THE BENEFITS OF GOOD NUTRITION IN PREVENTING POST-SURGICAL ILEOSTOMY COMPLICATIONS
Background and Aims: Ileostomy induces important local and general complications. The present study evaluates if nutrition therapy can influence the development of these complications. Methods: We evaluated a group of 43 patients with ileostomy, without general complications after the surgical intervention, starting from the second day following surgery, for a period of 8 weeks. The mean age was 58.2 ±8.7 years and body mass index (BMI) of 28.2 ±6.5 kg/m2. The patients were divided into 2 groups: one following a diet prescribed by a nutrition specialist (group 1), and another with scarce notions of nutrition given by the attending surgeon (group 2). Results: When comparing group 1 with group 2, we observed: obstruction of the ileostomy in 1% vs. 49% (p<0.01); skin abrasions around the ileostomy in 21% vs. 97% (p<0.01); unpleasant odors at the site of the stoma in 16% vs. 99% (p<0.01); mean BMI 26.2 ± 4.3 kg/m2 vs. 19.4 ± 3.3 kg/m2 (p<0.01); natremia 138.1 ± 2.1 mEq/l vs. 129.2 ± 3.3 mEq/l (p<0.01); kalemia 4.2 ± 0.2 mEq/l vs. 3.1 ± 0.3 mEq/l (p<0.01). Conclusion: A correct nutrition of patients with ileostomy reduces the rate of local and general complications related to surgical procedures.