CAJ | 학술논문

目的：通过回顾性分析高支链氨基酸在食管癌术后的应用效果评价。方法：对100例食管癌患者手术前2天及手术后7天应用高支链氨基酸500ml/d,63例患者使用平衡氨基酸500ml/d作为对照组,评价其临床效果。结果：实验组术后血浆白蛋白下降程度较对照组明显降低,差异有统计学意义(P<0.05)。结论：高支链氨基酸能改善食管癌患者术后的低蛋白血症程度,有利于术后恢复。
목적：통과회고성분석고지련안기산재식관암술후적응용효과평개。방법：대100례식관암환자수술전2천급수술후7천응용고지련안기산500ml/d,63례환자사용평형안기산500ml/d작위대조조,평개기림상효과。결과：실험조술후혈장백단백하강정도교대조조명현강저,차이유통계학의의(P<0.05)。결론：고지련안기산능개선식관암환자술후적저단백혈증정도,유리우술후회복。
Objective: Retrospective analysis of highly branched-chain amino acids in the application effect of postoperative esophageal cancer. Methods:100 patients with esophageal cancer using high branched-chain amino acids 500ml/d before surgery 2 days and 7 days after surgery;63 patients with balanced amino acids 500ml/d as a control group to evaluate the clinical effect. Results:The experimental group was decreased serum albumin level was significantly lower than the control group, the difference was statistically significant (P<0.05). Conclusion:High branched chain amino acids can improve esophageal cancer patients hypoproteinemia extent, is conducive to postoperative recovery.