Feasibility and nutritional impact of laparoscopic assisted tailored subtotal gastrectomy for middle-third gastric cancer

Figure 4 Mean preoperative and postoperative levels of albumin, total protein, prealbumin, red blood cell counts, hemoglobin, C-reaction protein, and ferrous iron in patients undergoing laparoscopic-assisted tailored subtotal gastrectomy and laparoscopic assisted total gastrectomy. ^aP < 0.05; ^bP < 0.01. On the first day postoperatively, these nutritional indices did not significantly differ between the groups. However, at 12 mo post-surgery, albumin, total protein, hemoglobin, and red blood cell levels were significantly higher in the laparoscopic-assisted tailored subtotal gastrectomy group than in the laparoscopic assisted total gastrectomy group (P < 0.05). No significant differences in ferrous iron, prealbumin, or C-reaction protein levels were found between the two groups (P > 0.05) (Table 4). TP: Total protein; PALB: Prealbumin; ALB: Albumin; Fe: Ferrous iron; CRP: C-reaction protein; HGB: Hemoglobin; RBC: Red blood cell; LaTG: Laparoscopic assisted total gastrectomy; LaTSG: Laparoscopic-assisted tailored subtotal gastrectomy.