Management of the Gastrointestinal Tract and Nutrition in the Geriatric Surgical Patient

Nohra, Eden; Bochicchio, Grant V.

doi:10.1016/j.suc.2014.09.005

Cited by 16 publications

(6 citation statements)

References 64 publications

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“…The formulations with 10% of chia had ratios close to this value (Table 4). These bakery products could be included in the diet, especially in the diet of people who do not achieve adequate intake of total dietary fiber, and they could have healthy effects such as reducing cholesterol, preventing constipation, and lowering the risk of developing diabetes or cardiovascular disease [64,65]. Most of the fiber in chia seeds is soluble fiber, owing to the high proportion of mucilage, which can absorb up to 35.2 times its weight in water.…”

Section: Adequate Intake Of Total Dietary Fiber In Breadsmentioning

confidence: 99%

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

Miranda-Ramos

Millán-Linares

2020

Foods

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Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.

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Section: Adequate Intake Of Total Dietary Fiber In Breadsmentioning

confidence: 99%

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

Miranda-Ramos

Millán-Linares

2020

Foods

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“…In humans,adeclineinacidsecretionmaypredisposethe small intestine to bacterial overgrowth [25]. The latter has been found to be associated with low body weight andareducedintakeofmicronutrientsincludingfibre, folate, and vitamins B2 and B6, and volunteers with small intestinal bacterial overgrowth more frequently reported loose stool/diarrhoea than those without (22 vs. 11%) [26].…”

Section: Stomachmentioning

confidence: 99%

“…The myenteric plexus modulates the contractility of the smooth muscles that line the gastrointestinal tract and is fundamental to gut transit. Ageing is associated with a decrease in the total number and density of enteric nerve fibres, particularly in the myenteric plexus [7,25,31,32]. The two major groups of myenteric neurons are cholinergic neurons, which are excitatory, and nitrergic neurons, which are inhibitory.…”

Section: Small Intestinal Digestion and Absorption Of Nutrientsmentioning

confidence: 99%

“…Ageing is associated with structural changes of the pancreas, as well as decreased concentrations of lipase in the pancreatic juice [7,25], which could have the potential to compromise absorption of lipids. For example, in older (25 months old) compared with younger (3 months old) mice, serum triacylglycerol concentrations increased 5% less after soybean oil ingestion [40].…”

Section: Pancreaticobiliary Functionmentioning

confidence: 99%

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The ageing gastrointestinal tract

Soenen

Rayner

Jones

et al. 2016

Current Opinion in Clinical Nutrition and Metabolic Care

185

113

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Alterations in gut function with ageing have particular implications for oesophageal, gastric, and colonic motility. Older individuals are particularly susceptible to malnutrition, postprandial hypotension, dysphagia, constipation, and faecal incontinence. Decrease in the number of nerve cells of the myenteric plexus that impact digestive absorption and the surface area of the small intestine because of degeneration of villi may lead to blunted absorption of nutrients. Impairment of the intestinal immune system as a result of ageing, including the mucosal layer of the gastrointestinal tract, appears to be a significant contributor to the age-related increase in the incidence and severity of infections.

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“…Involvement of nutritionists to optimize feeding and starting early mobilization are contributory. As many as 80 per cent of older hospitalized patients are either malnourished, or at risk of malnourishment. Mobilization and physiotherapy can improve bowel function and reduce postoperative complications such as deep vein thrombosis and chest infection.…”

Section: Long‐term Outcomes After Emergency Surgerymentioning

confidence: 99%

Emergency general surgery in the geriatric patient

Desserud

Veen

Søreide

2016

Journal of British Surgery

147

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Background: Emergency general surgery in the elderly is a particular challenge to the surgeon in charge of their care. The aim was to review contemporary aspects of managing elderly patients needing emergency general surgery and possible alterations to their pathways of care.Methods: This was a narrative review based on a PubMed/MEDLINE literature search up until 15 September 2015 for publications relevant to emergency general surgery in the geriatric patient. Results:The number of patients presenting as an emergency with a general surgical condition increases with age. Up to one-quarter of all emergency admissions to hospital may be for general surgical conditions. Elderly patients are a particular challenge owing to added co-morbidity, use of drugs and risk of poor outcome. Frailty is an important potential risk factor, but difficult to monitor or manage in the emergency setting. Risk scores are not available universally. Outcomes are usually severalfold worse than after elective surgery, in terms of both higher morbidity and increased mortality. A care bundle including early diagnosis, resuscitation and organ system monitoring may benefit the elderly in particular. Communication with the patient and relatives throughout the care pathway is essential, as indications for surgery, level of care and likely outcomes may evolve. Ethical issues should also be addressed at every step on the pathway of care.Conclusion: Emergency general surgery in the geriatric patient needs a tailored approach to improve outcomes and avoid futile care. Although some high-quality studies exist in related fields, the overall evidence base informing perioperative acute care for the elderly remains limited.

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Management of the Gastrointestinal Tract and Nutrition in the Geriatric Surgical Patient

Cited by 16 publications

References 64 publications

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

The ageing gastrointestinal tract

Emergency general surgery in the geriatric patient

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