Why preoperative nutrition matters in colorectal surgery

Abstract

Preoperative nutrition is an essential component of prehabilitation and plays a crucial role in reducing complications following intra-abdominal colorectal surgery. A critical component of preoperative patient preparation is the early assessment of nutritional status using validated tools, followed by the implementation of tailored interventions and continuous progress monitoring. Individualised planning of nutritional intervention by a qualified clinical dietitian, in collaboration with the surgeon, is crucial for surgical outcomes and recovery. The process involves assessing the patient’s energy, protein, and nutrient requirements based on their current condition and metabolic capacity, as well as selecting the appropriate route of nutrient delivery. Through appropriate interventions, it is possible to prevent or treat malnutrition, thereby optimising anthropometric and biochemical markers of nutritional status. This contributes to enhanced immune function, fewer postoperative complications, and improved wound healing. Additionally, it leads to reduced mortality rates and decreased treatment costs. The optimal route of nutrition is the oral route, with Food for Special Medical Purposes (FSMPs), or enteral nutrition. In specific cases where gastrointestinal nutrition is either insufficient or contraindicated, parenteral nutrition may be implemented.