CAJ | 학술논문

胃肠道手术患者营养不良发生率相当高，营养不良可增加手术相关的并发症发生率，延长患者住院时间，降低生活质量，增加病死率。筛查出营养不良患者，在围手术期提供合理而有效的营养支持治疗，可改善患者的临床结局。本文主要介绍胃肠手术患者围手术期代谢改变以及营养支持治疗的作用、适应证选择、时机的把握及临床实施的研究进展。
위장도수술환자영양불량발생솔상당고，영양불량가증가수술상관적병발증발생솔，연장환자주원시간，강저생활질량，증가병사솔。사사출영양불량환자，재위수술기제공합리이유효적영양지지치료，가개선환자적림상결국。본문주요개소위장수술환자위수술기대사개변이급영양지지치료적작용、괄응증선택、시궤적파악급림상실시적연구진전。
Patients with gastrointestinal disease usually suffer from malnutrition, which is associated with poorer outcome, including longer length of stay, poorer wound healing, more infectious complications, reduced quality of life and higher mortality. Thus, acknowledgement of nutritional risk and nutritional risk factors are mandatory for nutritional therapy, to reduce risk of adverse complications and to improve clinical outcome. This article addresses and updates recent advances in clinical nutrition regarding gastrointestinal disease surgery and physiological considerations, essential for planning relevant nutritional therapy throughout the treatment course.