慢性胰腺炎的营养和营养不良

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2018-11-26 DOI:10.25177/jfst.3.5.5

J. Rysz, Magdalena Plewka, K. Kujawski, Sift Desk Journals Open Access Journals

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引用次数: 0

摘要

慢性胰腺炎患者有营养不良和营养缺乏的危险。营养不良是人口中的一个大问题，尤其是住院病人。常规评估和定期监测营养状况至关重要。它与住院病人的发病率和死亡率增加有关，并显著增加了医疗保健费用。胰腺在消化过程中起着重要作用。正常的胰腺功能保证了营养物质的有效消化和吸收。慢性胰腺炎是一种长期胰腺损伤的综合征，由于其在消化中的作用，慢性胰腺炎是营养不良的原因。

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Nutrition and malnutrition in chronic pancreatitis

Patients with chronic pancreatitis are at risk of malnutrition and nutrient deficiencies. ddMalnutrition is a huge problem in population, especially in hospitalised patients. Routine assessment and regular monitoring of nutrition status is essential. It is associated with increased rates of morbidity and mortality in hospital patients and significantly increases healthcare costs. The pancreas is a major player in digestion. Normal pancreatic function ensures effective digestion and absorption of nutrients. Chronic pancreatitis refers to a syndrome of long-standing pancreatic injury and because of its role in digestion, chronic pancreatitis is responsible for malnutrition.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.