La valutazione dello stato di nutrizione nel paziente chirurgico.

Translated title of the contribution: Assessment of the nutritional status of the surgical patient

Research output: Contribution to journalArticle

Abstract

Since malnutrition has been demonstrated as increasing surgical risk in terms of post-operative morbidity and mortality, simple and feasible methods of evaluating nutritional status have been investigated. Epidemiological studies, carried out mainly in populations with gastrointestinal diseases, allowed selection of some simple indices (weight loss, albumin, transferrin, circulating lymphocytes and delayed hypersensitivity response to cutaneous antigens) which are useful in assessing the patient's altered nutritional status. The same results can be obtained by clinical examination only, if this is conducted by a trained physician. The conclusions of investigations of nutritional assessment parameters and of multiparametric indices are controversial. Non-nutritional factors are often involved in the occurrence of post-operative complications, interfering with the predictive value of the nutritional status indicators.

Original languageItalian
Pages (from-to)7-10
Number of pages4
JournalChirurgia Italiana
Volume46
Issue number6
Publication statusPublished - 1994

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Nutritional Status
Nutrition Assessment
Gastrointestinal Diseases
Delayed Hypersensitivity
Transferrin
Malnutrition
Weight Loss
Epidemiologic Studies
Albumins
Lymphocytes
Morbidity
Physicians
Antigens
Skin
Mortality
Population

ASJC Scopus subject areas

  • Surgery

Cite this

La valutazione dello stato di nutrizione nel paziente chirurgico. / Dionigi, P.

In: Chirurgia Italiana, Vol. 46, No. 6, 1994, p. 7-10.

Research output: Contribution to journalArticle

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