文章摘要

术后进食不同温度流质对于扁桃体切除术患者镇痛效果及胃肠功能的影响

作者: 1刘 红, 2陈 莉, 3张 继芳
1 徐州医科大学附属淮安医院,淮安市第二人民医院外科,江苏 淮安 223001
2 徐州医科大学附属淮安医院,淮安市第二人民医院耳鼻喉科,江苏 淮安 223001
3 徐州医科大学附属淮安医院,淮安市第二人民医院输液室,江苏 淮安 223001
通讯: 张 继芳 Email: 1693025169@qq.com
DOI: 10.3978/j.issn.2095-6959.2019.01.010

摘要

目的:探讨不同温度流质对于扁桃体切除术后患者镇痛效果及胃肠功能的影响,并明确扁桃体切除术后患者的最佳流质温度。方法:选取择期在徐州医科大学附属淮安医院进行扁桃体切除术的60例患者进行研究。研究开始前先用Excel软件设计随机数字表,患者依据编码分为3组,每组各20例,给予不同温度的流质。术后2 h~1 d所进食的食物均进行控温,A组流质在4 ℃冰箱冷藏保存,患者食用时从冰箱取出立即食用。B组流质则在4 ℃冰箱冷藏保存后取出,待温度升至15 ℃ 时给患者食用。C组流质在烹制完成后降至30 ℃时给患者食用。其余时间进食相同温度软食。 结果:3组患者在进食后各时间点疼痛视觉模拟评分法(Visual Analogue Scale,VAS)测评结果均无明显区别(P>0.05)。进食后2 h,0.5 d,1 d,C组胃肠不适发生率均明显低于其他2组(P<0.05),进食后2 d三组患者胃肠不适发生率无明显差别(P>0.05)。结论:不同温度流质对扁桃体切除术后患者镇痛效果无明显区别,但对胃肠不适等影响明显。30 ℃为扁桃体切除术患者最佳流质温度,不影响伤口的镇痛,同时可明显降低进食低温流质引起的胃肠不适。
关键词: 不同温度;流质;扁桃体切除术;镇痛;胃肠功能

Effects of different temperature liquid food on the analgesic effect and gastrointestinal function in patients undergoing tonsillectomy

Authors: 1LIU Hong, 2CHEN Li, 3ZHANG Jifang
1 Department of Surgery, Huai’an Hospital Affiliated to Xuzhou Medical University, Huai’an Second People’s Hospital, Huai’an Jiangsu 223001, China
2 Department of Otolaryngology, Huai’an Hospital Affiliated to Xuzhou Medical University, Huai’an Second People’s Hospital, Huai’an Jiangsu 223001, China
3 Infusion Room, Huai’an Hospital Affiliated to Xuzhou Medical University, Huai’an Second People’s Hospital, Huai’an Jiangsu 223001, China

CorrespondingAuthor:ZHANG Jifang Email: 1693025169@qq.com

Abstract

Objective: To investigate the effects of different temperature fluids on the analgesic effect and gastrointestinal function of patients after tonsillectomy, and to determine the optimal fluid temperature of patients after tonsillectomy. Methods: Sixty patients who underwent tonsillectomy in our hospital were selected for study. Before the start of the study, the random number table was designed with Excel software. The patients were divided into 3 groups according to the code, 20 cases in each group, and the fluids with different temperatures were given. The foods that were eaten from 2 h to 1 d after operation were temperature-controlled. The fluid of group A was stored in a refrigerator at 4 ℃. The patient was taken out of the refrigerator and consumed immediately. The liquidity of group B was taken out after storage in a refrigerator at 4 ℃, and was given to the patient when the temperature was raised to 15 ℃. Group C fluid was given to the patient when it was lowered to 30 ℃ after cooking. Eat the same temperature soft food for the rest of the time. Results: There were no significant differences in pain Visual Analogue Scale (VAS) between the three groups at each time point after eating (P>0.05). The incidence of gastrointestinal discomfort in group C was significantly lower than that in the other two groups (P<0.05) at 2 h, 0.5 d, and 1 d after eating. There was no significant difference in the incidence of gastrointestinal discomfort between the three groups after eating (P>0.05). Conclusion: There is no significant difference in the analgesic effect of patients with tonsillectomy after different temperature fluids, but the effect on gastrointestinal discomfort is obvious. 30 ℃ is the best fluid temperature for patients with tonsillectomy, does not affect the analgesia of the wound, and can significantly reduce the gastrointestinal discomfort caused by eating low temperature fluid.
Keywords: different temperature; liquid food; tonsillectomy; analgesia; gastrointestinal function