The impact of pre-surgery nutrition intervention on weight loss, nutrition status, and quality of life in colorectal cancer patients with elective surgery

Malignancy Spectrum Pub Date : 2025-05-29 DOI:10.1002/msp2.70007

Wen Lynn Teong, Wei Yee Wong, Su Lin Lim, Choon Hui Low, Cassandra Lim Duan Qi, Ruochen Du

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Abstract

Objective

Weight loss in colorectal cancer (CRC) surgical patients is widespread and often associated with increased morbidity and mortality. This study aimed to determine whether pre-surgery nutrition intervention in CRC patients can reduce post-surgery weight loss and improve nutritional status and quality of life (QoL).

Methods

Sixty CRC patients undergoing elective surgery from November 2018 to February 2021 were recruited. They were compared to a control group of 60 CRC patients extracted retrospectively from 2014. The intervention group received pre-surgery nutrition counselling and was followed up at 1, 2, and 3 months after surgery, where their weights were taken and nutritional status was assessed using Subjective Global Assessment (SGA). Health-related QoL was assessed using the 3-level Euro-Quality of Life 5 Domain (EQ-5D-3L) questionnaire before surgery and at 3 months after surgery. The control group did not receive pre-surgery nutrition counselling.

Results

At 3 months after surgery, the intervention group lost significantly less weight compared to the control group (p < 0.001). Similar significant results were observed at 1 and 2 months after surgery (p < 0.001). Fifty-two patients (91%) in the control group lost weight compared to 31 patients (53%) in the intervention group at 3 months after surgery (p < 0.001). Within the intervention group, the post-surgery Quality of Life Visual Analogue Scale improved significantly from baseline (80% versus 75%, p = 0.043). The SGA score at 3 months after surgery was similar to that of baseline (p = 0.109).

Conclusion

Pre-surgery nutrition intervention in patients with CRC and elective surgery has resulted in a significant reduction in post-surgery weight loss, improvement in QoL, and maintenance of nutritional status.

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术前营养干预对结直肠癌择期手术患者体重减轻、营养状况及生活质量的影响

目的结直肠癌（CRC）手术患者体重减轻是普遍存在的，且常伴有发病率和死亡率的增加。本研究旨在确定CRC患者术前营养干预是否可以减少术后体重下降，改善营养状况和生活质量（QoL）。方法2018年11月至2021年2月择期手术的结直肠癌患者60例。将他们与2014年回顾性提取的60例结直肠癌患者的对照组进行比较。干预组接受术前营养咨询，并于术后1、2和3个月随访，测量体重并使用主观整体评估（SGA）评估营养状况。术前和术后3个月采用3级欧洲生活质量5域（EQ-5D-3L）问卷评估与健康相关的生活质量。对照组未接受术前营养咨询。结果术后3个月，干预组体重下降明显低于对照组（p < 0.001）。在术后1个月和2个月观察到类似的显著结果（p < 0.001）。术后3个月，对照组52例（91%）患者体重减轻，干预组31例（53%）患者体重减轻（p < 0.001）。在干预组中，术后生活质量视觉模拟量表较基线显著改善（80%对75%，p = 0.043）。术后3个月SGA评分与基线相近（p = 0.109）。结论术前营养干预对结直肠癌择期手术患者的术后体重下降明显减少，生活质量改善，营养状况维持。

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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Malignancy Spectrum

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