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Service development I
PMO-018 Dedicated specialist dietetic input improves outcomes for UGI surgical cancer patients
  1. H L Webster
  1. Department of Nutrition and Dietetics, NHS Tayside, Dundee, UK

Abstract

Introduction Upper GI (UGI) cancer patients are at high risk of malnutrition increasing risk of complications post-operatively. Surgeons and Oncologists at Ninewells Hospital, Dundee funded an UGI Oncology Dietitian who oversaw nutritional care of patients through neoadjuvant chemotherapy, preparation for surgery and into follow-up. Previously at Ninewells, dietetic care of patients was ad-hoc resulting in reduced nutritional status during chemotherapy, admissions for feeding and delays to surgery. Once the post-holder joined the MDT it was important to show value for money and clinical effectiveness so data were gathered on outcomes for patients who had undergone UGI cancer surgery in the year before the post-holder started (n=49) and for 1 year afterwards (n=22).

Methods A literature search was performed using MEDLINE in order to compare results against other centres but no similar studies were found. Subsequently the MDT decided on clinical standards based on current evidence and acceptable limits including:

  • Patients will be referred to the Upper GI Oncology Dietitian prior to surgery.

  • Patients will maintain their weight during chemotherapy and surgical admissions within 5%.

  • All patients will have a jejunostomy tube placed at the time of surgery.

Data were gathered from medical and dietetic notes for each group on; whether patient was referred before surgery, weight (kg) at start and end of chemotherapy and on admission and discharge from surgery, whether jejunostomy placed at time of surgery, length of stay (LOS).

Conclusion Results showed the positive and cost saving impact of a dedicated dietitian on standards measured especially during chemotherapy and on LOS. The number of feeding tubes inserted fell in the group with dietetic input reflecting the types of surgery performed. Improved communication and leadership between the dietitian and the MDT helped to prevent admissions for pre-operative feeding and reduce delays. Further large studies are required, particularly in the peri-operative period, to further promote dedicated dietetic input.

Competing interests None declared.

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