EFFECTS OF PREOPERATIVE AMINO ACID INFUSION ON INTRAOPERATIVE TEMPERATURE AND BLOOD SUGAR LEVEL DURING SURGERY?

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  • KOBAYASHI Reon
    Department of Anesthesiology, Showa University School of Medicine

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  • アミノ酸前投与は術中体温低下を防止できるか
  • アミノサン マエトウヨ ワ ジュッチュウ タイオン テイカ オ ボウシ デキル カ

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Although amino acid infusion during operations could prevent intraoperative hypothermia, it is possible that the serum insulin level will increase. The purpose of this study was to evaluate the effects of preoperative amino acid infusion on intraoperative temperature and blood sugar during hip surgery. Twenty-nine patients were divided into three groups. Ten of the patients (group A) had amino acid infusion of 5 ml·kg-1·h-1 and eight patients (group B) had amino acid infusion of 2.5 ml·kg-1·h-1 one hour before induction of anesthesia. Eleven control patients (group C) had corresponding volumes of a Lactated Ringer's solution. Esophageal temperature was measured for 120 minutes after induction of anesthesia. Blood sugar, insulin, adrenaline and noradrenaline levels were determined at 7 defined times: before amino acid infusion, immediately after induction of anesthesia, and 15, 30, 60, 90 and 120 minutes after induction of anesthesia. Temperatures decreased after induction of anesthesia in all three groups. The degree of decline in group A was smallest. In addition, the temperature in group A was significantly higher than in group C. Although group A and group B serum insulin levels transiently increased immediately after treatment, severe hypoglycemia was not observed in any group. Preoperative amino acid infusion, therefore, was shown to be effective in reducing hypothermia and it did not cause hypoglycemia during hip surgery.

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