위암환자의 위절제술 후 영양상태 및 섭취량 변화

• Published in: Korean journal of community nutrition Vol. 17; no. 1; pp. 101 - 108
• Main Authors: 박영옥(Young Ok Park), 윤소윤(So Yoon Yoon), 강신숙(Shin Sook Kang), 한상미(Sang Mi Han), 강은희(Eun Hee Kang)
• Format: Journal Article
• Language: Korean
• Published: 대한지역사회영양학회 2012
• Subjects: nutritional status; dietary intake; gastrectomy; hemoglobin; dumping syndrome
• ISSN: 1226-0983; 2287-1624; 2951-3146

The purpose of this survey is to investigate the nutritional status and dietary intake of gastrectomized cancer patients in Asan Medical Center. The subjects were 98 patients, who underwent a gastrectomy due to gastric cancer and were admitted to the General Surgery Department during March 2007 to December 2007. We examined general characteristics (sex, age, clinicopathological stage, type of operation), anthropometric data (height, weight change), biochemical data (red blood cell RBC, hemoglobin HGB, hematocrit HCT, mean corpuscular volume MCV, total lymphocyte count TLC, albumin, total cholesterol), dietary intake and dietary intake related symptoms. Weight loss of gastrectomized patients was $9.0{\pm}4.3$% from preillness weight to visiting out-patient department (OPD) weight. Biochemical data (RBC, HGB, HCT, MCV, TLC, albumin, total cholesterol) significantly deteriorated after gastrectomy. However, outpatient visits were all restored to the normal range. Postoperative energy intake was $785.0{\pm}164.2$ kcal, which corresponds to $41.6{\pm}9.6$% of daily energy requirement. The cause of poor oral intake is mostly fear, abdominal pain and abdominal discomfort. Therefore, to control pre-or post-operative weight change in the future requires, focusing on the body weight to maintain a normal or usual nutrition by interventions and increased caloric intake during hospitalization for the development of nutrient-dense meals. In addition, as the main reason of the lack of intake of meals after the gastrectomy was fear, the patients should be actively encouraged to consider the importance of eating proper meals.