Experiences of Losing Bowel Control After Lower Anterior Resection With Sphincter Saving Surgery for Rectal Cancer

医学 习得的无助感 非概率抽样 应对(心理学) 排便 结直肠癌 物理疗法 医疗保健 外科 普通外科 癌症 临床心理学 内科学 人口 环境卫生 经济 经济增长
作者
Ho Tsui,Xuan‐Yi Huang
出处
期刊:Cancer Nursing [Lippincott Williams & Wilkins]
卷期号:45 (6): E890-E896 被引量:5
标识
DOI:10.1097/ncc.0000000000001036
摘要

Rectal cancer patients who have undergone lower anterior resection with sphincter-saving surgery often experience loss of bowel control. We currently do not have suitable treatment regimens for such patients.The aim of this study was to explore the experiences of losing bowel control in patients who have undergone lower anterior resection with sphincter-saving surgery for rectal cancer in Taiwan.A descriptive phenomenological study design was adopted. Purposive sampling and one-on-one semistructured interviews were conducted for data collection. Narratives were analyzed using Colaizzi's method.Data saturation was achieved after interviewing 12 patients (8 men, 4 women) whose average age was 61 years. Three themes and 11 subthemes emerged: physical problems (pain from broken perianal skin, insomnia, decreased physical strength, and body weight loss), adverse psychological reactions (worries, helplessness, and social isolation), and the use of coping strategies (avoidance of inappropriate foods to reduce bowel irritation and peristalsis, reduction of food intake, and use of antidiarrheal drugs and perianal skincare products).The study supports the importance of having a good understanding of patient experiences by healthcare professionals to provide more effective healthcare. Furthermore, awareness of the cultural issue of social isolation was deemed important for providing individualized healthcare.Education, counseling, and psychological support can enhance patients' abilities to use coping strategies to overcome the physical and mental challenges of bowel symptoms. For example, appropriate diet-related education programs must be developed to reduce the trial-and-error learning process commonly adopted by patients to identify inappropriate foods.
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