• Journal of Nutrition and Health
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• v.27 no.8
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• pp.844-855
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• 1994

The purpose of this study is to investigate the nutritional status and dietary intake of gastrectomized cancer patients. For this study, from 1993. 1 to 1993. 8, 50 postoperative gastric cancer patients were selected to examine anthropometric and laboratory data(Body Weight, Body Fat, serum Albumin, Total Lympocyte count), and dietary intake related symptoms. The results were 1) All anthropometric and laboratory data were significantly deteriorated by gastrectomy(s-Albumin, TLC. Body Fat : p<0.001). Weight loss of gastrectomized patients was 8.23$\pm$3.72% from admission to discharge. 2) In many gastrectomized cancer patients, preoperative dietary intake was decreased by abdominal discomfort, indigestion, early satiety, and anorexia. 3) Postoperative energy intake was 602$\pm$158㎉, and it is correspond to 31.18$\pm$.90% of daily energy requirement(1918$\pm$236㎉). The cause of poor oral intake is mostly fear, abdominal distension and fullness, and early satiety. In consideration of the fact that an inadequate energy intake was the main cause of the decreasing nutritional status, a careful nutritional care and dietary education is necessry after gastrectomy.

• Journal of Gastric Cancer
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• v.6 no.2
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• pp.69-75
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• 2006

Purpose: We aimed to investigate the effect of oral Saccharomyces cerevisiae Hansen CBS 5926 therapy (Saccharomyces boulardii) on gastrointestinal symptoms and nutrition in gastrectomized patients. Materials and Methods: Ninety patients who underwent a gastrectomy due to early gastric cancer were randomly divided into case and control (placebo) groups and were given medicine or placebos for 12 weeks. The gastrointestinal symptom rating and the nutritional status were evaluated by using double blind methods at 4, 16, and 20 weeks after discharge. Results: The ratio of males to females was 2.3 : 1, and the mean age was $56.3{\pm}10.2$ years. The numbers of subtotal gastrectomies and total gastrectomies were 69 and 21, respectively. Fourteen (15.6%) patients dropped, of whom 5 belonged to the case group. Of the remaining 76 patients, those in the case group had higher levels of serum albumin (P=0.046). For patients who underwent subtotal gastrectomy (n=57), the case group had higher level of serum albumin (P=0.049). Conclusion: This double blind study showed that oral Saccharomyces boulardii therapy could improve the postoperative nutrition of gastrectomized patients because gastrectomized patients with oral Saccharomyces boulardii therapy had higher levels of serum albumin than the control group.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.101-108
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• 2012

The purpose of this survey is to investigate the nutritional status and dietary intake of gastrectomized cancer patients in Asan Medical Center. The subjects were 98 patients, who underwent a gastrectomy due to gastric cancer and were admitted to the General Surgery Department during March 2007 to December 2007. We examined general characteristics (sex, age, clinicopathological stage, type of operation), anthropometric data (height, weight change), biochemical data (red blood cell RBC, hemoglobin HGB, hematocrit HCT, mean corpuscular volume MCV, total lymphocyte count TLC, albumin, total cholesterol), dietary intake and dietary intake related symptoms. Weight loss of gastrectomized patients was $9.0{\pm}4.3$% from preillness weight to visiting out-patient department (OPD) weight. Biochemical data (RBC, HGB, HCT, MCV, TLC, albumin, total cholesterol) significantly deteriorated after gastrectomy. However, outpatient visits were all restored to the normal range. Postoperative energy intake was $785.0{\pm}164.2$ kcal, which corresponds to $41.6{\pm}9.6$% of daily energy requirement. The cause of poor oral intake is mostly fear, abdominal pain and abdominal discomfort. Therefore, to control pre-or post-operative weight change in the future requires, focusing on the body weight to maintain a normal or usual nutrition by interventions and increased caloric intake during hospitalization for the development of nutrient-dense meals. In addition, as the main reason of the lack of intake of meals after the gastrectomy was fear, the patients should be actively encouraged to consider the importance of eating proper meals.

