Impact of Preoperative Skeletal Muscle Mass on the Outcomes and Recurrence After Total Gastrectomy in Patients With Gastric Cancer

IF 0.4 4区 医学 Q4 NUTRITION & DIETETICS
M. Horvat, K. Bizjak, Gaja Hladnik, R. Kolarič, T. Jagric
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引用次数: 0

Abstract

Low muscle mass is a predictor of poor outcome in patients with gastric cancer after surgery. Seventy patients who underwent gastric cancer resection with curative intent were included in the study. A cross-sectional area of muscle at the third lumbar vertebra was measured and patients with skeletal muscle index below 48.6 kg/m2 were described as having low muscle mass. Surgical and oncologic outcomes were recorded. Of 70 patients, 19 (27%) were diagnosed as having low muscle mass. The postoperative recurrence was significantly higher in patients with low muscle mass (31.6 %) than in those with no low muscle mass (11.8%). Preoperative low skeletal muscle is related to poor survival and recurrence in patients with gastric cancer after total radical gastrectomy.
术前骨骼肌质量对胃癌患者全胃切除术后疗效和复发的影响
肌肉质量低是胃癌患者术后预后不佳的一个预测因素。研究纳入了 70 名接受胃癌根治性切除术的患者。研究人员测量了第三腰椎处肌肉的横截面积,将骨骼肌指数低于 48.6 kg/m2 的患者称为低肌肉量患者。手术和肿瘤结果均有记录。在 70 名患者中,19 人(27%)被诊断为低肌肉质量。低肌肉量患者的术后复发率(31.6%)明显高于无低肌肉量患者(11.8%)。术前骨骼肌含量低与胃癌根治术后患者的生存率和复发率有关。
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来源期刊
Topics in Clinical Nutrition
Topics in Clinical Nutrition NUTRITION & DIETETICS-
CiteScore
0.90
自引率
20.00%
发文量
34
期刊介绍: ​​Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.
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