Affiliations: [a] Department of Clinical Nutrition, People’s Hospital of Yuxi City, Yuxi, Yunnan 653100, China | [b] Department of Orthopeadic Surgery, People’s Hospital of Yuxi City, Yuxi, Yunnan 653100, China | [c] Department of Clinical Nutrition, The First Hospital of Yunnan Province, Kunming, Yunnan 650000, China
Correspondence:
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Corresponding author: Jing-An Hong, Department of Clinical Nutrition, The First Hospital of Yunnan Province, Kunming, Yunnan 650000, China. Tel.: +86 13700649606; Fax: +86 871 636 27731; E-mail: shdoccn@163.com.
Abstract: OBJECTIVE: This study aimed to assess the effects of early enteral nutrition (EN) in elderly patients with hip fracture. METHODS: The patients were classified into two groups (with and without EN). We compared the pre- and postoperative albumin (ALB) and inflammatory marker levels of each group and the time spent in bed and quality of life 3 months after surgery between the two groups. RESULTS: The pre- and postoperative IL-6 levels of the experimental group (61.68 ± 51.80 pg/L) were lower than those of the control group (233.11 ± 206.31 pg/L) (P< 0.001). The experimental group spent a shorter period of time in bed (38.75 ± 14.26 days) in comparison to the control group (99.71 ± 56.87 days) (P< 0.001). Quality of life was better in the experimental group than in the control group (P< 0.001). CONCLUSIONS: Early EN reduced the increment of postoperative IL-6 levels and improved healing postoperatively.
Keywords: Hip fracture, ALB, inflamatory cytokines, inflamatory markers
