Impact of perioperative temperature management nursing quality on postoperative infectious complications in patients undergoing gastrointestinal surgery

Table 1 Baseline characteristics and major perioperative clinical features, mean ± SD/n (%)

Variable	Case group (n = 9)	Control group (n = 36)	t/χ2 value	P value
Age (years)	62.32 ± 8.71	61.85 ± 9.12	0.139	0.890
Sex, male	6 (66.67)	21 (58.33)		0.721
BMI (kg/m2)	23.53 ± 3.21	24.16 ± 2.91	0.570	0.572
ASA ≥ III	4 (44.44)	13 (36.11)		0.711
Complicated with diabetes	3 (33.33)	10 (27.78)		0.704
Preoperative albumin (g/L)	36.22 ± 5.11	37.85 ± 4.72	0.912	0.367
Open surgery	5 (55.56)	17 (47.22)		0.722
Operation time (minutes)	185.65 ± 42.36	178.92 ± 38.71	0.458	0.649
Intraoperative fluid volume (mL)	1520.09 ± 320.23	1480.45 ± 290.67	0.359	0.721
Intraoperative blood loss (mL)	210.62 ± 85.78	195.09 ± 78.80	0.520	0.606

BMI: Body mass index; ASA: American Society of Anesthesiologists.