호중구감소환자의 식이제한 실태
Survey on Dietary Restrictions for Neutropenic Patients
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초록
본 연구는 의료기관별 호중구감소환자를 위한 식이제한 실태를 파악하기 위해 실시되었다. 연구결과 대부분의 기관에서호중구감소환자식이를 적용하였으며, 조리되지 않은 식품에대해 낮은 허용률을 보였다. 그러나 식이제한적용 및 해제 시기, 식이제한/섭취 허용기준, 식품군별 제한여부 등에서 차이가 있었으며, 지침을 가지고 있는 경우도 반이하로 낮은 수준이었다. 식이제한지침이 다양하고 일관성이 없는 경우 환자나 간호사에게 혼돈이 될 수 있으며, 부적절한 식이제한으로 환자에게 부정적인 영향을 줄 수 있어 표준화된 식이제한지침에 대한개발요구는 높다. 그러나, 아직 식이제한과 감염발생과의 관계가 명확하지 않아 표준화된 식이제한지침개발에 어려움이 있음을 감안하여, 관련 연구가 좀 더 활발히 진행되어야 할 것이다
Abstract
Purpose: This survey was aimed to examine the current dietary restrictions practices for neutropenic patients among hospitals with 500 and more beds. Methods: Self-administered questionnaires were sent to 100 head or charge nurses of oncology or hemato-oncology wards by mail during October 2009, and 51 questionnaires were returned. The data were analyzed with descriptive statistics using SPSS (win version 12.0). Results: Of the hospitals surveyed, 47.1% (n=24) had guidelines on the dietary restrictions, and 80.4% (n=41) placed patients with neutropenia on restricted diets. The major decisional criteria of the dietary restriction was absolute neutrophil count (30.5%) and cooking status (29.2%). The most commonly restricted foods were raw fish or fresh meat (98.0%), uncooked intestine (98.0%), raw eggs (98.0%), draught beer (96.1%), and fresh fruits or vegetables (86.3%). Conclusion: The results showed variation in pattern of dietary restrictions and lower rate of guideline among hospitals, so that the need for the standard dietary restriction guideline is high. However, the role of diet in the development of infection in neutropenic patients is still unclear, which makes it difficult to establish dietary restriction guideline. Therefore, additional research are required to identify the relationship between dietary factors and infections.
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