Gastroenteric tube feeding: Techniques, problems and solutions

作     者：Irina Blumenstein Yogesh M Shastri Jürgen Stein 

作者机构：Department of Gastroenterology and Clinical NutritionJohann Wolfgang Goethe University Clinic Gastroenterology and Clinical NutritionHospital Sachsenhausen Crohn Colitis Clinical Research Center RheinMain 

出 版 物：《World Journal of Gastroenterology》 (世界胃肠病学杂志（英文版）)

年 卷 期：2014年第20卷第26期

页      面：8505-8524页

核心收录：

学科分类：1002[医学-临床医学] 1010[医学-医学技术（可授医学、理学学位）] 100215[医学-康复医学与理疗学] 10[医学] 

主　　题：Enteral tube feeding Percutaneous endoscopic gastrostomy Refeeding syndrome Enteral nutrition Buried bumper syndrome Nasoenteral tubes Colocutaneous fistulae 

摘      要：Gastroenteric tube feeding plays a major role in the management of patients with poor voluntary intake,chronic neurological or mechanical dysphagia or gut dysfunction,and patients who are critically ***,despite the benefits and widespread use of enteral tube feeding,some patients experience *** review aims to discuss and compare current knowledge regarding the clinical application of enteral tube feeding,together with associated complications and special *** conducted an extensive literature search on PubMed,Embase and Medline using index terms relating to enteral access,enteral feeding/nutrition,tube feeding,percutaneous endoscopic gastrostomy/jejunostomy,endoscopic nasoenteric tube,nasogastric tube,and refeeding *** literature showed common routes of enteral access to include nasoenteral tube,gastrostomy and jejunostomy,while complications fall into four major categories:mechanical,e.g.,tube blockage or removal;gastrointestinal,e.g.,diarrhea;infectious e.g.,aspiration pneumonia,tube site infection;and metabolic,e.g.,refeeding syndrome,*** the type and frequency of complications arising from tube feeding vary considerably according to the chosen access route,gastrointestinal complications are without doubt the most *** associated with enteral tube feeding can be reduced by careful observance of guidelines,including those related to food composition,administration rate,portion size,food temperature and patient supervision.