ABSTRACT
<p><b>OBJECTIVE</b>To investigate the effect of postoperative early enteral nutrition (EN) and parenteral nutrition (PN) on nutritional status and morbidity in esophageal carcinoma.</p><p><b>METHODS</b>One hundred and six patients with esophageal carcinoma were randomly divided into two groups, and received enteral nutrition(n=53) or parenteral nutrition(n=53) continuously for 7 days after operation. The body weight, blood routine test, liver function, and morbidity on postoperative day 8 were compared with those before operation.</p><p><b>RESULTS</b>The body weight, red blood cell count, and the levels of hemoglobin, serum albumin and transaminase decreased less in EN group than those in PN group(P< 0.01). The complication rates of anastomotic fistula, pulmonary infection, pleural effusion and delayed incision healing were 0, 5.7%, 3.8% and 0 in EN group, and 5.7%, 28.3%, 15.1% and 7.6% in PN group. There were significant differences between the two groups(P< 0.05).</p><p><b>CONCLUSION</b>Early postoperative enteral nutrition after esophageal carcinoma surgery can improve nutritional status and reduce complications in comparison with parenteral nutrition.</p>