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Nutrition Considerations in Esophagectomy Patients

From the University of Wisconsin Hospital and Clinics, Clinical Nutrition Services, Madison, Wisconsin.

Address correspondence to: Cassandra E. Kight, PhD, RD, University of Wisconsin Hospital and Clinics, Clinical Nutrition Services, 600 Highland Avenue, Madison, WI 53792; e-mail: ckight{at}uwhealth.org

The primary indication for an esophagectomy is esophageal cancer or Barrett's esophagus with high-grade dysplasia. Patients undergoing esophagectomy often present with dysphagia, side effects from chemotherapy, decreased appetite, and weight loss. Esophagectomy is a major surgery involving the abdomen, neck, and/or chest requiring 5 to 7 days of NPO status to allow healing of the anastomosis between the upper esophagus and new esophageal conduit (usually the stomach). Placement of a feeding jejunostomy preoperatively or at time of surgery provides enteral access for patients who will experience eating challenges and a slow transition back to a normal diet, challenges that often lead to weight loss in the postoperative period. Supplemental tube feeding given nocturnally can provide a consistent intake while appetite, swallowing, and diet advancements improve during the convalescent period. The postesophagectomy diet advances from liquids to soft solids with restrictions to reduce discomfort and aid swallowing and digestion. The esophagectomy patient will experience physical, dietary, and social adaptation for several months postoperatively. Attention to nutrition throughout the process of diagnosis, treatment, and postoperative care is essential for optimal care of the esophagectomy patient.

Key Words: esophagectomy • dysphagia • esophagus • enteral nutrition • nutrition therapy

Nutrition in Clinical Practice, Vol. 23, No. 5, 521-528 (2008)
DOI: 10.1177/0884533608323427


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