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International Journal of Nutrology
Review
DOI: 10.1055/s-0040-1718993
Submitted: 03-07-2022
Published: 03-07-2022

Efeitos e segurança do uso pré-operatório de glutamina ou Whey Protein: Uma revisão sistemática

Departamento de Pediatria, Universidade Federal de São Paulo, São Paulo, SP, Brasil
Departamento de Pediatria, Universidade Federal de São Paulo, São Paulo, SP, Brasil
glutamine whey protein preoperative period preoperative care insulin resistance

Abstract

Background and Aim: Prolonged fasting increases postoperative insulin resistance, complicating surgical convalescence. Carbohydrate oral load 2 hours before surgery reduces unfavorable clinical outcomes. Would adding glutamine or whey protein to this solution be safe and could the patients have even greater benefits? Methods: Systematic review made from two databases using the following Medical Subject Headings: preoperative care or preoperative period associated with glutamine and then with whey protein. A total of 160 articles were found. After applying search filters and exclusion criteria, 16 articles were included in the present review. Results: All articles included are randomized clinical trials. Among those evaluating safety, none found adverse events or increased anesthesia risk when using glutamine or whey protein. Articles that investigated efficacy showed a reduction in insulin resistance and in inflammatory mediators and an increase in serum proteins and total antioxidant capacity in those who used the protein solution. Few authors could relate these laboratory findings to optimized clinical outcomes, except for two that used preoperative glutamine before cardiac surgery. Conclusion: Preoperative glutamine or whey protein has shown safety and postoperative laboratory benefits. Studies still need to be able to demonstrate greater clinical recovery when using preoperative protein.

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How to Cite

Naspitz, L., & Konstantyner, T. (2022). Efeitos e segurança do uso pré-operatório de glutamina ou Whey Protein: Uma revisão sistemática. International Journal of Nutrology, 13(3), 102–112. https://doi.org/10.1055/s-0040-1718993