摘要
目的针对早期肠内营养在ICU危重症患者中的临床应用价值进行研究。方法选取我院自2017年3月至2019年3月ICU病房收治的40例危重症患者,采用随机分配的方式将患者分为观察组与对照组,给予观察组患者进入ICU病房2 d内进行早期肠内营养干预,给予对照组患者进入ICU病房2 d后肠内营养干预。观察两组患者经过干预后1、2周时的营养状态以及肠道并发症发生率。结果对两组患者经过干预后1、2周时的营养状态进行比较,观察组患者的营养状态显著高于对照组患者,P<0.05;对两组患者经过治疗后的并发症发生情况进行比较,观察组患者的并发症发生情况与对照组患者差异较小,P>0.05,对两组患者经过治疗后的感染率进行比较,观察组患者的感染率显著低于对照组患者,P<0.05。结论对ICU患者采取早期肠内营养干预能够有效改善患者的营养状态,并且能够有效控制患者的感染率。
Objective To study the clinical value of early enteral nutrition in critically ill patients with ICU.Methods Forty critically ill patients admitted to our hospital from March 2017 to March 2019 in the ICU ward were randomly assigned to the patients in the observation group and the control group.The patients in the observation group were admitted to the ICU ward for 2 days.In the early enteral nutrition intervention,enteric nutrition intervention was given to the control group patients 2 days after entering the ICU ward.The nutritional status and intestinal complication rate of the two groups of patients at 1 and 2 weeks after intervention were observed.Results The nutritional status of the two groups of patients at 1 and 2 weeks after intervention was compared.The nutritional status of the observation group was significantly higher than that of the control group,P<0.05.The complications of the two groups after treatment were performed.There was little difference between the observation group and the control group(P>0.05).The infection rate of the two groups was compared.The infection rate of the observation group was significantly lower than that of the control group,P<0.05.Conclusion Early enteral nutrition intervention in ICU patients can effectively improve the nutritional status of patients and effectively control the infection rate of patients.
作者
徐宏光
牛涧峰
XU Hong-guang;NIU Jian-feng(Jilin Central Hospital,Jilin,Jilin 132013)
出处
《智慧健康》
2020年第14期159-160,162,共3页
Smart Healthcare
关键词
早期肠内营养
ICU
危重症患者
Early enteral nutrition
ICU
Critically ill patients
