Relation between nutritional state and postoperative complications in patients with oral and maxillofacial malignancy

Purpose To evaluate the role of nutrition in the development of postoperative complications in patients with oral and maxillofacial malignancy. Patients and methods Ninety-six patients treated surgically for oral and maxillofacial malignancy, 27 of whom developed postoperative complications; the remaining 69 recovered uneventfully. Nutritional state and clinical variables in the two groups were compared. Results The incidence of poor nutrition was greater in the complication group (56%) than in the uncomplicated group (20%) (p < 0.001); the values for body weight, triceps skinfold thickness, arm circumference, arm muscle circumference, and creatinine-height index decreased more in the complicated than in the uncomplicated group (p < 0.001); nitrogen and calorie intake during the first postoperative week was less in the complicated than in the uncomplicated group (p < 0.001). Conclusions Poor nutrition plays an important part in the development of postoperative complications, and perioperative nutritional support of patients with oral and maxillofacial cancer must be properly managed.