中国医科大学学报

中国医科大学学报
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中国医科大学学报 ›› 2018, Vol. 47 ›› Issue (1): 82-85.doi: 10.12007/j.issn.0258-4646.2018.01.018

• 短篇论著 • 上一篇    下一篇

初榨橄榄油对结肠肿瘤术后患者炎症反应的影响

高彩艳, 毛杰   

  1. 兰州大学第二医院普外科, 兰州 730030
  • 收稿日期:2017-04-05 出版日期:2018-01-30 发布日期:2017-12-23
  • 通讯作者: 毛杰 E-mail:maojie2004003@sina.com
  • 作者简介:高彩艳(1988-),女,医师,硕士研究生.

Effect of Extra Virgin Olive Oil on the Postoperative Inflammatory Response of Patients having Colon Tumor

  • Received:2017-04-05 Online:2018-01-30 Published:2017-12-23

摘要: 选择68例结肠肿瘤手术治疗患者并随机分为对照组和研究组,分别给予常规围术期饮食营养支持和加服初榨橄榄油的围术期饮食营养支持,检测2组患者外周血蛋白水平和炎性细胞因子水平,并观察术后肠道功能恢复情况。结果显示,与对照组相比,研究组患者术后第7日外周血炎性细胞因子水平显著降低(P < 0.05),蛋白水平无差异,肠道功能恢复所需时间显著缩短(P < 0.05)。初榨橄榄油能减轻结肠术后患者炎症反应,并促进肠道功能恢复。

关键词: 初榨橄榄油, 炎症反应, 结肠肿瘤

中图分类号: 

  • R619
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