酵素処理などにより軟化した摂食回復支援食の胃癌術後食としての応用:―初期安全性評価研究―  [in Japanese] Application of an eating recovery assisting food cooked soft enzyme treatment technology for the postoperative diet of gastric surgery patients:- Safety Assessment -  [in Japanese]

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Author(s)

    • 清水 伸幸 Shimizu Nobuyuki
    • 東京大学医学部附属病院胃食道外科|国際医療福祉大学山王病院外科 Division of Stomach and Esophagus Surgery, The University of Tokyo Hospital, Tokyo, Japan|Surgery Department, Sanno Hospital, International University of Health and Welfare, Tokyo Japan
    • 佐々木 巌 Sasaki Iwao
    • 東北大学大学院医学系研究科外科病態学講座生体調節外科学分野 Division of Biological Regulation and Oncology, Department of Surgery, Tohoku University Graduate School of Medicine, Miyagi, Japan
    • 瀬戸 泰之 Seto Yasuyuki
    • 東京大学医学部附属病院胃食道外科 Division of Stomach and Esophagus Surgery, The University of Tokyo Hospital, Tokyo, Japan
    • 畑尾 史彦 Hatao Fumihiko
    • 東京大学医学部附属病院胃食道外科 Division of Stomach and Esophagus Surgery, The University of Tokyo Hospital, Tokyo, Japan
    • 大谷 幸子 Ootani Sachiko
    • 東京大学医学部附属病院胃食道外科栄養管理室 Department of Nutrition, The University of Tokyo Hospital, Tokyo, Japan
    • 関根 里恵 Sekine Rie
    • 東京大学医学部附属病院胃食道外科栄養管理室 Department of Nutrition, The University of Tokyo Hospital, Tokyo, Japan
    • 岡本 智子 Okamoto Tomoko
    • 東北大学病院栄養管理室 Department of clinical nutritional management, Tohoku University Hospital, Miyagi, Japan
    • 柴田 近 Shibata Chikashi
    • 東北大学大学院医学系研究科外科病態学講座生体調節外科学分野 Division of Biological Regulation and Oncology, Department of Surgery, Tohoku University Graduate School of Medicine, Miyagi, Japan

Abstract

 近年,周術期において絶食期間を短くする栄養管理法が試みられ,経口による早期栄養摂取再開に関する多くの報告がなされている.しかし食事開始時期を早めるための適切な食品を探索する試みは未だなされていない.本研究において用いた摂食回復支援食(以下,「術後食I~III」)は酵素処理を基本技術とする方法により咀嚼困難者用の食事と同程度の軟らかさに調整されている.術後早期の消化管への負担が少なく,外観が通常の食事と同様であることから患者の食欲を増進することを期待した.本研究は20歳以上75歳未満の胃全摘術施行症例で,施設で提供される術後食を術後4日目から無理なく摂食できると判断される症例に対し,術後4~9日目に3種類のNPC/N比の術後食I~IIIを順次6食ずつ提供し,喫食率・自他覚所見・臨床検査データ等を採取した.その結果,術後食I~III摂取に起因する有害事象は発生せず,本食品の胃全摘術後食として安全性が示された.

Recently, nutritional care that shortens the fasting duration has been performed during the perioperative period and numerous studies on the early resumption of oral intake have been reported. However, evaluations to explore suitable meals for advancing the start of oral intake have not been undertaken. For food intake recovery support meals (hereinafter referred to as postoperative diet I-III) used in this study, the softness of the meal is adjusted to the same level as the difficulty of mastication for the patient consuming the meal using a method which is based on enzyme treatment technology.<br>The burden on the gastrointestinal tract of postoperative diet I-III in early post-operative patients is low, and since the appearance of the meal is similar to normal meals, an increase in the appetite of patients was expected.<br>This study targeted patients between the ages of 20 and 75 years old who underwent total gastrectomy and were able to eat postoperative diet provided by the hospital from postoperative day 4. Patients were sequentially provided 6 meals of postoperative diet I-III with 3 different NPC/N ratios from postoperative days 4 to 9. Information such as food intake rate, subjective and objective opinions, and clinical laboratory data were collected.<br>In this study, since no adverse events were observed after consuming postoperative diet I-III, the safety of these meals after gastrectomy was demonstrated.

Journal

  • The Japanese Journal of SURGICAL METABOLISM and NUTRITION

    The Japanese Journal of SURGICAL METABOLISM and NUTRITION 49(4), 169-176, 2015

    JAPANESE SOCIETY for SURGICAL METABOLISM and NUTRITION

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