麻醉后护理病房（PACU）术后患者的味觉偏好。

IF 2.9 Q3 NUTRITION & DIETETICS

Clinical nutrition ESPEN Pub Date : 2025-03-28 DOI:10.1016/j.clnesp.2025.03.047

E.S. de Klerk , M. Koetsier , S.C.M. Rietveld , S. Boesveldt , E.M. Postma , P. Morquecho Campos , M.W. Hollmann , B. Preckel , J. Hermanides , M.F.M. van Stijn

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引用次数: 0

摘要

背景与目的：术后早期口服喂养是安全的，并能促进术后恢复。为了方便麻醉后护理病房（PACU）手术后直接口服，并提高其相关益处，了解患者喜欢吃什么和/或喝什么是至关重要的。关于术后即刻味觉偏好的数据很少，因此本研究调查了PACU术后患者的味觉偏好。方法：对全麻下择期手术的成人患者进行前瞻性观察研究。味觉偏好是我们的主要结果，为此我们使用了常量营养素和味觉偏好排序任务（MTPRT）问卷。作为次要结果，我们询问了额外的问题来单独评估特定的食物特征，包括稠度、质地和食物/饮料的温度。最后，我们使用描述性统计评估了患者的食欲，并分析了MTPRT喜好评分的差异。结果：我们纳入了57例外科患者。MTPRT喜好数据显示，我们的患者最喜欢低能量、甜味的产品。MTPRT排名数据显示，人们不喜欢高蛋白产品。附加问卷的数据显示，我们的患者似乎喜欢软、多汁、脆、热、冷的食物。大多数患者（n= 44,79%）在PACU入院期间手术后直接有食欲。结论：本研究显示PACU术后患者最喜欢低能量、味道较甜的食品。此外，这项研究表明，患者在手术后似乎更喜欢各种各样的食品。由于我们的样本量小，结果应该谨慎解释，但它们确实提供了初步的见解，有助于改善PACU的食品服务，从而有助于提高术后早期的口服摄入。在NTR注册（trialregister.nl），研究编号为Trial NL9048。

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Taste preference of patients shortly after surgery in the Post Anaesthesia Care Unit (PACU)

Background & aims

Early postoperative oral feeding is safe and enhances recovery after surgery. To facilitate oral intake directly after surgery in the Post Anaesthesia Care Unit (PACU) and to enhance its associated benefits, knowledge on what patients would like to eat and/or drink is essential. Data on taste preferences in the immediate postoperative period is scarce, therefore this study investigated the taste preference of patients directly after surgery in the PACU.

Methods

A prospective observational study in adult patients scheduled for elective surgery under general anaesthesia. Taste preference was our primary outcome, for which we used the Macronutrient and Taste Preference Ranking Task (MTPRT) questionnaire. As secondary outcomes we asked additional questions to evaluate specific food characteristics separately, including consistency, texture, and temperature of food/drinks. Finally, we evaluated the appetite of our patients, using descriptive statistics, and analysing differences in the MTPRT liking scores.

Results

We included 57 surgical patients. The MTPRT liking data showed that our patients liked low-energy products with a sweet taste the most. The MTPRT ranking data showed a dislike for high-protein products. Data from the additional questionnaire revealed that our patients seemed to like food products with soft, juicy, crispy, hot and cold characteristics. The majority of patients (n = 44, 79 %) did have an appetite for food directly after surgery during their PACU admission.

Conclusion

This study showed that postoperative patients in the PACU tended to like low-energy food products with a sweet taste the most. In addition, this study showed that patients seemed to favour a broad variety of food products directly after surgery. Due to our small sample size the results should be interpreted with caution, but they do provide initial insights to help improve PACU food services, and thereby can contribute to enhance early postoperative oral intake. Registered at NTR (trialregister.nl) with study ID Trial NL9048.

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来源期刊

Clinical nutrition ESPEN NUTRITION & DIETETICS-

CiteScore

4.90

自引率

3.30%

发文量

512

期刊介绍： Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN). Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional support. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism. Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical practice. Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.