Food management before anaesthesia is a critical preparation for the very old patients who are about to undergo surgery. Given the relative vulnerability of older patients, a reasonable diet is not only related to the safety of the operation but also directly affects the post-operative rehabilitation process. The following is a pre-aesthetic diet management guide designed specifically for senior-age patients to help them better understand and follow professional guidance.
Core importance of pre-aesthetic dietary management
The dietary planning before anaesthesia is directly linked to the safety of the operation and post-operative recovery. In the case of older patients, the digestive system functions tend to diminish, and therefore scientific dietary management is of great importance in reducing the risk of surgery and increasing its success.
Promotion of gastrointestinal emptiness: this is the primary objective of pre-aesthesia diet management, which aims to reduce the risk of vomiting and missorting, thus avoiding serious complications such as inhalation pneumonia.
Provide the necessary nutrition: a reasonable diet ensures that the patient receives adequate nutrition and energy before the operation, improves his/her health, improves his/her surgical resilience and post-operative resilience.
II. Eating principles prior to anaesthesia of older patients
The dietary requirements prior to anaesthesia need to be more nuanced for the characteristics of older patients.
Selection of digestible foods: Foods that are light, digestable, such as congee, noodles, steamed eggs, etc. are recommended. These foods are not only easily digestible but also provide the necessary nutritional support to the body. Breakfast can select a bowl of finely cooked congee with steamed eggs or soybeans, which is nutritionally balanced and easy to digest.
Avoiding irritating foods: Spicy, greasy, cold and irritating foods may increase the gastrointestinal burden and increase the risk of surgery. The ingestion of such foods as peppers, fried food, ice cream etc. should therefore be strictly avoided before anaesthesia.
Drinking water in appropriate quantities and following medical instructions: Maintaining proper water intake helps to maintain normal metabolic functions in the body. However, during the prescribed period of fasting and water, patients should strictly observe medical instructions and must not drink free water. As a rule, senior patients are required to fast for more than eight hours before anaesthesia and for more than two hours of water, the exact time to be determined by a doctor.
III. Individual dietary adjustments for special cases
For high-age patients suffering from specific diseases (e.g., diabetes, hypertension), pre-aesthesia dietary adjustment needs to be more sophisticated and personalized.
Diabetes: The diet should be adjusted for blood sugar control to ensure that it fluctuates within safe limits. Prior to anaesthesia, it was recommended to consult a professional nutritionist and to develop a personalized diet plan to keep blood sugar stable. At the same time, changes in blood sugar need to be closely monitored to avoid low or high blood sugar.
High blood pressure patients: Low salt, low fat diet should be maintained to maintain blood pressure stability. Before anaesthesia, the pressure-relief medication should be taken on time to ensure that blood pressure is kept to the extent permitted by the operation. The choice of light vegetable soup or thin porridge as a pre-aesthesia diet helps to reduce the risks associated with blood pressure fluctuations.
IV. Other important pre-aesthetization concerns, in addition to dietary adjustments, require the following for older patients before anaesthesia:
Full communication with the doctor: the patient should inform the doctor in detail about his eating habits and special dietary needs so that he can develop a more appropriate diet management programme.
Avoiding self-adaptation of diets and medicines: Patients should not adjust their diets or take out medications in order not to affect the effectiveness and safety of the operation. Any adjustments in diet and medicine should be made under the direction of a doctor.
(b) Close observation of the physical response: For some time before anaesthesia, the patient should closely follow his or her physical reaction. In case of discomfort, vomiting, abdominal pain, etc., the doctor should be informed in a timely manner so that he can take appropriate action.
Scientific dietary arrangements and sound drug management can effectively reduce the risks of surgery, increase the success rate and provide a strong safeguard for the health of older patients. Patients, family members and medical personnel should work together to ensure the effective implementation of pre-aesthesia diet.
Other complications of anaesthesia
