至2023年3月在本院妇科接受手术治疗的恶性肿瘤患者96例，随机分为对照组和观察组，每组48例，对照组进行常规的静脉营养支持护理，观察组应用PG-SGA营养评估量表对肿瘤患者的营养状况进行自评和筛查，根据评分联合营养科，为患者制定个体化的营养干预方案，动态化调整以及实时质控，对妇科恶性肿瘤患者围术期进行个性化的营养支持。结果 对比两组的营养状况（白蛋白、总蛋白、体质指数），生活质量评分（食欲情况、精神情况、胃肠道反应、排气时间）方面有明显的差异性（P≤0.05)。结论 根据本次研究结果，使用PG-SGA ，对妇科恶性肿瘤患者进行营养评估，根据评分及患者具体情况给与围术期营养评估-计划-实施-监测全过程个体化的营养支持护理可以改善患者的营养状况，减少胃肠道及全身的不良反应。

Abstract

Objective To explore the application of PG-SGA nutritional risk assessment and individualized nutritional support in patients with gynecological malignancies during the perioperative period.
Methods A total of 96 patients with malignant tumors who received surgical treatment in the Department of Gynecology of our hospital from January 2021 to March 2023 were randomly divided into a control group and an observation group, with 48 cases in each group. The control group received routine intravenous nutritional support care, and the observation group used the PG-SGA nutritional assessment scale to self-assess and screen the nutritional status of tumor patients. According to the score, the Department of Nutrition jointly developed an individualized nutritional intervention plan for the patients, dynamic adjustment and real-time quality control, and personalized nutritional support for patients with gynecological malignancies during the perioperative period.
Results There were significant differences in nutritional status (albumin, total protein, body mass index) and quality of life scores (appetite, mental state, gastrointestinal reaction, and flatulence time) between the two groups (P≤0.05).
Conclusion   According to the results of this study, using PG-SGA to conduct nutritional assessment on patients with gynecological malignancies, and providing individualized nutritional support care for the entire process of perioperative nutritional assessment-planning-implementation-monitoring based on the score and the specific conditions of the patient can improve the nutritional status of the patient and reduce gastrointestinal and systemic adverse reactions.