Effect of intraoperative amino acids with or without glucose infusion on body temperature, insulin, and blood glucose levels in patients undergoing laparoscopic colectomy: A preliminary report

Yasuki Fujita, Chiharu Tokunaga, Sayo Yamaguchi, Kayo Nakamura, Yuu Horiguchi, Michiko Kaneko, Takeo Iwakura
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引用次数: 9

Abstract

Objective

Amino acid administration helps to prevent intraoperative hypothermia but may enhance thermogenesis when combined with glucose infusion. The aim of this study was to examine the effect of intraoperative amino acid administration, with or without glucose infusion, on temperature regulation during laparoscopic colectomy.

Methods

Twenty-one patients whose physical status was classified I or II by the American Society of Anesthesiologists, and who were undergoing elective laparoscopic colectomy were enrolled. The exclusion criteria were a history of diabetes and/or obesity, preoperative high levels of C-reactive protein, high blood glucose and/or body temperature after anesthesia induction, and surgical time >500 minutes. Each patient received an acetate ringer solution and was randomly assigned to one of three groups. Group A patients were given only amino acids. Group AG patients were given amino acids and glucose. Group C patients were given neither amino acids nor glucose. Tympanic membrane temperatures and blood glucose and insulin levels were measured intraoperatively.

Results

Intraoperative amino acid infusion significantly increased body temperature during surgery as compared with either Group AG or C. The blood glucose levels in Group AG were significantly higher than those in Groups A and C. However, there were no significant differences between Groups A and C. Two hours after anesthesia induction, serum insulin levels in Groups A and AG significantly increased compared with Group C. No significant differences in the postoperative complications or patient hospitalization lengths were detected between the groups.

Conclusion

Intraoperative amino acid infusion without glucose administration maintains body temperature more effectively than combined amino acid and glucose infusion in patients undergoing laparoscopic colectomy, despite unaltered intraoperative insulin levels.

术中氨基酸输注或不输注葡萄糖对腹腔镜结肠切除术患者体温、胰岛素和血糖水平的影响:初步报告
目的氨基酸给药有助于预防术中低温,但与葡萄糖输注联合可增强产热作用。本研究的目的是检查术中氨基酸给药,有或没有葡萄糖输注,对腹腔镜结肠切除术期间温度调节的影响。方法选取21例经美国麻醉医师学会评定身体状况为I级或II级的择期腹腔镜结肠切除术患者。排除标准为糖尿病和/或肥胖史、术前高c反应蛋白水平、麻醉诱导后高血糖和/或体温、手术时间500分钟。每位患者均接受醋酸林格液治疗,并随机分为三组。A组患者仅给予氨基酸。AG组患者给予氨基酸和葡萄糖。C组患者不给予氨基酸和葡萄糖。术中测量鼓膜温度、血糖和胰岛素水平。结果术中氨基酸输注显著提高了AG组和c组的术中体温,AG组的血糖水平显著高于A组和c组,而A组和c组在麻醉诱导后2 h无显著差异。与c组相比,A组和AG组血清胰岛素水平显著升高。两组患者术后并发症及住院时间无显著差异。结论在腹腔镜结肠切除术患者术中胰岛素水平不变的情况下,术中氨基酸输注不加葡萄糖比氨基酸加葡萄糖输注更有效地维持体温。
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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