低渣全营养配方粉在结肠镜肠道准备中的应用价值

Evaluation of a low-residue diet for bowel preparation of colonoscopy

摘要:

目的 探讨一种低渣全营养配方粉在结肠镜检查前肠道准备的价值。方法 采用单中心前瞻性随机对照研究。按是否服用一种专门用于肠道准备设计的预包装低渣饮食（麦孚畅清），将受试者随机数学表法分为试验组和对照组，比较两组患者在肠道准备质量、依从性以及耐受性方面的差异。结果 总共入组61例受试者，试验组32例，对照组29例。试验组与对照组比较，肠道准备评分（7.8±1.0）分比（7.1±1.3）分（P=0.037），肠道准备合格率87.5%（28/32）比79.3%（23/29）（P=0.388），饮食限制依从率78.1%（25/32）比55.2%（16/29）（P=0.057），肠道准备完成率93.8%（30/32）比93.1%（27/29）（P=0.919），回盲部插管率100.0%（32/32）比100.0%（29/29）,进镜时间（9.1±2.9） min比（9.8±3.7） min（P=0.417），不良反应发生率3.1%（1/32）比3.4%（1/29）（P=0.944），临检前饥饿感34.4%（11/32）比48.3%（14/29）（P=0.102）。结论 此种全营养配方粉显著提高了肠道准备评分，但其在提高肠道准备合格率、患者依从性以及耐受性方面的作用仍需更大样本的随机对照研究以进一步证实。

Abstract:

Objective To evaluate the clinical value of a commercial low-residue diet (LRD) for bowel preparation of colonoscopy. Methods This study was a prospective, endoscopist-blind, and randomized controlled trial. Participants were randomly assigned to two groups according to administration of LRD: the experimental group and the control group. Bowel preparation quality, compliance and tolerability of the two groups were compared. Results A total of 61 patients were enrolled, with 32 in the experimental group and 29 in the control group. The outcomes were as follows: Boston Bowel Preparation Scale (BBPS) (7.8±1.0 VS 7.1±1.3, P=0.037), the rate of bowel preparation adequacy (87.5% VS 79.3%, P=0.388), compliance rate of dietary restriction (78.1% VS 55.2%, P=0.057), preparation completion rate (93.8% VS 93.1%, P=0.919), cecal intubation rate (both were 100.0%) and cecum arrival time (9.1±2.9 min VS 9.8±3.7 min, P=0.417), incidence of adverse (3.1% VS 3.4%, P=0.944), and hunger rate before colonoscopy (34.4% VS 48.3%, P=0.102). Conclusion The LRD for bowel preparation of colonoscopy significantly improves BBPS, but its effect on improving the bowel preparation adequacy, patient compliance and tolerability needs to be confirmed by further larger-scale trials.