[Start of enteral nutrition after an endoscopic gastrostomy, is it necessary to wait?]

Q4 Medicine
William Otero-Regino, Hernando Marulanda-Fernández, Gilberto Jaramillo-Trujillo, Lina Otero-Parra, Julián Parga-Bermúdez, Felipe Vera-Polanía, Juan Antonio Trejos-Naranjo, Elder Otero Ramos
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引用次数: 0

Abstract

Traditionally, the initiation of enteral nutrition after a percutaneous endoscopic gastrostomy (PEG) is performed between 12 and 24 hours. Different research suggests that early initiation might be a safe option. Our aim was to determine whether starting enteral nutrition 4 hours after performing PEG is a safe practice in terms of risk of intolerance, complications, or death, compared to starting it at 12 hours. We carried out a prospective, randomized, multicenter study in third and fourth level institutions in Bogotá and Cundinamarca, between June 2020 and May 2022, 117 patients were included who were randomized into 2 groups, group A with early nutrition initiation (4 hours), and standard group B (12 hours). The most frequent mechanism of dysphagia was cerebrovascular disease (43%), followed by complications of COVID19 infection (26%). There were no statistically significant differences between the groups evaluated regarding the percentage of intolerance to nutrition, RR = 0.93 (CI 0.30-2.90), there were also no differences in terms of postoperative complications, (RR) = 0.34 (CI 0.09-1.16), and no differences were found in mortality between the evaluated groups, (RR) = 1.12 (CI 0.59-2.15). In conclusion, early initiation of nutrition through the gastrostomy, 4 hours after performing the PEG, is a safe behavior that is not related to greater intolerance to nutrition, complications, or death, compared to later initiation.

[内镜胃造口术后开始肠内营养,是否需要等待?]
传统上,经皮内镜胃造瘘术(PEG)后的肠内营养开始时间为12至24小时。不同的研究表明,早期启动可能是一个安全的选择。我们的目的是确定在进行PEG后4小时开始肠内营养与在12小时开始肠外营养相比,在不耐受、并发症或死亡风险方面是否是一种安全的做法。2020年6月至2022年5月,我们在波哥大和昆迪纳马卡的三级和四级机构进行了一项前瞻性、随机、多中心研究,纳入117名患者,他们被随机分为两组,a组早期营养启动(4小时)和标准B组(12小时)。吞咽困难最常见的机制是脑血管疾病(43%),其次是COVID19感染的并发症(26%)。评估组之间对营养不耐受的百分比没有统计学上的显著差异,RR=0.93(CI 0.30-2.90),术后并发症也没有差异,(RR)=0.34(CI 0.09-1.16),评估组之间的死亡率也没有差异(RR)=1.12(CI 0.59-2.15)。总之,在进行PEG后4小时,通过胃造口术早期开始营养是一种安全的行为,与后期开始相比,这与更大的营养不耐受、并发症或死亡无关。
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来源期刊
CiteScore
0.40
自引率
0.00%
发文量
49
期刊介绍: La REVISTA DE GASTROENTEROLOGíA DEL PERÚ, es la publicación oficial de la Sociedad de Gastroenterología del Perú que publica artículos originales, artículos de revisión, reporte de casos, cartas e información general de la especialidad; dirigido a los profesionales de la salud con especial interés en la gastroenterología. La Revista de Gastroenterología del Perú es una publicación de periodicidad trimestral y tiene como objetivo la publicación de artículos científicos inéditos en el campo de la gastroenterología, proporcionando información actualizada y relevante de la especialidad y áreas afines. La Revista de Gastroenterología del Perú publica artículos en dos idiomas, español e inglés, a texto completo en la versión impresa yelectrónica. Los artículos científicos son sometidos a revisores o árbitros nacionales e internacionales, especialistas que opinan bajo la modalidad de doble ciego y de manera anónima sobre la calidad y validez de los mismos. El número de revisores depende del tipo de artículo, dos revisores como mínimo para artículos originales y uno como mínimo para otros tipos de artículos.
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