Abstract
Objective: To clarify the factors responsible for a reduction in eating and swallowing functions during hospitalization among patients who underwent surgery for proximal femoral fracture?
Subjects and Methods: The study subjects comprised 26 patients who underwent surgery for proximal femoral fracture in our hospital. With the food texture during hospitalization used as an index of the eating and swallowing functions, the subjects were divided into patients whose food texture did not change during hospitalization (group A), and patients who required thickened liquids or other changes in their food texture during hospitalization (group B).
Results: C-reactive Protein (CRP) levels on admission and the rate of hospitalization from nursing homes were significantly higher in Group B compared with Group A (p=0.04 and p=0.03, respectively). Although there were no significant differences between the groups with serum Albumin (Alb) levels and Body mass index (BMI) on admission (p=0.08 and p=0.08, respectively), these values tended to be lower in Group B.
Conclusion: The eating and swallowing functions are more likely to decline during hospitalization in patients who have been hospitalized from nursing homes, those with inflammation, and those with suspected malnutrition as suggested by low Alb levels or BMI on admission, and, thus, special attention should be paid to these patients.