• Journal of Gastric Cancer
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• v.16 no.4
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• pp.230-239
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• 2016

Purpose: The European Organization for Research and Treatment of Cancer quality-of-life questionnaire-OG25 was developed to evaluate the quality of life in patients with stomach and esophageal cancer. The following are included in the OG25 but not in the STO22: odynophagia, choked when swallowing, weight loss, trouble eating with others, trouble swallowing saliva, trouble talking, and trouble with coughing. In this study, we evaluated the quality of life of gastrectomized patients using both, the OG25 and the STO22. Materials and Methods: A total of 138 patients with partial gastrectomy (PG) (distal gastrectomy=91; pylorus-preserving gastrectomy=47) and 44 patients with total gastrectomy (TG) were prospectively evaluated. Body weight and scores from the OG25 and STO22 were evaluated preoperatively and at 3 weeks, 3 months, and 6 months after surgery. Results: Patients with TG had significant weight loss compared to patients with PG. At 3 months, TG was associated with worse scores for dysphagia, eating, odynophagia, trouble eating with others, trouble with taste, and weight loss on the OG25. TG was also associated with dysphagia, eating restrictions, and anxiety on the STO22. The OG25 helped differentiate between the groups with respect to weight loss, odynophagia, choked when swallowing, and trouble eating with others. The OG25 scores changed over time and were significantly different. Conclusions: The OG25 is a more sensitive and useful scale than the STO22 for evaluating the quality of life of gastrectomized patients, especially those with total gastrectomy.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.72-79
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• 2001

The purpose of this study is to investigate the dietary intakes and nutritional status in total gastrectomized patients. We assessed the nutritional status by dietary intake, anthropometric data and biochemical data. And we also checked the subjective postprandial symptoms and gastrofiberscopy to detect the reflux esophagitis in 22 patients who were free of tumors for more than 1 year after total gastrectomy by the three different reconstruction methods(Loop esophagojejunostomy with A-loop tie/ Roux-en-Y esophagojejunostomy/Roux-en-Y esophagojejunostomy with Paulino pouch). Any patients were not in malnutrition status in respect to biochemical data. By assessing the dietary intake, the average daily calorie intake was 1848.2$\pm$440.2kcal, it was 105.9$\pm$23.8% of energy requirement. But there was weight loss in 21 patients of 22 patients after operation and the weight loss was 12.8% of preoperative weight(61.0$\pm$7.9 vs. 53.5$\pm$6.7kg, preoperatively vs. at the time of study). This may suggest that continuous nutritional care is necessary after total gastrectomy to promote sufficient calorie intake, keeping good nutritional state. There were no significant differences between the methods of reconstruction and dietary intakes or nutritional status. Endoscopic esophagitis was more frequently found in patients of loop esophagojejunostomy than any other reconstruction methods(p<0.001), but it didn't show any effect on the dietary intakes.

• Journal of Gastric Cancer
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• v.8 no.4
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• pp.262-266
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• 2008

Purpose: Many patients suffer with anemia after gastrectomy. Iron deficiency due to a decreased oral intake and malabsoption is the most common cause of anemia in gastrectomized patients. This study evaluated the efficacy of administering intravenous iron sucrose for treating patients with anemia. Materials and Methods: From May 2007 to October 2007 at Yonsei University Severance Hospital, we reviewed 47 outpatients whose hemoglobin levels were below 11 g/dl after gastrectomy. Iron sucrose was used for iron supplementation. To determine the difference between before and after the treatment (at 1 week, 2 weeks, 3 weeks, 3 months and 6 months after treatment), we prospectively examined such anemia parameters as the hemoglobin level (Hgb), the hematocrit (Hct), serum iron, TIBC, ferritin and transferin. Results: Out of the 47 patients, only 36 completed their treatment. Eleven were male and 25 were female. The Hgb levels, which indicate anemia, were elevated 0.6, 0.8, 1.3, 2.1 and 2.2 g/dl after 1 week, 2 weeks, 3 weeks, 3 months and 6 months after administration, respectively (P<0.001). The changes from 1 week to 3 months were statistically significant, but those from 3 to 6 months were not. The Hgb levels of 26 patients, which accounted for 72% of all the patients, elevated up to 12 g/dl or more. No side effects or complications were found, but there was one case of temporary nausea. Conclusion: Anemia after gastrectomy is safely treated in a relatively short time with administering iron sucrose. The patients' Hgb levels are expected to increase in a week and keep increasing up to 3 months.