Background: With the increasing incidence of lymphoma in China, more and more attention has been paid to the related studies. Inadequate nutrition can prolong hospitalization time, increase infection and other complications, and affect the prognosis of patients. Therefore, the nutritional status of lymphoma patients is a concern.
Objective: To study the influencing factors of the risk of undernutrition in patients with lymphoma during chemotherapy.
Methods: 208 patients with lymphoma were selected by random sampling. The age, education level, tumor stage, chemotherapy cycle, diabetes mellitus and psychological distress scores were collected by self-made questionnaire. The objective nutritional indicators of body mass index (BMI), white blood cell count, hemoglobin and albumin were recorded. The nutritional status of patients was investigated by NRS2002,score and the criteria for judging nutritional status were as follows: NRS2002 < 3 are in good nutritional status, and there was nutritional risk in NRS2002 < 3. The correlation between different demographic characteristics, psychological and disease status, objective nutritional indicators and nutritional status was analyzed.
Results: 64.9% (135/208) of patients with lymphoma had good nutritional status and 35.1% (73/208) had nutritional risk. Multivariate regression analysis showed that age, stage of cancer, diabetes mellitus, psychological distress score, BMI, white blood cell count, hemoglobin and albumin were independent influencing factors of nutritional status, but there was no significant correlation between education level, chemotherapy cycle and the occurrence of nutritional risk. The incidence of nutritional risk was positively correlated with age, tumor stage and psychological pain score (P < 0.05), and negatively correlated with BMI, WBC count, hemoglobin and albumin (P < 0.05).
Conclusion: The incidence of nutritional deficiency in patients with lymphoma undergoing chemotherapy is higher. Age, stage of cancer, diabetes mellitus, psychological distress score, BMI, white blood cell count, hemoglobin and albumin are the influencing factors of nutritional risk.