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2024 ; 16
(7
): 2175-2182
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Impact of nutritional support on immunity, nutrition, inflammation, and outcomes
in elderly gastric cancer patients after surgery
#MMPMID39087092
Chen XW
; Guo XC
; Cheng F
World J Gastrointest Surg
2024[Jul]; 16
(7
): 2175-2182
PMID39087092
show ga
BACKGROUND: Postoperative rehabilitation of elderly patients with gastric cancer
has always been the focus of clinical attention. Whether the intervention by a
full-course nutritional support team can have a positive impact on the
postoperative immune function, nutritional status, inflammatory response, and
clinical outcomes of this special population has not yet been fully verified.
AIM: To evaluate the impact of full-course nutritional support on postoperative
comprehensive symptoms in elderly patients with gastric cancer. METHODS: This is
a retrospective study, including 60 elderly gastric cancer patients aged 70 years
and above, divided into a nutritional support group and a control group. The
nutritional support group received full postoperative nutritional support,
including individualized meal formulation, and intravenous and parenteral
nutrition supplementation, and was regularly evaluated and adjusted by a
professional nutrition team. The control group received routine postoperative
care. RESULTS: After intervention, the proportion of CD4+ lymphocytes (25.3% ±
3.1% vs 21.8% ± 2.9%, P < 0.05) and the level of immunoglobulin G (12.5 G/L ± 2.3
G/L vs 10.2 G/L ± 1.8 G/L, P < 0.01) were significantly higher in the nutritional
support group than in the control group; the changes in body weight (-0.5 kg ±
0.8 kg vs -1.8 kg ± 0.9 kg, P < 0.05) and body mass index (-0.2 ± 0.3 vs -0.7 ±
0.4, P < 0.05) were less significant in the nutritional support group than in the
control group; and the level of C-reactive protein (1.2 mg/L ± 0.4 mg/L vs 2.5
mg/L ± 0.6 mg/L, P < 0.01) and WBC count (7.2 × 10(9)/L ± 1.5 × 10(9)/L vs 9.8 ×
10(9)/L ± 2.0 × 10(9)/L, P < 0.01) were significantly lower in the nutritional
support group than in the control group. In addition, patients in the nutritional
support group had a shorter hospital stay (10.3 d ± 2.1 d vs 14.8 d ± 3.6 d, P <
0.05) and lower incidence of infection (15% vs 35%, P < 0.05) in those of the
control group. CONCLUSION: The intervention by the nutritional support team has a
positive impact on postoperative immune function, nutritional status,
inflammatory response, and clinical outcomes in elderly patients with gastric
cancer.