Young Ok Park; So Yoon Yoon; Shin Sook Kang; Sang Mi Han; Eun Hee Kang

doi:10.5720/kjcn.2012.17.1.101

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Nutritional Status and Dietary Change after Gastrectomy of Gastric Cancer Patients: Young Ok Park, So Yoon Yoon, Shin Sook Kang, Sang Mi Han, Eun Hee Kang; Korean Journal of Community Nutrition 2012;17(1):101-108.
DOI: https://doi.org/10.5720/kjcn.2012.17.1.101
Published online: February 29, 2012

ASAN Medical Center Dietetics and Nutrition Services Team, Seoul, Korea.

Corresponding author: Eun Hee Kang, ASAN Medical Center Dietetics and Nutrition Services Team 388-1 Pungnap-2 dong, Songpa-gu, Seoul 138-736, Korea. Tel: (02) 3010-5141, Fax: (02) 3010-6973, ehkang@amc.seoul.kr

• Received: December 6, 2011 • Revised: February 15, 2012 • Accepted: February 16, 2012

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Abstract
REFERENCES

Abstract

The purpose of this survey is to investigate the nutritional status and dietary intake of gastrectomized cancer patients in Asan Medical Center. The subjects were 98 patients, who underwent a gastrectomy due to gastric cancer and were admitted to the General Surgery Department during March 2007 to December 2007. We examined general characteristics (sex, age, clinicopathological stage, type of operation), anthropometric data (height, weight change), biochemical data (red blood cell RBC, hemoglobin HGB, hematocrit HCT, mean corpuscular volume MCV, total lymphocyte count TLC, albumin, total cholesterol), dietary intake and dietary intake related symptoms. Weight loss of gastrectomized patients was 9.0 ± 4.3% from preillness weight to visiting out-patient department (OPD) weight. Biochemical data (RBC, HGB, HCT, MCV, TLC, albumin, total cholesterol) significantly deteriorated after gastrectomy. However, outpatient visits were all restored to the normal range. Postoperative energy intake was 785.0 ± 164.2 kcal, which corresponds to 41.6 ± 9.6% of daily energy requirement. The cause of poor oral intake is mostly fear, abdominal pain and abdominal discomfort. Therefore, to control pre-or post-operative weight change in the future requires, focusing on the body weight to maintain a normal or usual nutrition by interventions and increased caloric intake during hospitalization for the development of nutrient-dense meals. In addition, as the main reason of the lack of intake of meals after the gastrectomy was fear, the patients should be actively encouraged to consider the importance of eating proper meals.
Keywords: nutritional status; gastrectomy; hemoglobin; dietary intake; dumping syndrome

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Fig. 1

Dumping syndrome during admission period.

Fig. 2

Dumping syndrome at home.

Table 1

General characteristics

Table 2

Changes of BMI, body weight loss, percentage of IBW(ideal body weight) in each period

1) BMI: body mass index (kg/m²)

2) Mean ± SD

3) OPD: out-patient department

Table 3

Biochemical data in each period

1) Mean ± SD

2) OPD: outpatient department

3) RBC: Red blood cell

4) HGB: Hemoglobin

5) HCT: Hematocrit

6) MCV: Mean corpuscular volume

7) TLC: Total lymphocyte count

Table 4

Energy intake in each period (N=98)

1) Mean ± SD

2) NPO: nothing by mouse

Table 5

Cause of reduced diet intake upon pre-operation

Table 6

Cause of reduced diet intake upon post-operation

Figure & Data

REFERENCES

Citations

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Nutritional Status and Dietary Change after Gastrectomy of Gastric Cancer Patients

Korean J Community Nutr. 2012;17(1):101-108. Published online February 29, 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.1.101

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Nutritional Status and Dietary Change after Gastrectomy of Gastric Cancer Patients

Fig. 1 Dumping syndrome during admission period.

Fig. 2 Dumping syndrome at home.

Fig. 1

Fig. 2

Nutritional Status and Dietary Change after Gastrectomy of Gastric Cancer Patients

Table 1

General characteristics

Table 2

Changes of BMI, body weight loss, percentage of IBW(ideal body weight) in each period

1) BMI: body mass index (kg/m²)

2) Mean ± SD

3) OPD: out-patient department

Table 3

Biochemical data in each period

1) Mean ± SD

2) OPD: outpatient department

3) RBC: Red blood cell

4) HGB: Hemoglobin

5) HCT: Hematocrit

6) MCV: Mean corpuscular volume

7) TLC: Total lymphocyte count

Table 4

Energy intake in each period (N=98)

1) Mean ± SD

2) NPO: nothing by mouse

Table 5

Cause of reduced diet intake upon pre-operation

Table 6

Cause of reduced diet intake upon post-operation

Table 1 General characteristics

Table 2 Changes of BMI, body weight loss, percentage of IBW(ideal body weight) in each period

1) BMI: body mass index (kg/m²)

2) Mean ± SD

3) OPD: out-patient department

Table 3 Biochemical data in each period

1) Mean ± SD

2) OPD: outpatient department

3) RBC: Red blood cell

4) HGB: Hemoglobin

5) HCT: Hematocrit

6) MCV: Mean corpuscular volume

7) TLC: Total lymphocyte count

Table 4 Energy intake in each period (N=98)

1) Mean ± SD

2) NPO: nothing by mouse

Table 5 Cause of reduced diet intake upon pre-operation

Table 6 Cause of reduced diet intake upon post-operation