Experience of Percutaneous Endoscopic Gastrostomy in the Intensive Care Unit
Erhan Gokcek1*, Ayhan Kaydu1, Huseyin Bilge2, Omer Basol2, Metin Varh2, Koksal Dalkihc1, Alper Cahskan2
Affiliation
- 1Department of Anesthesiology, Diyarbakir State Hospital, Diyarbakir, Turkey
- 2Department of Surgical, Diyarbakir State Hospital, Diyarbakir, Turkey
Corresponding Author
Erhan Gokcek, MD, Department of Anesthesiaology, Diyarbakir State Hospital, Diyarbakir 21100, Turkey, Tel: +90412 228 5430/ Fax: +90412 228 9193; E-mail: gokcekerhan_44@hotmail.com
Citation
Gokcek, E., et al. Experience of Percutaneous Endoscopic Gastrostomy in the Intensive Care Unit. (2018) J Anesth Surg 5(1): 1- 4.
Copy rights
© 2018 Gokcek, E. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
Keywords
Abstract
Background: During enteral nutrition in the reanimation unit, reflux and associated aspiration pneumonia are frequently encountered. Percutaneous endoscopic gastrostomy (PEG) is often selected as it facilitates patient care by decreasing this risk and shortens length of stay in hospital. The aim of this study was to share our PEG experience as it is frequently applied in our hospital.
Methods: The study included 29 patients who were applied with a PEG tube in the reanimation clinic between January 2016 and November 2017. Patients were evaluated in respect of indications, length of stay in Intensive Care Unit (ICU), complications and outcomes.
Results: The most common indication for the application of PEG was impaired nutrition associated with cerebrovascular disease in 22 (65.5%) patients. No major complications were encountered related to the procedure. The most common minor complications were nutrition intolerance in 4 patients, tube blockage in 3, displacement of the tube in 3, leakage from the side of the tube in 2, and severe wound site infection progressing to necrosis that required surgical debridement in 3.
Conclusion: Although PEG has only been defined recently, it is a simple, safe and effective nutrition method for intensive care patients that can be applied with a minimally invasive intervention and has very low rates of morbidity and mortality.
