营养风险筛查表联合白蛋白水平监测对肝癌患者手术前后营养状况的评估价值

doi:10.3969/j.issn.1006-6233.2019.07.020

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Abstract Objective: To analyze the evaluation value of nutrition risk screening (NRS-2002) combined with albumin (ALB) level monitoring for nutritional status of liver cancer patients before and after surgery. Methods: A total of 300 patients with liver cancer who underwent surgery admitted to the hospital were enrolled. NRS-2002 and ALB level monitoring were performed to evaluate nutritional status of the patients before and after surgery. The evaluation results of NRS-2002 and NRS-2002 combined with ALB levels monitoring for nutritional status were observed. The detection rate of nutritional risk, traditional single indexes [body mass index (BMI), triceps skinfold thickness (TSF), arm muscle circumference (AMC), lymphocyte count, hemoglobin (Hb)] of patients with or without nutritional risk before and after surgery were compared. Results: The detection rate of nutritional risk before surgery was significantly lower than that after surgery (76.00% vs 86.00%) (P<0.05). Before and after surgery, BMI, TSF, AMC, lymphocyte count and Hb levels in patients with nutritional risk were significantly less than those in patients without nutritional risk evaluated by NRS-2002 combined with ALB (P<0.05). Conclusion: The risk of postoperative malnutrition in liver cancer patients is increased. NRS-2002 combined with ALB level monitoring is more comprehensive in evaluation of the presence or absence of nutritional risk in liver cancer patients, with high accuracy. The application value is important.

Key words： Liver cancer patients Nutrition risk screening scale Albumin Nutritional status Evaluation value

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	Articles by authors
	HU Jiao
	LUO Yanli
	XIAO Fengming
	et al

Cite this article:

HU Jiao,LUO Yanli,XIAO Fengming, et al. Evaluation Value of Nutrition Risk Screening Scale combined with Albumin Level Monitoring for Nutritional Status of Patients with Liver Cancer before and after Surgery[J]. HeBei Med, 2019, 25(7): 1129-1131.

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http://www.hbyxzzs.cn/EN/10.3969/j.issn.1006-6233.2019.07.020 OR http://www.hbyxzzs.cn/EN/Y2019/V25/I7/1129