Taiwan nutritional consensus on the nutrition management for gastric cancer patients receiving gastrectomy.

Ping-I Hsu, Seng-Kee Chuah, Jaw-Town Lin, Shen-Wen Huang, Jing-Chyuan Lo, Kun-Ming Rau, I-Shu Chen, Hui-Ya Hsu, Bor-Shyang Sheu, Wei-Kuo Chang, Deng-Chyang Wu

Journal: Journal of the Formosan Medical Association = Taiwan yi zhi 2021;120(1 Pt 1):25-33

PMID: 31859187

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Abstract

Currently, consensus reports on the nutritional management for gastric cancer patients receiving gastric resection are lacking. The Gastroenterological Society of Taiwan therefore organized the Taiwan Gastric Cancer Nutritional Consensus Team to provide an overview of evidence and recommendations on nutritional support for gastric cancer patients undergoing gastrectomy. This consensus statement on the nutritional support for gastric cancer patients has two major sections:(1)perioperative nutritional support; and (2)long-term postoperative nutritional care. Thirty Taiwan medical experts conducted a consensus conference, by a modified Delphi process, to modify the draft statements. The key statements included that preoperative nutritional status affects the incidence of operative complications and disease-specific survival in gastric cancer patients undergoing gastrectomy. Following gastrectomy, both early oral and enteral tube feeding can result in a shorter stay than total parenteral nutrition. Compared to late oral feeding, early oral feeding can reduce hospital stay in gastric cancer patients receiving gastrectomy without an increase in complication rate. Routine supplementation with vitamin B is indicated for gastric cancer patients undergoing a total gastrectomy. Both high-dose oral vitamin B supplementation and intramuscular administration of vitamin B are equally effective in the treatment of vitamin B deficiency.

Address: Division of Gastroenterology, Department of Internal Medicine, An Nan Hospital, China Medical University, Tainan, Taiwan.; Division of Hepato-Gastroenterology, Department of Internal Medicine, Kaohsiung Chang Gung Memorial Hospital, Chang Gung University College of Medicine, Kaohsiung, Taiwan.; Digestive Medicine Center, China Medical University Hospital, Taichung, Taiwan.; Division of Gastroenterology, Department of Internal Medicine, Kaohsiung Medical University Hospital, Kaohsiung, Taiwan.; Division of Gastroenterology and Hepatology, Department of Internal Medicine, Taipei Veterans General Hospital and National Yang-Ming University, Taipei, Taiwan.; Division of Hematology-Oncology, Department of Internal Medicine, Kaohsiung Chang Gung Memorial Hospital, Chang Gung University College of Medicine, Kaohsiung, Taiwan.; Division of General Surgery, Department of Surgery, Kaohsiung Veterans General Hospital and National Yang-Ming University, Kaohsiung, Taiwan.; Department of Nutrition, Kaohsiung Veterans General Hospital and National Yang-Ming University, Kaohsiung, Taiwan.; Department of Internal Medicine, National Cheng Kung University, Tainan, Taiwan.; Division of Gastroenterology, Department of Internal Medicine, Tri-service General Hospital, Taipei, Taiwan.; Division of Gastroenterology, Department of Internal Medicine, Kaohsiung Medical University Hospital, Kaohsiung, Taiwan; Department of Internal Medicine, Kaohsiung Municipal Ta-Tung Hospital, Kaohsiung, Taiwan. Electronic address: [email protected].

DOI: 10.1016/j.jfma.2019.11.014