Conventional Nutrition versus Early Nutrition in Perioperative Colorectal Cancer Surgery

• Autor(a) principal: Tartari, Rafaela Festugatto
• Data de Publicação: 2011
• Outros Autores: Pinho, Nivaldo Barroso de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Brasileira de Cancerologia (Online)
• Texto Completo: https://rbc.inca.gov.br/index.php/revista/article/view/711
• topic: Terapia Nutricional; Neoplasias Colorretais; Cirurgia; Cuidados Intraoperatórios; Revisão; Nutrition Therapy; Colorectal Neoplasms; Surgery; Intraoperative Care; Review; Terapia Nutricional; Neoplasias Colorrectales; Cirugía; Cuidados Intraoperatorios; Revisión

Introduction: The nutritional approach is essential in the care of patients who underwent colorectal cancer surgery. Routines regarding perioperative care, mainly when related to nutrition, remain little changed. Thus, postoperative recovery of patients remains a major challenge. Objective: This review aimed to examine the scientific evidence regarding conventional nutritional therapy and evaluate the benefit of early nutrition in patients who underwent colorectal surgery. Methods: This is a literature review that used the Medline, LILACS and SciELO databases. The research period was from 2005 to 2010, with the keywords ‘early nutrition’ and ‘colorectal surgery’. Results: Eighteen articles were used in accordance with the criteria for inclusion. The stress response, postoperative ileus, anastomotic leak and morbidity are realities that can negatively interfere with the evolution of patients who underwent colorectal surgery, and are related to conventional behaviors still practiced in large centers. The supply of high-carbohydrate liquid up to 2 hours before surgery has been seen as one of the possible beneficial factors, with organic response improvement. Postoperatively, the practice of beginning the diet only after the peristalsis was considered without scientific evidence, and, in addition, it enhances stress and provides longer hospital stay. Bowel preparation was also considered a complication as it increases the length of hospitalization and causes intraoperative dehydration. Conclusion: The adoption of new multidisciplinary measures, including early perioperative nutrition, contributes to decreased morbidity, hospital stay, hospital costs, in addition to providing greater patient satisfaction.