Effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia

GUO Xue-jin; GU Rong; CHEN Feng-zhen; WANG Shu; DAI Ti-jun

doi:10.11659/jjssx.09E024105

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Effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia

Clinical Research | 更新时间：2025-01-16

- Effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia
- JOURNAL OF REGIONAL ANATOMY AND OPERATIVE SURGERY Vol. 34, Issue 1, Pages: 54-57(2025)
- 作者机构：
  
  1.盐城市第三人民医院麻醉科，江苏盐城 224000
  2.徐州医科大学麻醉药理学教研室，江苏徐州 221004
- 作者简介：
- 基金信息：
- DOI：10.11659/jjssx.09E024105
  CLC： R687
- Published：25 January 2025，
  
  Received：18 September 2024，
- 稿件说明：
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GUO XUE-JIN, GU RONG, CHEN FENG-ZHEN, et al. Effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia. [J]. Journal of regional anatomy and operative surgery, 2025, 34(1): 54-57.
DOI：

GUO XUE-JIN, GU RONG, CHEN FENG-ZHEN, et al. Effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia. [J]. Journal of regional anatomy and operative surgery, 2025, 34(1): 54-57. DOI： 10.11659/jjssx.09E024105.

摘要

目的

探讨术前医用多维碳水化合物个体化预处理对全身麻醉下髋关节置换老年患者术中体温的影响。

方法

选取2022年1月至2024年6月在盐城市第三人民医院行单侧髋关节置换的老年患者81例为研究对象，随机分为常规组和预处理组。2组患者术前均给予常规禁食禁饮，预处理组患者在麻醉前2 h给予5 mL/kg医用多维碳水化合物个体化预处理。比较2组患者围术期相关指标、体温、术中低体温、苏醒期不良反应及麻醉前胃窦超声检查结果。

结果

2组患者手术时间、术中静脉补液量比较差异无统计学意义（

0.05）；预处理组患者的麻醉苏醒时间、气管拔管时间和术中出血量均明显短/少于常规组（

0.05）。手术30 min、60 min和结束时，预处理组患者的体温均明显高于常规组（

0.05），术中低体温发生率、寒战反应发生率显著低于常规组（

0.05）。2组患者胃窦横截面积（CSA）、胃容量（GV）和胃容量与体质量之比（GV/W）比较差异均无统计学意义（

0.05）。

结论

术前给予5 mL/kg医用多维碳水化合物个体化预处理，可以显著降低全身麻醉下髋关节置换老年患者的术中低体温发生率，有利于促进麻醉苏醒，降低术中出血量，减少不良反应，且不增加反流误吸风险。

Abstract

Objective

To investigate the effect of individual pretreatment of preoperative medical multi-dimensional carbohydrates on intraoperative body temperature in elderly patients with hip replacement under general anesthesia.

Methods

A total of 81 elderly patients who underwent unilateral hip replacement in Yancheng Third People's Hospital from January 2022 to June 2024 were selected as the study subjects， and they were randomly divided into the conventional group and the pretreatment group. Both groups of patients were given routine fasting and drinking restriction before operation， and patients in the pretreatment group were given individual pretreatment of 5 mL/kg medical multi-dimensional carbohydrates 2 hours before anesthesia. The perioperative related indicators， body temperature， intraoperative hypothermia， adverse reactions during the recovery period， and pre-anesthesia gastric antral ultrasound examination results of patients in the two groups were compared.

Results

There was no statistically significant difference in the surgical time or intraoperative intravenous fluid infusion between the two groups （

0.05）. The anesthesia recovery time， tracheal extubation time and intraoperative bleeding volume of patients in the pretreatment group were significantly shorter/less than those in the conventional group （

0.05）. At 30 minutes， 60 minutes and the end of the surgery， the body temperature of patients in the pretreatment group was significantly higher than that in the conventional group （

0.05）， and the incidences of intraoperative hypothermia and shivering in the pretreatment group were significantly lower than those in the conventional group （

0.05）. There was no statistically significant difference in the cross-sectiona

l area （CSA） of gastric antrum， gastric volume （GV） or ratio of gastric volume/weight （GV/W） between the two groups of patients （

0.05）.

Conclusion

The individual pretreatment of 5 mL/kg medical multi-dimensional carbohydrates before surgery can significantly reduce the incidence of intraoperative hypothermia in elderly patients with hip replacement under general anesthesia， promote anesthesia recovery， reduce intraoperative bleeding volume and adverse reactions， and not increase the risk of reflux aspiration.

关键词

多维碳水化合物髋关节置换个体化预处理老年患者术中体温

Keywords

multi-dimensional carbohydrateship replacementindividual pretreatmentelderly patientsintraoperative body temperature

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