Abstract
Objective To explore the effects of nutritional risk intervention on the quality of life in patients with colorectal cancer. Methods From January to December 2016, a total of 98 colorectal patients from Shiyan Taihe Hospital were randomly divided into control group and intervention group, with 49 cases in each group. The patients in the control group were assessed and guided in routine nursing of colorectal cancer. On the basis of the control group, the intervention group strengthened the management of nutrition risk. The postoperative complications, laboratory indexes and quality of life of the patients were compared between the two groups. Results After operation, there were 3 cases of nausea, 3 cases of vomit and 2 cases of ventosity in the intervention group; and there were 10 cases of nausea, 11 cases of vomit and 9 cases of ventosity in the control group. The postoperative complications of the intervention group was less than that of the control group (χ2=4.346, 5.333, 5.018; P<0.05) . Before discharge, the total protein (TP) was (71.70±7.35) g/L, albumin (ALB) was (50.20±5.46) g/L, hemoglobin (HB) was (132.20±9.26) g/L in the intervention group, which were higher than those in the control group, and the differences were statistically significant (F=13.587, 3.875, 8.139; P<0.05) . After 1 month of discharge, the overall score of Europe Organization for Research and Treatment of Cancer Quality of Life Questionnaire-C30 (EORTC QLQ-C30) was (50.79±7.46) in the intervention group, and (42.18±8.02) in the control group, and the difference was statistically significant (F=3.768, P<0.05) . Conclusions Strengthening the nutritional risk management in patients with colorectal cancer can effectively improve the nutritional status and quality of life, and can reduce the incidence of postoperative complications to some extent. Key words: Colorectal neoplasms; Nutritional risk; Quality of life
Published Version
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