Table 3 Type of fluids administered in the intraoperative period and the first 24 postoperative hours
From: Observational study on fluid therapy management in surgical adult patients
ALL | Low-intermediate risk surgery & low risk patient | Low-intermediate risk surgery & high risk patient | High-very high risk surgery & low risk patient | High-very high risk surgery & high risk patient | N | |
|---|---|---|---|---|---|---|
N=6203 | N=3758 | N=924 | N=975 | N=546 | ||
Type of fluids administered in the intraoperative period | ||||||
Crystalloids | ||||||
Crystalloids, N (%) | 6203 (100%) | 3758 (100%) | 924 (100%) | 975 (100%) | 546 (100%) | 6203 |
Number of Crystalloids, Median [Q1;Q3] | 2.00 [1.00;2.00] | 2.00 [1.00;2.00] | 2.00 [1.00;2.00] | 2.00 [1.00;2.00] | 2.00 [1.00;2.00] | 6203 |
Balanced, N (%) | 4912 (79.2%) | 2973 (79.1%) | 699 (75.6%) | 802 (82.3%) | 438 (80.2%) | 6203 |
Saline, N (%) | 2883 (46.5%) | 1651 (43.9%) | 462 (50.0%) | 475 (48.7%) | 295 (54.0%) | 6203 |
Excipients, N (%) | 1749 (28.2%) | 1019 (27.1%) | 269 (29.1%) | 297 (30.5%) | 164 (30.0%) | 6203 |
Other, N (%) | 250 (4.03%) | 146 (3.89%) | 42 (4.55%) | 42 (4.31%) | 20 (3.66%) | 6203 |
Glucose & glucose-saline, N (%) | 150 (2.42%) | 51 (1.36%) | 47 (5.09%) | 15 (1.54%) | 37 (6.78%) | 6203 |
Colloids | ||||||
Colloids, N (%) | 474 (7.51%) | 153 (4.06%) | 104 (11.3%) | 120 (12.3%) | 89 (16.4%) | 6207 |
Number of Colloids, Median [Q1;Q3] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 474 |
Starch, N (%) | 274 (4.41%) | 93 (2.47%) | 60 (6.49%) | 79 (8.13%) | 42 (7.75%) | 6207 |
Gelatine, N (%) | 163 (2.63%) | 52 (1.38%) | 36 (3.90%) | 37 (3.81%) | 38 (7.01%) | 6207 |
Albumin, N (%) | 37 (0.60%) | 9 (0.24%) | 12 (1.30%) | 5 (0.51%) | 11 (2.03%) | 6207 |
Type of fluids administered in the first 24 postoperative hours | ||||||
Crystalloids | ||||||
Crystalloids, N (%) | 5668 (100%) | 3467 (100%) | 848 (100%) | 897 (100%) | 456 (100%) | 5668 |
Number of Crystalloids, Median [Q1;Q3] | 1.00 [1.00;2.00] | 1.00 [1.00;2.00] | 1.00 [1.00;2.00] | 1.00 [1.00;2.00] | 1.00 [1.00;2.00] | 6314 |
Balanced, N (%) | 3825 (67.5%) | 2370 (68.4%) | 554 (65.3%) | 613 (68.3%) | 288 (63.2%) | 5668 |
Normal saline, N (%) | 2109 (37.2%) | 1237 (35.7%) | 318 (37.5%) | 360 (40.1%) | 194 (42.5%) | 5668 |
Excipients, N (%) | 1331 (23.5%) | 740 (21.3%) | 217 (25.6%) | 226 (25.2%) | 148 (32.5%) | 5668 |
Other, N (%) | 232 (4.09%) | 132 (3.81%) | 30 (3.54%) | 41 (4.57%) | 29 (6.36%) | 5668 |
Glucose and glucose-saline, N (%) | 1195 (21.1%) | 565 (16.3%) | 229 (27.0%) | 235 (26.2%) | 166 (36.4%) | 5668 |
Colloids | ||||||
Colloids, N (%) | 144 (2.45%) | 43 (1.19%) | 25 (2.87%) | 41 (4.47%) | 35 (7.54%) | 5879 |
Number of colloids, Median [Q1;Q3] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 1.00 [1.00;1.00] | 144 |
Starch, N (%) | 57 (0.97%) | 22 (0.61%) | 9 (1.03%) | 14 (1.53%) | 12 (2.59%) | 5879 |
Gelatine, N (%) | 64 (1.09%) | 15 (0.41%) | 14 (1.61%) | 21 (2.29%) | 14 (3.02%) | 5879 |
Albumin, N (%) | 31 (0.53%) | 6 (0.17%) | 6 (0.69%) | 7 (0.76%) | 12 (2.59%) | 5879 |