Résumé
Objective:To investigate the nutrition researches in radiation oncology, identify the hot topics, and inform the future development of radiotherapy nutrition.Method:Web of Science Core Collection was searched and Citespace-based analysis was performed for the bibliometric analysis of research papers on tumor radiotherapy nutrition.Results:A total of 1 243 articles were included, and there was an increasing trend in the annual number of articles published from 2014 to 2021. The top three countries with the most publications were the United States, China and Australia. In addition to radiotherapy, tumor and nutrition, common keywords in these articles included quality of life, weight loss, head and neck cancer, parenteral nutrition, enteral nutrition, and dietary intake.Conclusions:Domestic and foreign scholars have paid more and more attention to tumor radiotherapy nutrition. In recent years, the research hot topics are mainly head and neck tumors, nutritional support methods, concurrent chemoradiotherapy and patient prognosis. There was a scarcity of collaborations between domestic and foreign institutions. Institutions such as the State Key Laboratory in Oncology in South China, Sun Yat-sen University and Peking University have been continuously advancing the development of radiotherapy nutrition and have carried out a lot of researches. The gap between China and abroad is narrowing. Researches in China needs to be improved in terms of the depth and breadth. In the future, nutrition researches can further explore the aspects such as experimental protocol publication and the correlation of psychology and nutrition, strengthen international collaboration, and enhance international impact with high-quality publications.
Résumé
Objective To investigate the perioperative weight loss and its influencing factors in patients with colorectal cancer, and to provide evidence for the development and management of perioperative nutritional support strategies. Methods Ninety-one patients with colorectal cancer were enrolled and divided into observation group (n =61) with the degree of weight loss less than 5％ of preoperative weight and control group (n = 30) with the degree of weight loss more than 5％ of preoperative weight. Change of body composition and factors of weight loss in patients with colorectal cancer were compared between the two groups by single factor and multivariate analysis. Results Ninety-one patients with colorectal cancer had the average weight loss of 2. 0 kg. Of perioperative changes in body composition, the degree of body fat, muscle mass and protein group decreased statistically (P<0. 05). Univariate analysis showed that the age, intraoperative blood loss and postoperative oral nutrition intake compliance were the risk factors for the degree of weight loss in patients with colorectal cancer after the operation. Multivariate logistic regression analysis showed that the intraoperative blood loss was an independent influencing factor for the degree of postoperative weight loss in patients with colorectal cancer (P< 0. 05). Conclusion Age, intraoperative blood loss and postoperative oral nutritional intake compliance may affect the degree of weight loss during perioperative period. Intraoperative blood loss is an independent risk factor affecting the degree of weight loss during perioperative period. In future clinical research and practice, minimally invasive and accurate surgical treatment should be strengthened, the amount of intraoperative blood loss and surgical trauma should be reduced, and the postoperative oral nutrition intake of patients should be paid attention, especially for elderly patients. Personalized dietary guidance and management for different groups should be conducted, and perioperative nutritional status of patients should be improved.
Résumé
Objective@#To investigate the perioperative weight loss and its influencing factors in patients with colorectal cancer, and to provide evidence for the development and management of perioperative nutritional support strategies.@*Methods@#Ninety-one patients with colorectal cancer were enrolled and divided into observation group (n=61) with the degree of weight loss less than 5% of preoperative weight and control group (n=30) with the degree of weight loss more than 5% of preoperative weight. Change of body composition and factors of weight loss in patients with colorectal cancer were compared between the two groups by single factor and multivariate analysis.@*Results@#Ninety-one patients with colorectal cancer had the average weight loss of 2.0 kg. Of perioperative changes in body composition, the degree of body fat, muscle mass and protein group decreased statistically (P<0.05). Univariate analysis showed that the age, intraoperative blood loss and postoperative oral nutrition intake compliance were the risk factors for the degree of weight loss in patients with colorectal cancer after the operation. Multivariate logistic regression analysis showed that the intraoperative blood loss was an independent influencing factor for the degree of postoperative weight loss in patients with colorectal cancer (P<0.05).@*Conclusion@#Age, intraoperative blood loss and postoperative oral nutritional intake compliance may affect the degree of weight loss during perioperative period. Intraoperative blood loss is an independent risk factor affecting the degree of weight loss during perioperative period. In future clinical research and practice, minimally invasive and accurate surgical treatment should be strengthened, the amount of intraoperative blood loss and surgical trauma should be reduced, and the postoperative oral nutrition intake of patients should be paid attention, especially for elderly patients. Personalized dietary guidance and management for different groups should be conducted, and perioperative nutritional status of patients should be improved.