Difference in the effects of three nutritional pathways on postoperative rehabilitation in patients with gastric cancer and type 2 diabetes mellitus*

Abstract

Abstract Objective To explore the difference in the effects of three nutritional pathways on the rehabilitation of patients with gastric cancer and diabetes mellitus after operation. Methods Overall, 120 patients were randomly divided into the partial parenteral nutrition (PPN), early enteral nutrition (EEN), and diabetes mellitus special enteral nutritional emulsion (DEN) groups. The differences in the effects of three nutritional modes were compared. Results (1) On postoperative day four, the total protein level in the EEN and DEN groups was significantly higher than that in the PPN group (P < 0.05). On postoperative day ten, body mass index, lymphocyte count, total protein level, and pre-albumin level in the DEN group were significantly higher than those in the PPN group (P < 0.05). (2) On postoperative day four, there was no significant difference in the fasting blood glucose level between the EEN and DEN groups (P > 0.05), but this level was significantly lower than that in the PPN group (P < 0.05). On postoperative day ten, fasting and postprandial blood glucose levels in the DEN group were significantly lower than those in the PPN group. (3) On postoperative day four, the C-reactive protein level in the DEN group was significantly lower than that in the other groups (P < 0.05). (4) The incidence rates of complications in the PPN, EEN, and DEN groups were 25.0%, 10.0%, and 5.0%, respectively. The incidence of complications in the PPN group was significantly higher than that in the other groups. However, there was no significant difference in perioperative indexes among the three groups (P > 0.05). Conclusion Enteral nutrition is more conducive to the recovery of patients with gastric cancer and type 2 diabetes mellitus after operation; the special enteral nutrition emulsion for diabetes mellitus is more effective than the conventional nutrition solution in stabilizing blood sugar levels and reducing the degree of inflammation.