P-077 Factors influencing nutritional status after Curative Gastrectomy for Gastric Cancer

Abstract

Introduction: Gastrectomy is the primary curative treatment for patients with gastric cancer. Poor intake and weight loss are common among gastric patients after gastrectomy surgery and can compromise their recovery and increase morbidity. Knowing factors influencing postoperative nutritional status is crucial for developing interventions to enhance nutritional status in this population. The purpose of this study was to describe nutritional status and its related factors in gastric cancer patients after gastrectomy. Methods: The study was based on a descriptive correlational design. A convenient sample of 101 gastric cancer patients who had gastrectomy was recruited from general surgery or oncology clinics of a medical center in northern Taiwan. Data were collected with self-reported questionnaires, including questions on demographics, gastrointestinal symptom distress, difficulties in food preparation, dietary knowledge, depression, and nutrition status. Data on disease profiles were collected from the patients' charts. The study instruments include the Functional Assessment Cancer Therapy-Gastric Module version 4, the Concerns in Food Preparation scale, the Scale of Dietary Knowledge, the Center for Epidemiologic Studies Depression Scale, and the Mini Nutrition Assessment. Descriptive statistics were used to describe participants' demographics, disease profiles, and other study variables. Person correlation coefficient and linear multivariate regression analyses were used to analyze the influencing factors of nutritional status. Results: The mean age of the sample was 66.5(SD = 14.0); ranging from 25 to 89. Majority of them were male (n = 53), married and living with a spouse (n = 92), and had an elementary (n = 32) education level. Seventy four patients had gastric adenocarcinoma, 19 had Signet-ring cell carcinoma, and 8 had gastrointestinal stromal tumor. The cancer stages were 4 in stage 0, 31 in stage I, 26 in stage II, and 40 in stage III. A large proportion of patients (n = 81) underwent subtotal gastrectomy. The average duration after gastrectomy surgery were 10.9 months (SD = 7.6); ranging from three to 23 months. Fifty one patients had received chemotherapy and 6 patients had received CCRT. Majority of the patients (n = 53, 52.5%) were malnourished or at risk. Results of multivariate linear regressions showed that gastrointestinal symptom distress, working status, and concerns in food preparation were significant predictive factors for nutritional status. The three variables together can explained 35.8% of the variation (F= 19.56, p = 0.022) in nutritional status of patients after gastrectomy for gastric cancer. Conclusion:The results of the study supported that gastric cancer patients are at risk for malnourish after gastrectomy and their nutritional status should be evaluated closely. Special attention should be paid to those who have a higher level of gastrointestinal symptom distress, a greater difficulty in food preparation, and is not currently holding a job. Interventions to improve nutritiona...