Nutritional Interventions for Surgical Patients

Alexa Abdelaziz*

Nutritional Interventions for Surgical Patients.

Globally, healthcare costs have increased in the last few decades, most notably in the United States-where healthcare costs have climbed to nearly a quarter of the Gross Domestic Product. Each year an estimated 126.6 million American, one in every two adults, are affected by musculoskeletal conditions. This costs an estimated $213 billion in annual treatments and in lost wages. These costs are compounded by delays due to bruising and slow wound healing. New approaches in the field of musculoskeletal injury treatment and management are attempting to alleviate these treatment complications for reduced costs and improved patient outcomes. One area that is showing considerable promise is targeted nutrition.

During a state of trauma, such as injury or surgery, the body’s nutritional needs are expected to increase. The body enters a higher metabolic state and requires more energy, the immune system is weakened due to stress, and persistent inflammation delays full return to normal function. Clinically, the metabolic consequences to stress response includes changes in energy expenditure, among other physical and behavioral complications. Evidence continues to support the use of clinical nutrition to improve healing and recovery, especially in musculoskeletal conditions.

Vitamins have also shown key benefits with regards to wound healing and reduction of inflammation and pain. A prospective double-blind, placebo-controlled pilot study found that
supplementation of vitamin C and vitamin E, along with zinc was able to enhance protection against oxidative stress and reduce the time necessary for wound healing.

Adv Food Technol Nutr Sci Open J. 2021; 7(1): 11-14. doi: 10.17140/AFTNSOJ-7-173