Abstract
Results There were statistically significant differences in BMI, albumin, total cholesterol, and lymphocyte count between patients from the two groups (all P < 0.05). There was no difference in the incidence rate of postoperative complications between the two groups, but there was a statistically significant difference in the total number of complications (P < 0.05). There were no significant differences between the two groups regarding abdominal drainage volume, exhaust (flatus) time, hospitalization cost, morbidity, or 60 d readmission rate (all P > 0.05). However, patients with nutritional risk had higher postoperative blood transfusion volumes, albumin infusions, weight difference before and after surgery, and postoperative hospital stays than the nonnutritional risk group (all P < 0.05). Smoking, diabetes, and preoperative nutritional risk were the risk factors by the univariate and multivariate logistic regression analyses. Conclusions The postoperative complication rate was increased, and the short-term efficacy was decreased in the preoperative nutritional risk group compared with those without nutritional risk.
Highlights
Nutritional risk refers to an existing or potential risk associated with nutritional factors that could lead to adverse clinical outcomes [1]
NRS 2002 has been widely used for preoperative nutritional risk assessment for general surgery, as it can effectively predict patient clinical outcomes, which is the guiding principle for creating nutritional support programs [5]
Among the nonnutritional risk group, men accounted for 62.50% (30/48) and women for 37.50% (18/48)
Summary
Nutritional risk refers to an existing or potential risk associated with nutritional factors that could lead to adverse clinical outcomes [1]. Recent studies have found that preoperative patient nutritional status influences perioperative curative effects. NRS 2002 has been widely used for preoperative nutritional risk assessment for general surgery, as it can effectively predict patient clinical outcomes, which is the guiding principle for creating nutritional support programs [5]. Univariate and multivariate logistic regression analyses were used to study risk factors associated with postoperative complications. Patients with nutritional risk had higher postoperative blood transfusion volumes, albumin infusions, weight difference before and after surgery, and postoperative hospital stays than the nonnutritional risk group (all P < 0:05). The postoperative complication rate was increased, and the short-term efficacy was decreased in the preoperative nutritional risk group compared with those without nutritional risk
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