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目的:探讨鱼油脂肪乳对食管癌病人术后免疫功能的影响。方法:将77例食管癌病人随机分为观察组(治疗中添加鱼油脂肪乳,n=41)和对照组(常规治疗,n=36),其他治疗两组相同。两组病人于术前1 d、术后第1和第7天检测血清免疫球蛋白Ig G、Ig A、Ig M、总淋巴细胞计数(TLC)和T细胞亚群水平(CD3+、CD3+CD4+、CD4+/CD8+),并对两组的结果数据进行比较。结果:术前1 d,两组病人各指标均无显著性差异。术后第1天,两组病人各指标均较术前明显降低;术后第7天,观察组病人Ig G、Ig A、Ig M和TLC较对照组明显升高(P<0.05)。T细胞亚群中CD3+、CD3+CD4+、CD4+/CD8+水平明显高于对照组(P<0.05),而抑制T细胞CD3+CD8+则无显著性差异(P>0.05)。结论:鱼油脂肪乳可有效提高食管癌病人术后的免疫功能。
Objective: To investigate the effect of fish oil fat emulsion on postoperative immune function in patients with esophageal cancer. Methods: A total of 77 patients with esophageal cancer were randomly divided into observation group (fish oil fat emulsion, n = 41) and control group (n = 36). The other two groups were the same. Serum immunoglobulin Ig G, Ig A, Ig M, total lymphocyte count (TLC) and T lymphocyte subsets (CD3 +, CD3 + CD4 +) were measured on the first day and the first day after operation in both groups. , CD4 + / CD8 +), and the results of the two groups were compared. Results: On the first day before operation, there was no significant difference between the two groups in all indexes. On the first postoperative day, the indexes of the two groups were significantly lower than those before the operation. On the seventh postoperative day, Ig G, Ig A, Ig M and TLC in the observation group were significantly higher than those in the control group (P <0.05). The levels of CD3 +, CD3 + CD4 + and CD4 + / CD8 + in T lymphocyte subsets were significantly higher than those in control group (P <0.05), but not in CD3 + CD8 + T cells (P> 0.05). Conclusion: Fish oil emulsion can effectively improve the immune function of esophageal cancer patients.