Assessment of relationship between preoperative nutritional status and peroperative and postoperative conditions in patients with lung cancer scheduled for lobectomy

In our study, we aim to compare the effects of preoperative nutritional status on length of hospital stay, intraoperative and postoperative complications, and postoperative oral intake in patients with lung cancer who were scheduled for lobectomy. The study is carried out on 63 patients over the age of 18 with ASA classification I-II-III, who will undergo lobectomy with diagnosis of lung cancer patients. In the preoperative period anthropometric measurements (handgrip strength, middle arm circumference), body mass index (BMI), results of laboratory tests [(albumin, prealbumin, creatinine, lymphocyte count, C-reactive protein (CRP)], nutritional risk screening 2002 (NRS-2002), mini nutritional assessment (MNA) test, nutritional risk index (NRI), Glasgow prognostic score (GPS), prognostic nutritional index (PNI) and neoadjuvant chemotherapy status are evaluated and recorded. Hemodynamic changes in the intraoperative period, intraoperative complications, length of intensive care unit stay and hospital stay in the postoperative period, time to initiation oral intake and time to reach adequate calorie intake, and early complications are recorded. It is shown that the preoperative NRI value is an independent risk factor in cases with postoperative complications. In these cases, the length of hospital stay is also significantly longer. Middle arm circumference, CRP value, and presence of postoperative prolonged airway leakage are independent risk factors for length of hospital stay. There is a negative correlation between BMI, middle arm circumference, and prealbumin values, and a positive correlation with CRP value for the length of hospital stay. Based on these findings, we believe that with preoperative nutritional assessment in lung cancer patients, valuable information can be obtained in terms of complications and length of hospital stay and possible risks can be reduced with an appropriate nutritional support plan.