Incidence of surgical infection and risk factors in colorectal surgery - A prospective cohort study.

OBJECTIVE: The objective was to measure the incidence of surgical site infection (SSI) and identify risk factors, in patients undergoing elective surgery of the colon and rectum. MATERIALS AND METHODS: A prospective cohort study was performed from January 2017 to December 2018. RESULTS: A total of 130 patients were studied. The cumulative incidence of SSI was 12.3%. The 56.25% were superficial wound infections and the 31.25%, organ-space infection. The risk factors significantly associated with SSI were the non-administration of pre-operative oral nutrition, diabetes mellitus, heart disease, symptomatic state at the diagnosis of colorectal cancer (CRC), and ≥ 2 altered nutritional biochemical parameters at diagnosis. After multivariate , risk factors associated with SSI were: non-administration of preoperative enteral nutrition (odds ratio [OR] = 0.27; 95% confidence interval [CI]: 0.07-1.0), DM (OR = 3.0; 95% CI: 0.9-9.9), the heart disease (OR = 4.6; 95% CI: 1.1-18.6), and laparoscopic surgery (OR = 0.28; 95% CI: 0.08-0.97). The average stay was higher in patients with a diagnosis of SSI (11.9 vs. 9.2 days). CONCLUSIONS: Independent risk factors for SSI in CRC were the non-administration of pre-operative enteral nutrition, the existence of heart disease, and open surgery.

OBJETIVO: Estudiar la incidencia de infección del sitio quirúrgico y evaluar sus factores de riesgo en pacientes intervenidos de cirugía colorrectal electiva. MÉTODO: Se realizó un estudio de cohortes prospectivo desde enero de 2017 hasta diciembre de 2018. RESULTADOS: Se incluyeron 130 pacientes. La incidencia acumulada de infección del sitio quirúrgico fue del 12,3% (n = 16), siendo el 56,25% infecciones de herida y el 31,25% infecciones órgano-espacio. Los factores de riesgo asociados a infección del sitio quirúrgico con significación estadística fueron la no administración de nutrición oral preoperatoria, la diabetes mellitus, la enfermedad cardiaca, la presencia de síntomas en el momento del diagnóstico de cáncer colorrectal y tener al menos dos parámetros bioquímicos nutricionales alterados. Tras el análisis multivariante se asociaron la no administración de nutrición enteral preoperatoria (odds ratio [OR] = 0,27; intervalo de confianza del 95% [IC95%]: 0,07-1,0), la diabetes mellitus (OR = 3,0; IC95%: 0,9-9,9), la enfermedad cardiaca (OR = 4,6; IC95%: 1,1-18,6) y la cirugía laparoscópica (OR = 0,28; IC95%: 0,08-0,97). La estancia media fue mayor en los pacientes con diagnóstico de infección del sitio quirúrgico (11,9 frente a 9,2 días). CONCLUSIONES: Los factores de riesgo independientes para el desarrollo de infección del sitio quirúrgico en los pacientes con cáncer colorrectal fueron la no administración de nutrición oral preoperatoria, la enfermedad cardiaca y la cirugía abierta.

Impacto de la implantación de un programa nutricional preoperatorio en pacientes de cirugía colorrectal / No disponible

