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1992年～2000年,我院收治食管癌患者285例,经手术治疗和营养支持,取得了满意效果,现报告如下。 临床资料:本组男255例,女30例;年龄35～80岁,平均63.3岁。经手术治疗和营养支持治愈出院253例(88.77％),好转11例(3.85％),未愈17例(5.96％),死亡4例(1.4％)。 术前饮食与营养:食管癌患者的主要症状是进行性吞咽困难,且随病情发展而加重,导致患者全身营养状况差、消瘦,引起各种电解质紊乱或营养不良及免疫功能低下。因此,手术前每日应按身体需要量补充电解质、氨基酸、脂肪乳等。对进食困难者除定期输入新鲜血、白蛋白、复方氨基酸外,应每日静脉输入生理需要量的液体2000～2500ml,包括10％葡萄糖,5％葡萄糖盐水加维生素C和氯化钾。
From 1992 to 2000, 285 cases of esophageal cancer patients admitted to our hospital, after surgical treatment and nutritional support, and achieved satisfactory results, are as follows. Clinical data: The group of 255 men and 30 women, aged 35 to 80 years, mean 63.3 years. 253 cases (88.77%) were discharged after operation and nutritional support, 11 cases (3.85%) were improved, 17 cases (5.96%) were unhealed and 4 cases (1.4%) died. Preoperative Diet and Nutrition: Esophageal cancer patients with the main symptoms of progressive dysphagia, and aggravated with the progression of the disease, leading to poor nutritional status of patients, weight loss, causing a variety of electrolyte disorders or malnutrition and immune dysfunction. Therefore, before surgery should be daily body needs electrolyte, amino acids, fat milk and so on. In addition to regular intake of fresh blood, albumin, compound amino acids, should be daily intravenous physiological input liquid 2000 ~ 2500ml, including 10% glucose, 5% glucose saline plus vitamin C and potassium chloride.