KHẨU PHẦN ĂN TRƯỚC PHẪU THUẬT CỦA BỆNH NHÂN UNG THƯ ĐẠI TRỰC TRÀNG TẠI BỆNH VIỆN ĐẠI HỌC Y DƯỢC THÀNH PHỐ HỒ CHÍ MINH

Abstract

Background: Surgery is the cause of several chain reactions such as enhanced secretion of stress hormones and inflammatory molecules affecting body metabolism, leading to glycogenolysis, lipid and protein catabolism, especially among patients undergoing gastrointestinal surgery who have higher risk of reducing food intake preoperative that may lead to malnutrition. Objective: To investigate preoperative diet of colorectal cancer patients at the University Medical Center Ho Chi Minh City. Methods: A cross-sectional study was conducted on 130 colorectal cancer patients who were scheduled for surgery at the Department of Gastroenterology, University Medical Center Ho Chi Minh City from October 2020 to March 2022, using face-to-face interviews with a structured questionnaire. Demographic characteristics, food portions were collected to estimate nutritional composition according to age, gender, cancer stage and the balance of the diet. Results: Only 13.9% pre-operative food portions met 75% of the recommended energy requirements and 1.54% food portions met 100% of the recommended energy requirements. All preoperative diets were unable to fully meet criteria of a balanced diet. The proportion of food portions meeting the recommended needs for protein and lipid is 8.6% and 66.9% respectively. Conclusion: Efforts should be made to improve preoperative diet of patients to timely provide appropriate nutritional intervention, especially in patients > 60 years old, or with stage III, IV of cancer.