INTRODUCCIÓN: el paciente oncológico presenta un estado de hipermetabolismo generalizado que, sumado a los efectos sistémicos del acto quirúrgico, lo convierten en un paciente con riesgo aumentado de padecer complicaciones. OBJETIVO: el objetivo de este estudio fue evaluar el efecto de la implantación de un Programa de Evaluación y Soporte Nutricional en pacientes intervenidos de cirugía colorrectal con diagnóstico de neoplasia. MATERIAL Y MÉTODOS: se realizó un estudio cuasiexperimental con análisis antes y después de la implantación del Programa de Evaluación y Soporte Nutricional. Se incluyeron pacientes intervenidos de neoplasia de colon o recto. Se estudiaron la incidencia de las complicaciones y la estancia media. Se evaluó el efecto de la intervención con la odds ratio (OR) ajustada con un método de regresión logística. RESULTADOS: se incluyó un total de 130 pacientes, 65 en el periodo 2016-2017 (antes del programa) y 65 durante el año 2018 (después del programa). La incidencia de infección de sitio quirúrgico descendió del 18,5 % al 6,2 % (OR = 0,29; IC 95 %: 0,09-0,95) (p = 0,033). También se evidenció una reducción en el registro de fiebre postoperatoria del 50 % (OR = 0,41; IC 95 %: 0,17-0,96) (p = 0,037). Se redujo la estancia hospitalaria de 11,3 días (DE = 8) a 7,18 días (DE = 2,5) (p = 0,02). Hubo un mayor registro de información clínica y analítica referente al estado y riesgo nutricional de los pacientes. CONCLUSIÓN: la implantación de un Programa de Evaluación y Soporte Nutricional en pacientes intervenidos de cirugía colorrectal ha presentado diferencias estadísticamente significativas en la reducción de infección de sitio quirúrgico, reducción de fiebre postoperatoria y de estancia hospitalaria

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Impact of the implementation of a preoperative nutritional program for colorectal surgery patients.

INTRODUCTION: generalized hypermetabolism is common in cancer patients and increases the risk of complications when combined with the systemic effects of surgery. OBJECTIVE: the aim of this study was to clinically assess the implementation of a Nutritional Assessment and Support Program for patients undergoing colorectal surgery with a diagnosed neoplasia. MATERIAL AND METHODS: a quasi-experimental study was performed with analyses before and after the implementation of the Nutritional Assessment and Support Program. Patients who underwent surgery for colon or rectal neoplasia were included. The incidence of complications and the average hospital stay were studied. The effect of the intervention was evaluated using a logistic regression analysis to yield adjusted odds ratios (OR). RESULTS: a total of 130 patients were included in the study, 65 from 2016-2017 (pre-program) and 65 in 2018 (post-program). The incidence of surgical site infection decreased from 18.5 % to 6.2 % (OR = 0.29; 95 % CI: 0.09-0.95) (p = 0.033). Postoperative fevers were also reduced by 50 % (OR = 0.41; 95 % CI: 0.17-0.96) (p = 0.037). Average hospital stay was reduced from 11.3 days (DE = 8) to 7.18 days (DE = 2.5) (p = 0.02). More clinical and analytical information was logged about the patients' nutritional status and risk. CONCLUSION: the implementation of a Nutritional Assessment and Support Program for patients undergoing colorectal surgery has shown statistically significant differences in the reduction of surgical site infection, postoperative fever and the length of hospital stay.

Altered Preoperative Nutritional Status in Colorectal Cancer: A Not So Infrequent Issue.

INTRODUCTION: Malnutrition and weight loss in cancer patients is a common problem that affects the prognosis of the disease. In the case of CRC, malnutrition rates range between 30 and 60%. OBJECTIVES: Description of the preoperative nutritional status of patients diagnosed with colorectal neoplasia who will undergo surgery. MATERIALS AND METHODS: A prospective observational study is performed. RESULTS: Of 234 patients studied, we observed that 139 (59%) had some degree of nutritional risk. Of all of them, 44.9% (N = 47) had 1-2 points according to MUST and 25% (N = 27) had more than 2 points. No differences were found when studying nutritional risk according to the location of the neoplasm. It was observed that 2.15% of the patients were underweight, 51% overweight, and 23% obese. 19.4% of patients lost less than 5 kg in the 3-6 months prior to diagnosis, 20.7% lost between 5 and 10 kg, and 2.1% lost more than 10 kg. In asymptomatic patients, the weight loss was lower than in symptomatic patients, loss <5 kg, 8.2% vs. 22.8%, and loss 5-10 kg, 16.2% vs. 29.3%, with a value of p = 0.016. 5% (N = 7) of the patients had hypoalbuminemia record. 16.5% (N = 23) had some degree of prealbumin deficiency and 20.9% (N = 29) of hypoproteinemia. Symptomatic patients had more frequent analytical alterations, 1-2 altered parameters in 48.8% (N = 20) of asymptomatic vs. 61.2% (N = 22) in the symptomatic, p = 0.049.