摘要目的:探讨肠外营养治疗中使用长链脂肪乳剂对低位直肠癌患者围术期营养状况的影响。方法:回顾性分析山西医科大学第三医院2017年1月至2020年6月204例行直肠癌手术治疗患者的临床资料。按照具体营养治疗方式分为两组，研究组100例使用长链脂肪乳剂进行肠外营养支持，对照组104例使用中/长链脂肪乳注射液。入院后根据患者主观整体营养状况评估量表（PG-SGA）及相关实验室检查结果对患者进行营养状况评估，术前第7天开始对患者进行营养及电解质支持治疗，术后采取肠外营养与肠内营养联合治疗及早期肠内营养的方式。记录并对比两组患者术前第7天、术后第1天、术后第7天的清蛋白、前清蛋白、视黄醇结合蛋白、总胆固醇、体质量指数（BMI）以及术后首次排气时间、术后并发症发生情况、术后发热情况和总住院时间。结果:研究组术后首次排气时间[（42±11）h比（54±10）h]、发热时间[（48±8）h比（57±7）h]、总住院时间[（16.0±0.7）d比（18.0±0.9）d]、术后第7天静息能量消耗[（5 326±589）kJ/d比（5 840±599）kJ/d]以及术后第7天总胆固醇[（4.8±0.3）mmol/L比（5.0±0.4）mmol/L]均低于对照组，研究组术后第7天清蛋白[（33±3）g/L比（28±3）g/L]、前清蛋白[（0.189±0.041）g/L比（0.164±0.037）g/L]及视黄醇结合蛋白[（0.039±0.016）g/L比（0.032±0.013）g/L]均高于对照组，两组差异均有统计学意义（均 P<0.05）。其他检测指标两组差异均无统计学意义（均 P>0.05）。 结论:围术期存在营养不良的低位直肠癌患者使用长链脂肪乳剂可能更有利于机体恢复。

abstractsObjective:To explore the effect of long-chain fat emulsion in parenteral nutrition therapy on the perioperative nutritional status of patients with low rectal cancer.Methods:A total of 204 patients who underwent rectal cancer surgery in the Third Hospital of Shanxi Medical University from January 2017 to June 2020 were retrospectively analyzed. The patients were divided into two groups according to the specific nutritional treatment methods, 100 cases in the study group used long-chain fat emulsion for parenteral nutrition support, and 104 cases in the control group used medium- and long-chain fat emulsion injection. After admission, the nutritional status of patients were evaluated according to the results of Scored Patient-Generated Subjective Global Assessment (PG-SGA) and related laboratory tests. At 7th day before the operation, the patients were treated with nutrition and electrolyte support. Parenteral nutrition and enteral nutrition combined treatment and early enteral nutrition were given after the operation. The albumin, prealbumin, retinol-binding protein, total cholesterol and body mass index (BMI) at 7th day before the operation, 1st day after the operation and 7th day after the operation and the patient's first exhaust time after surgery, occurrence of postoperative complications, postoperative fever and total hospital stay were recorded and compared between the two groups.Results:Postoperative first exhaust time [(42±11) h vs. (54±10) h], fever time [(48±8) h vs. (57±7) h], total hospital stay [(16.0±0.7) d vs. (18.0±0.9) d)], resting energy expenditure at the 7th day after surgery [(5 326±589) kJ/d vs. (5 840±599) kJ/d] and total cholesterol at the 7th day after surgery [(4.8±0.3) mmol/L vs. (5.0± 0.4) mmol/L] in the study group were lower than those in the control group, and albumin [(33±3) g/L vs. (28± 3) g/L], prealbumin [(0.189±0.041) g/L vs. (0.164±0.037) g/L] and retinol-binding protein [(0.039±0.016) g/L vs. (0.032±0.013) g/L] at the 7th day after surgery in the study group were higher than those in the control group, and the differences between the two groups were statistically significant (all P < 0.05). There was no statistical difference in other detection indexes between the two groups (all P > 0.05). Conclusion:The use of long-chain fat emulsion in low rectal cancer patients with malnutrition during the perioperative period may be more conducive to the recovery of the body.