Journal of Obesity & Weight Loss Therapy
Open Access

Abstract

Introduction: Pancreatic cancer is one of the most common gastrointestinal tumors and is the fifth leading cause of death in developed countries including the United States. Even though mortality rates of pancreatic cancer are projected to fall by 3% in the UK between 2014 and 2035, to 17 deaths per 100.000 people by 2035 but it is still a major problem worldwide. Over 98% of patients die within six months of diagnosis, one of cancer-related comorbidities is malnourished and this is associated with the risk of complications, increased length of hospitalization and mortality, thus nutritional intervention is required. Case Description: A female, 64 years old, was consulted anesthesiologist with pancreatic carcinoma with hypoalbuminemia. From the heteroanamnesis it was found that the patient was not allowed to eat and drink 5 days before by the digestive surgeon, due to the surgery. Patient had nasogastric tube with 30 cc/4 hours of black residue. There was weight loss in the previous month about 6 kg. 24 hours energy intake was 0 kcal. Nutritional diagnosis was moderate protein energy malnutrition (SGA), with anemia (Hb 11, 3), leukocytosis (WBC 12.300), severe immune system depletion (TLC 390/uL), hypoalbuminemia (albumin 1.6 g/dL) and normal gastrointestinal function. Nutritional therapy was given of clear liquid diet with 5% dextrose and through parenteral nutrition 1000 cc/24 hours. The amount and composition are gradually increased according to the tolerance and condition of the patient up to 1600 kcal, 2 g/kg BW (body weight) / day (25%) protein, 50% carbohydrate and 25% fat. After 28 days of treatment, intake improved to 98.5% of patient��?s total energy requirement, hemoglobin 12.7 g/dl, WBC 10.080/uL, TLC 1250 cells/mm3 and albumin 2.9 g/dL. Conclusion: Optimum nutritional support can accelerate healing in post-operative pancreatic cancer patients, increase albumin levels and improve patient quality of life.

Biography

Yosefa Ria Rampo is currently a Clinical Nutrition Resident at Clinical Nutrition Department, Hasanuddin University, Indonesia. She has received a Bachelor’s degree in Medicine from Maranatha University and (Master degree program) at Hasanuddin University.

E-mail: yosefariarampo@yahoo.co.id