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【摘要】目的：观察胃恶性肿瘤手术患者术后使用肠内免疫营养（立适康营养流食+谷氨酰胺）对病人的营养、免疫和急性炎性反应的影响。方法：选择60例胃手术患者,随机分为二组:肠内免疫营养组30例（立适康营养流食+谷氨酰胺），肠内营养组30例（立适康营养流食）。二组使用等热量肠内营养,125.45 kJ•kg-1•d-1，氮量相同。术中均置鼻肠管,营养素经鼻肠管输注，术后第1天开始经空肠输注肠内营养,连续8d。术后第1、9天抽取静脉血,检测血清白蛋白(ALB)、转铁蛋白(TFN)、前白蛋白(PA)、C反应蛋白(CRP)各指标。结果:实验组在术后第9天血清ALB、TFN、PA均比对照组术后第9天的相应指标显著增高(P均2检验。以P0.05）,经调整滴速及保持营养液温度在35～40度后消失。
2.2手术对二组患者的营养状态的影响可见,两组患者手术后第1天ALB PA、TFN各指标均比手术前明显下降,差异有统计学意义（χ2分别=1.96～3.37,P均2分别=1.92、2.65、2.95,P均2=2.47,P
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(收稿日期：2009.03.10)
