Nutritional factors for weight change according to inflammation condition during hospitalization in patients with hip fracture

Nishimura Naoya, Tsubota Miki, Oku Tomohisa, Morita Takuma, Shirasawa Shinichi, Ogawa Takahisa

doi:10.11638/jssmn.57.2_73

<p>The purpose of this study was to determine whether the nutritional factors related to weight change during hospitalization differ depending on the presence or absence of inflammation after hip fracture surgery.<br>A total of 223 patients aged 60 years or older who underwent hip fracture surgery at our hospital were included in the study. The patients were divided into two groups, a high inflammation group （CRP ≥ 3mg/dL） and a low inflammation group （CRP＜3mg/dL）, using the CRP level on postoperative day 7±2. Multivariable regression analysis was used to examine the relationship between three types of nutrient intake during the first week after surgery and weight change one month after surgery. The mean age of the patients was 85.1 years and 165 were women. The low‐inflammation group consisted of 148 patients and the high‐inflammation group of 75 patients. Nutritional factors significantly associated with weight loss were low carbohydrate and fat intake in the high inflammation group, and low energy sufficiency in the low inflammation group.Our findings suggest that for patients with hip fractures, carbohydrate or fat intake when inflammation is high and energy sufficiency when inflammation is low are important for weight loss during hospitalization.</p>

Nutritional factors for weight change according to inflammation condition during hospitalization in patients with hip fracture

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