Evaluating the Knowledge and Practice of Anesthesiologists and Students About Oral Ginger Complications in Surgery and Anesthesia

K. Basiri Moghadam, Zahra Sadeghi Noghabi, Seed Hosein Nazemi
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Abstract

Aims: Ginger of the Zingiberaceae family is abundant in individuals’ diets globally. It has well-known properties, including regulating the immune system, anti-cancer, anti-inflammatory, inhibiting hyperlipidemia, anti-nausea, and antioxidant features. Despite these properties, research suggested its increased bleeding and anticoagulation effects. Thus, the excessive use of this drug can adversely impact anesthesia and surgery. This study aimed to determine the knowledge and practice of anesthesia staff and students about the complications of ginger in surgery and anesthesia. Methods & Materials: This descriptive cross-sectional study examined the level of knowledge and practice of 68 anesthesiologists and students of Allameh Bohlol Gonabadi Hospital about the effects of oral ginger in surgery and anesthesia by a two-part researcher-made questionnaire (to determine knowledge and the performance of individuals). The validity of the instrument was determined based on content and face validity methods and the reliability of the instrument was confirmed by Cronbach’s alpha coefficient (α = 0.078). Data analysis was performed using SPSS v. 19. Findings: The Mean±SD age of the research units were 23.42±11.6 years, with a work experience of 1 to 22 years. In total, 66.7% of the research units were female, 70.5% were married, and most (97.4%) them had a bachelor’s degree. The obtained results suggested that 83.3% of the research units had poor knowledge; concerning performance, 78.2% of the study subjects had poor performance in the preoperative examination of the patient. The level of knowledge of research units was significantly related to education (P=0.033). Furthermore, the examined individuals’ performance was significantly related to their work experience (P=0.029). Conclusion: The present study findings indicated that anesthesiologists were unaware of the beneficial and adverse effects of ginger on anesthesia and surgery of patients and failed to well assess the patient respecting ginger overdose and diet. Therefore, considering the importance of herbal medicines and their effects on the surgical process and treatment of patients, it is suggested to provide training workshops and informing the staff.
评估麻醉医师和学生对手术和麻醉中口服生姜并发症的知识和实践
目的:姜科姜在全球个体饮食中含量丰富。它具有众所周知的特性,包括调节免疫系统、抗癌、抗炎、抑制高脂血症、抗恶心和抗氧化的特性。尽管有这些特性,研究表明其增加出血和抗凝作用。因此,过量使用该药会对麻醉和手术产生不利影响。本研究旨在了解麻醉工作人员和学生对生姜在手术和麻醉中的并发症的认识和做法。方法与材料:本描述性横断面研究通过研究者制作的两部分调查问卷(以确定个人的知识和表现),调查了Allameh bohhol Gonabadi医院68名麻醉医师和学生关于口服生姜在手术和麻醉中的作用的知识和实践水平。采用内容效度法和面效度法确定仪器的效度,采用Cronbach’s α系数(α = 0.078)证实仪器的信度。使用SPSS v. 19进行数据分析。结果:研究单位平均±SD年龄23.42±11.6岁,工作经验1 ~ 22年。总共有66.7%的研究单位为女性,70.5%的研究单位已婚,97.4%的研究单位具有学士学位。结果表明:83.3%的科研单位知识水平较差;在表现方面,78.2%的研究对象在患者术前检查中表现不佳。研究单位的知识水平与教育程度显著相关(P=0.033)。此外,被测者的绩效与他们的工作经验显著相关(P=0.029)。结论:目前的研究结果表明,麻醉医师对生姜对患者麻醉和手术的有利和不利影响知之甚少,未能很好地评估患者对生姜过量和饮食的影响。因此,考虑到草药的重要性及其对手术过程和患者治疗的影响,建议举办培训讲习班并告知工作人员。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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