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首页> 外文期刊>Acta anaesthesiologica Taiwanica : >Effect of intraoperative amino acids with or without glucose infusion on body temperature, insulin, and blood glucose levels in patients undergoing laparoscopic colectomy: A preliminary report
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Effect of intraoperative amino acids with or without glucose infusion on body temperature, insulin, and blood glucose levels in patients undergoing laparoscopic colectomy: A preliminary report

机译：腹腔镜结肠切除术中接受或不接受葡萄糖输注的术中氨基酸对体温，胰岛素和血糖水平的影响：初步报告

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Objective: Amino acid administration helps to prevent intraoperative hypothermia but may enhance thermogenesis when combined with glucose infusion. The aim of this study was to examine the effect of intraoperative amino acid administration, with or without glucose infusion, on temperature regulation during laparoscopic colectomy. Methods: Twenty-one patients whose physical status was classified I or II by the American Society of Anesthesiologists, and who were undergoing elective laparoscopic colectomy were enrolled. The exclusion criteria were a history of diabetes and/or obesity, preoperative high levels of C-reactive protein, high blood glucose and/or body temperature after anesthesia induction, and surgical time >500 minutes. Each patient received an acetate ringer solution and was randomly assigned to one of three groups. Group A patients were given only amino acids. Group AG patients were given amino acids and glucose. Group C patients were given neither amino acids nor glucose. Tympanic membrane temperatures and blood glucose and insulin levels were measured intraoperatively. Results: Intraoperative amino acid infusion significantly increased body temperature during surgery as compared with either Group AG or C. The blood glucose levels in Group AG were significantly higher than those in Groups A and C. However, there were no significant differences between Groups A and C. Two hours after anesthesia induction, serum insulin levels in Groups A and AG significantly increased compared with Group C. No significant differences in the postoperative complications or patient hospitalization lengths were detected between the groups. Conclusion: Intraoperative amino acid infusion without glucose administration maintains body temperature more effectively than combined amino acid and glucose infusion in patients undergoing laparoscopic colectomy, despite unaltered intraoperative insulin levels.
机译：目的：施用氨基酸有助于预防术中体温过低，但与葡萄糖输注结合使用时可能会促进产热。这项研究的目的是检查腹腔镜结肠切除术中术中给予或不给予葡萄糖输注氨基酸对温度调节的影响。方法：选择二十一例身体状况被美国麻醉医师学会分类为I或II级并接受选择性腹腔镜结肠切除术的患者。排除标准为糖尿病和/或肥胖病史，术前高水平C反应蛋白，麻醉诱导后高血糖和/或体温以及手术时间> 500分钟。每个患者接受醋酸林格液，并随机分为三组之一。 A组患者仅给予氨基酸。 AG组患者被给予氨基酸和葡萄糖。 C组患者未给予氨基酸或葡萄糖。术中测量鼓膜温度，血糖和胰岛素水平。结果：与AG组或C组相比，术中输注氨基酸显着提高了手术过程中的体温。AG组的血糖水平显着高于A组和C组。但是，A组和C组之间无显着差异。 C.麻醉诱导后两小时，A组和AG组的血清胰岛素水平比C组显着增加。两组之间的术后并发症或患者住院时间均无显着差异。结论：尽管术中胰岛素水平没有改变，但未进行葡萄糖给药的术中氨基酸输注比经腹腔镜结肠切除术的患者氨基酸和葡萄糖联合输注能更有效地维持体温。

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