THE NUTRITIONAL STATUS OF PATIENTS UNDERGOING SURGERY FOR GASTROINTESTINAL MALIGNANCIES: A PROBLEM THAT SURGEONS ARE INTERESTED IN EXPLORING

Abstract

Introduction: Malnutrition is associated with a poor prognosis for cancer treatment, particularly for gastrointestinal cancer surgery. The purpose of this study was to determine the nutritional status of preoperative patients with gastrointestinal cancer at Bach Mai Hospital in 2016. Material and method: We conducted a descriptive cross-sectional study on 124 patients who underwent surgery for gastrointestinal cancer. The patients were measured for height, weight, and their nutritional state was assessed using the World Health Organization's body mass index (BMI). Nutritional risk was evaluated using the Subjective Global Assessment (SGA) scale, blood albumin levels, and dietary intake 24 hours prior to surgery compared to recommended requirements. Results: Weight loss was 76.6% when the patient was admitted to the hospital, and weight loss greater than 10% was 17.7 %. 24.2% of those with a chronic lack of energy (BMI < 18.5 kg/m2). According to the SGA, malnutrition was prevalent at a rate of 71%, of which mild to moderate, and severe malnutrition was 67.7%, and 8.9% respectively. Low blood albumin level (<35g/L) was 45%. The actual average energy value was 1166.0 ± 585.6 Kcal, reaching 56.7% of the necessary requirements. Protein, lipids, and glucid concentrations exceeded recommendations by 73.9%, 58.9%, and 52.5%, respectively.Conclusion: the rate of malnutrition was still quite high in patients undergoing surgery for gastrointestinal cancer. Preoperative nutrition was insufficient to satisfy recommended requirements. Key words: nutrition, surgery, gastrointestinal, cancers