The Relationship between Nutritional Status and Postoperative Complications in Patients Undergoing Microsurgical Clipping of Intracranial Aneurysms Based on Peri-operative Enhanced Recovery
WANG Li, LI Zhenshui, WU Jun, XU Yingxia, HAO Chunman
2022, 17(09):
966-971.
DOI: 10.3969/j.issn.1673-5765.2022.09.009
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Objective To investigate the effect of nutritional status on postoperative complications in patients who received microsurgical clipping of intracranial aneurysm and perioperative standard enhanced recovery.
Methods This study prospectively enrolled consecutive patients who received microsurgical clipping of intracranial aneurysms and perioperative standard enhanced recovery at Beijing Tiantan Hospital from January 2018 to March 2019. The following data were collected including demographic information, aneurysm characteristics (location, diameter, rupture or not), medical history (hypertension, diabetes), perioperative nutritional parameters (nutritional risk, anthropometric measurements, laboratory test results, nutritional support, etc.), postoperative complications including pneumonia, intracranial infection, deep vein thrombosis of lower extremity and stroke (ischemic stroke and intracranial hemorrhage), etc. The patients were divided into complication group and non-complication group according to having at least one complication or not from the end of operation to discharge. The above indexes were compared between the two groups. Multivariate logistic regression analysis were used to evaluate the effects of perioperative nutritional indexes on the complications after microsurgical clipping of intracranial aneurysms.
Results A total of 97 patients with intracranial aneurysm were recruited and underwent microsurgical clipping. Postoperative complications occurred in 33 patients (34.02%). The proportion of preoperative aneurysm rupture (12.1% vs. 0, P=0.009), hypertension (72.7% vs. 50.0%, P=0.005) and diabetes (9.0% vs. 3.1%, P=0.032) in complication group were higher than those in non-complication group, and nutritional parameters such as the preoperative BMI (26.37±6.58 kg/m2 vs. 24.61±3.32 kg/m2, P=0.015), triceps skin fold thickness (TSF) (24.92±8.57 mm vs. 18.61±8.09 mm, P=0.001), and calf circumference (37.60±3.067 cm vs. 36.06±3.44 cm, P=0.039) in complication group were higher than those in non-complication group, and the hemoglobin level (136.06±13.93 g/L vs. 143.27±12.08 g/L, P=0.010) was lower than that in non-complication group. The proportion of postoperative nutritional intervention (84.8% vs. 40.6%, P=0.030), oral nutrition supplements (33.3% vs. 26.5%, P<0.001), enteral nutrition (12.1% vs. 0, P<0.001), and parenteral nutrition (39.3% vs. 14.0%, P<0.001) in complication group were higher than those in non-complication group, and the duration of parenteral nutrition was longer than that in non-complication group [5.0 (3.0-11.5) day vs. 1.0 (1.0-3.5) day, P=0.009]. Multivariate logistic analysis showed that high preoperative TSF (OR 1.230, 95%CI 1.056-1.363, P=0.008) may be a risk factor for postoperative complications in patients with intracranial aneurysm, while high albumin level at the day after the operation (OR 0.734, 95%CI 0.561-0.961, P=0.025) may be a protective factor for postoperative complications.
Conclusions In patients who underwent microsurgical clipping of intracranial aneurysms, the increased subcutaneous fat may mean an increased risk of postoperative complications, and the high serum albumin level at the day after the operation may mean a lower risk of postoperative complications.