[Dietary-induced thermogenesis and perioperative thermoregulation].
After the ingestion or infusion of nutrients, there is an increase in energy expenditure which has been referred to as dietary or nutrient-induced thermogenesis. This thermogenesis induced by protein or amino acids is well known to be largest and most prolonged. According to these physiological backgrounds, preoperative amino acid infusion was reported to prevent postoperative hypothermia during general anesthesia and spinal anesthesia. Also, perioperative amino acid infusion is reported to improve the outcome of the patients undergoing off-pump CABG. Amino acid infusion was observed to shift upward the threshold core temperature for thermoregulatory vasoconstriction as well as to increase energy expenditure. Fructose also prevents perioperative hypothermia during surgery by the same mechanisms.
Mizobe
Toshiki
T
Department of Anesthesiology, Kyoto Prefectural University of Medicine, Kyoto.
Nakajima
Yasufumi
Y
D000596:Amino Acids / Q000008:administration & dosage*; D000768:Anesthesia, General; D000775:Anesthesia, Spinal; D000818:Animals; D001833:Body Temperature Regulation / Q000502:physiology; D047549:Coronary Artery Bypass, Off-Pump; D004734:Energy Metabolism / Q000502:physiology; D005502:Food; D005632:Fructose / Q000008:administration & dosage*; D006801:Humans; D007035:Hypothermia / Q000517:prevention & control*; D019990:Perioperative Care; D011183:Postoperative Complications / Q000517:prevention & control*; D011506:Proteins / Q000008:administration & dosage*; D013514:Surgical Procedures, Operative; D022722:Thermogenesis / Q000502:physiology*
D000596:Amino Acids; D011506:Proteins; D005632:Fructose