胃癌病人的營養照護

楊子穎 ； 邱哲琳 ； 楊雀戀

《臨床醫學月刊》 82卷6期 (2018/12) Pp. 725-729

https://doi.org/10.6666/ClinMed.201812_82(6).0133

摘要

胃癌為國人十大死因第六位，因為上消化道的機械性阻塞，術前營養不良與高風險族群的比例約佔48%，而術前營養不良易增加住院天數和營養相關併發症的發生率，建議營養不良的病人在術前7-14天介入營養支持措施。接受胃切除手術後，建議每日每公斤理想體重攝取熱量25-30大卡及蛋白質1.5公克。手術後長期營養相關併發症，如體重流失、傾食症候群、貧血等，可藉由營養策略減少發生。晚期胃癌病人若因疾病進展或化學治療副作用，由口進食或腸道營養的攝取量小於需要量的60%且超過7日時，建議介入靜脈營養，藉由營養支持治療可改善病人的營養及代謝狀況、減少術後營養相關併發症的發生，並提升生活品質。

關鍵字

胃癌(gastric cancer) ； 營養支持治療(nutrition support therapy)

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