中山醫學大學機構典藏 CSMUIR:Item 310902500/24281
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    题名: An early moderate recommendation for energy intake based on nutritional status and clinical outcomes in patients with cancer: A retrospective study
    作者: Hsieh, LC;Chang, PS;Wu, PJ;Huang, YT;Lin, PT
    关键词: Cancer nutrition;Energy intake;Protein;Body weight;Clinical outcomes
    日期: 2020
    上传时间: 2022-08-09T07:59:44Z (UTC)
    出版者: ELSEVIER SCIENCE INC
    ISSN: 0899-9007
    摘要: Objectives: We investigated the nutritional status and clinical outcomes of patients with cancer based on their energy intake after nutritional recommendations. Methods: This study was a retrospective study. Body weight, nutritional status, dietary intake, and clinical outcomes were collected from medical records. We assessed the data according to energy intake: 50% of the recommended intake was insufficient energy intake (IEI group), 50% to 79% was moderate energy intake (MEI group), and 80% was adequate energy intake (AEI group). Results: A total of 111 patients with cancer were enrolled in the present study. After nutritional recommenda-tion, the number of subjects in the IEI and MEI groups were significantly decreased as patients shifted to the after-AEI group (P < 0.01). A significantly high proportion of patients had lower malnutrition universal screening tool and patient-generated subjective global assessment scores in the after-AEI group (P < 0.01). Subjects in the after-MEI and after-AEI groups showed slight gains in body weight (P = 0.07) and positively correlated with the energy (b = 0.05; P = 0.07) and protein intake (b = 0.04; P = 0.01). Significantly low proportions of patients with cancer died during hospitalization in the after-MEI and after-AEI groups, but significantly high proportions of patients with cancer in the after-MEI and after-AEI groups reached their ideal body weight (P = 0.03) compared with that in the after-IEI group. Conclusions: Patients with cancer who comply with a moderate energy intake recommendation (50%-79%) within at least 28 d may limit body weight decrease and improve nutritional status and clinical outcomes. (C) 2020 Elsevier Inc. All rights reserved.
    URI: http://dx.doi.org/10.1016/j.nut.2020.110997
    https://www.webofscience.com/wos/woscc/full-record/WOS:000588608600007
    https://ir.csmu.edu.tw:8080/handle/310902500/24281
    關聯: NUTRITION ,2020 ,v79-80
    显示于类别:[中山醫學大學研究成果] 期刊論文

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