Effects Of ω-3Fatty Acids On Postoperative Inflammatory Reaction In Gastric Carcinoma Patients With Nutritional Risk

Objective: To investigate effects of omega-3polyunsaturated fatty acidson postoperative inflammatory reaction,the rate of systemic inflammatoryresponse syndrome (SIRS) and clinical outcomes in gastric carcinoma patientswith nutritional risk.Methods: Choose the objects from the gastric carcinoma patients withNRS≥3coming to our hospital during2013-06and2014-01.The includedforty-seven patients were randomly divided into two groups:control group(n=26)and trail group (n=21).From the three days before operation to the fifthday after operation, in addition to the routine nutritional support treatment, thetrail group received Omeganven0.2g/kg/d.The levels of serum CRP, TNF-α,IL-1, lL-6, lL-10and some nutritional indicators (prealbumin, retinolconjugated protein, trainsferrin)were detected on the admitting day, the second,the fourth and sixth day after operation. Conclude the incidence of SIRS.Record intestinal peristalsis recovery time, anal exhaust time and postoperativecomplications.Results:1. Trail group patients have lower level of TNF-α、IL-1、IL-6and higherlevel of IL-10compared with the control group.1.In trail group, the incidence of SIRS is lower. 2. Patients in trail group recover better in nutrition. have less infectiouscomplications after the surgery and hold fewer postoperative hospitalizationdays.3. Peristalsis recovery time,the anus exhaust time and the postoperativehospitalization days is shorter in trail group; two groups have no difference inthe incidence of postoperative complications.Conclusions:1. Omega-3PUFAs can inhibit the release of inflammatory promoters, andpromote the release of inflammatory inhibitter to inhibit inflammatory reaction.2. Omega-3PUFAs can reduce the incidence of SIRS.3. Omega-3PUFAs can improve patients’ nutritional state.4. Omega-3PUFAs can speed up the recovery of gastrointestinal functionand shorten patients’ recovery time.