ADAMOVÁ, Zuzana. SURGICAL SITE INFECTION AFTER SURGERY FOR COLORECTAL CANCER. Cerrahi sanatlar dergisi. Sakarya: Sakarya Üniversitesi Tıp Fakültesi, 2015, vol. 8, No 1, p. 7-12. ISSN 1308-0709. Available from: https://dx.doi.org/10.14717/jsurgarts.2015.168.
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Basic information
Original name SURGICAL SITE INFECTION AFTER SURGERY FOR COLORECTAL CANCER
Authors ADAMOVÁ, Zuzana (203 Czech Republic, guarantor, belonging to the institution).
Edition Cerrahi sanatlar dergisi, Sakarya, Sakarya Üniversitesi Tıp Fakültesi, 2015, 1308-0709.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 30200 3.2 Clinical medicine
Country of publisher Turkey
Confidentiality degree is not subject to a state or trade secret
RIV identification code RIV/00216224:14110/15:00082310
Organization unit Faculty of Medicine
Doi http://dx.doi.org/10.14717/jsurgarts.2015.168
Keywords in English Surgical site infection; colorectal surgery; risk factors; albumin; prealbumin; protein
Tags EL OK
Changed by Changed by: Soňa Böhmová, učo 232884. Changed: 9/3/2016 16:21.
Abstract
Objective: Surgical site infection (SSI) is one of the most common morbidities following colorectal surgery. We identify risk factors to predict the likelihood that a patient will develop a SSI after a colorectal resection for colorectal cancer. Methodology: This investigation was designed as a retrospective study of 67 patients who underwent colorectal resection for colorectal cancer. We evaluated influence of gender, age, nutritional status indicators , body mass index, ASA score, diabetes mellitus and local tumor stage. Results: A total of 14 (21%) incisional SSIs were identified. Patients who developed incisional SSI were mostly male, obese, they have higher ASA score, local more advanced tumor, and they were more often diabetics. But the difference was not statistically significant. Only hypoalbuminemia (P = 0.01) and hypoproteinemia (P = 0.02) proved to be statistically significant risk factors for SSI. Conclusion: Good preoperative nutritional status (based on albumin and total protein level) is the most important factor for preventing SSI in patients with colorectal cancer surgery.
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