Comparison on the Effects of Standard Diet and Perioperative Oral Nutrition Preparation after Total Gastrectomy for Gastric Cancer

Zhang Zhibo; Zhang Yingze; Li Jianhui

doi:10.3969/j.issn.1004-5775.2026.03.006

Abstract：Objective:To compare the differences in nutritional status and recovery outcomes between standard diet and perioperative oral nutritional supplements in patients after total gastrectomy for gastric cancer.Methods:A total of 70 gastric cancer patients who underwent surgery at Xuchang Central Hospital from January 2020 to December 2023 were selected as the study subjects.They were randomly divided into control group(35 cases)and observation group(35 cases).The control group received a standard diet,while the observation group received oral nutrition supplement to supplement energy during the perioperative period.The recovery of bodily functions,serum albumin(ALB),hemoglobin(Hb)levels,quality of life,and incidence of complications were compared between the two groups.Results:The observation group had a shorter recovery time for bowel sounds,first passage of gas,first bowel movement,and hospital stay compared to the control group,with statistically significant differences(P＜0.05).No statistically significant difference was observed between these two groups in the time of first feeding(P＞0.05).Postoperative serum ALB and Hb levels decreased in both groups compared to preoperative levels,and the degree of reduction in serum ALB and Hb was significantly lower in the observation group than in the control group,with statistically significant differences(P＜0.05).After surgery,the observation group scored higher on the cancer quality of life core questionnaire(QLQ-C30)compared to the control group,with statistically significant differences(P＜0.001).The overall complication rate in the observation group was lower than control group,with statistically significant differences(P＜0.05).Conclusion:Compared with simple diet,oral nutrition supple ment of perioperative period can accelerate postoperative recovery,improve patients'nutrition and quality of life and reduce postoperative symptoms.