Clinical nutrition in surgery – ESPEN guideline with consensual voting of the working group of Society of Clinical Nutrition and Intensive Metabolic Care (SKVIMP

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Authors: I. Satinský ^1,2; E. Havel ³; K. Bezděk ⁴; I. Hanke ⁵; M. Káňová ⁶; P. Kohout ⁷; J. Maňák ⁸; V. Maňásek ⁹; J. Matek ¹⁰; F. Novák ¹¹; I. Novák ¹²; M. Oliverius ^13,14; J. Poledník ¹⁵; M. Šenkyřík ¹⁶; Z. Šerclová ¹⁷; P. Tešínský ¹⁸; L. Urbánek ¹⁹; Z. Zadák ²⁰
Authors‘ workplace: Mezioborová JIP, Nemocnice Havířov ¹; Ústav ošetřovatelství, Fakulta veřejných politik, Slezská univerzita v Opavě ²; Chirurgická klinika, Fakultní nemocnice Hradec Králové ³; Anesteziologicko-resuscitační oddělení a Komplexní onkologické centrum, Nemocnice Nový Jičín ⁴; Kardiochirurgická klinika, Fakultní nemocnice Hradec Králové ⁵; Klinika anesteziologie, resuscitace a intenzivní medicíny, Fakultní nemocnice Ostrava ⁶; Interní oddělení, Thomayerova nemocnice ⁷; III. interní gerontometabolická klinika, Fakultní nemocnice Hradec Králové ⁸; Onkologické oddělení, Komplexní onkologické centrum, Nemocnice Nový Jičín ⁹; I. chirurgická klinika, 1. lékařská fakulta, Univerzita Karlova ¹⁰; IV. interní klinika, Všeobecná fakultní nemocnice v Praze ¹¹; I. interní klinika, Fakultní nemocnice Plzeň ¹²; Chirurgická klinika, Fakultní nemocnice Královské Vinohrady, 3. lékařská fakulta, Univerzita Karlova ¹³; Centrum kardiovaskulární a transplantační chirurgie Brno ¹⁴; Chirurgické oddělení, Nemocnice Vyškov ¹⁵; Interní gastroenterologická klinika, Fakultní nemocnice Brno ¹⁶; Chirurgické oddělení, Nemocnice Hořovice ¹⁷; II. interní klinika, Fakultní nemocnice Královské Vinohrady ¹⁸; I. chirurgická klinika, Fakultní nemocnice U svaté Anny v Brně ¹⁹; Centrum pro výzkum a vývoj, Fakultní nemocnice Hradec Králové ²⁰
Published in: Anest. intenziv. Med., 30, 2019, č. 2, s. 104-110
Category: The recommendations of professional societies

Overview

Malnutrition is an important negative factor impacting on postoperative morbidity and mortality in surgical patients. In addition, starvation raises risk of complications in the perioperative period after major surgery. Minimisation of the duration of starvation and protein-caloric deficiency requires careful and permanent monitoring of nutritional care with early response in the perioperative period. It includes modification of diet, sipping and eventually administration of enteral or parenteral nutrition. An up-to-date perioperative care model is the concept of ERAS (Enhanced Recovery After Surgery), where nutritional elements play a fundamental role in the minimisation of operative stress.

The committee of Society of Clinical Nutrition and Intensive Metabolic Care (SKVIMP) decided to form the guidelines for particular groups of patients at the XXXIII Congress in Hradec Kralove in March 2017. The working group forming the guidelines for surgical patients used the recent ESPEN document Clinical nutrition in Surgery (2017). The text of all particular 37 guidelines was accepted by and large. The comments on some recommendations were formulated at a working meeting and by electronic communication. The electronic voting by all members of the working group finalised the work and delivered consensus on particular recommendations.

The guideline is recommended for clinical practice in surgical patients.

Keywords:

surgical patient – perioperative nutrition – ERAS

Sources

1. Weimann A, Braga M, Carli F, et al. ESPEN guideline: Clinical nutrition in surgery. Clin Nutr, 2017;36:623–650.

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3. August DA, Huhmann MB, American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) Board of Directors. A.S.P.E.N. clinical guidelines: nutrition support therapy during adult anticancer treatmentand in hematopoietic cell transplantation. J Parenter Enteral Nutr. 2009;33,472–500.

4. Chambrier C, Sztark F. French clinical guidelines on perioperative nutrition – update of the 1994 consensus conference on perioperative artificial nutrition for elative surgeryin adults. J Visc Surg. 2012;49:e325–336.

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8. Společnost SKVIMP (Společnost klinické výživy a intenzivní metabolické péče) [on line]. Praha, SKVIMP, 2019 [cit. 7. 4. 2019]. Dostupné z: http:/skvimp.cz/dokumenty, informace pro praxi/Doporučené postupy – Guidelines.

9. Satinský I, et al. Klinická výživa v chirurgii – doporučení ESPEN s konsenzuálním hlasováním pracovní skupiny SKVIMP. Rozhledy v chirurgii. [S.l.] 2018;10:p. P1–P9. Available at: https://perspinsurg.com/rvch/article/view/231>. Date accessed: 30 oct. 2018.

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Article was published in

Anaesthesiology and Intensive Care Medicine

2019 Issue 2