Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2025
The effect of preoperative oral carbohydrate on the perioperative period of fibula free flap surgery in patients with oral cancer: a retrospective study.
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Liu Chunyun, Liu Xiaohua, Zhou Min, Yao Jinhui, Zhang Shizhou, Zhao Ting
Аннотация
OBJECTIVE: This study examines the effects of preoperative oral carbohydrates on the perioperative period of Fibula Free Flap surgery in oral cancer patients, aiming to enhance postoperative recovery.
METHODS: The study involved 89 patients who underwent fibula flap reconstruction surgery from January to December 2023. Patients were divided into control and experimental groups based on admission time. The control group followed standard fasting guidelines, while the experimental group received 800 mL and 200 mL of carbohydrates solution orally at 10 and 2 h pre-surgery, respectively. Data collected for both groups included comfort levels, blood glucose, surgical duration, intraoperative blood loss, fluid replacement, albumin, prealbumin, hemoglobin, PCT, IL-6, flap crisis, wound infection, bleeding, thrombosis, gastrointestinal reactions, extubation time, hospital stay, and total cost. All data were statistically analyzed.
RESULTS: The experimental group reported significantly lower thirst and hunger one hour pre-surgery (p < 0.0001) and had lower blood glucose levels one day post-surgery (p = 0.0003) compared to the control group. No significant differences were observed in other preoperative or postoperative measures.
CONCLUSIONS: Preoperative oral carbohydrates improve comfort and stabilize blood glucose levels in patients undergoing oral cancer fibula flap surgery, positively influencing perioperative management. This approach is beneficial for patients receiving this type of surgery.
METHODS: The study involved 89 patients who underwent fibula flap reconstruction surgery from January to December 2023. Patients were divided into control and experimental groups based on admission time. The control group followed standard fasting guidelines, while the experimental group received 800 mL and 200 mL of carbohydrates solution orally at 10 and 2 h pre-surgery, respectively. Data collected for both groups included comfort levels, blood glucose, surgical duration, intraoperative blood loss, fluid replacement, albumin, prealbumin, hemoglobin, PCT, IL-6, flap crisis, wound infection, bleeding, thrombosis, gastrointestinal reactions, extubation time, hospital stay, and total cost. All data were statistically analyzed.
RESULTS: The experimental group reported significantly lower thirst and hunger one hour pre-surgery (p < 0.0001) and had lower blood glucose levels one day post-surgery (p = 0.0003) compared to the control group. No significant differences were observed in other preoperative or postoperative measures.
CONCLUSIONS: Preoperative oral carbohydrates improve comfort and stabilize blood glucose levels in patients undergoing oral cancer fibula flap surgery, positively influencing perioperative management. This approach is beneficial for patients receiving this type of surgery.