Evaluation of Amino Acid Infusion preventive effect on Hypothermia during Spinal Anesthesia for Hip Arthroplasty

Document Type : RESEARCH PAPER

Authors

1 Department of Anesthesiology, Faculty of medicine, Mashhad University of Medical Sciences, Mashhad, Iran

2 Lung Disease Research Center, Department of Anesthesiology, Mashhad University of Medicine Sciences, Mashhad, Iran

3 Lung Diseases Research Center, Mashhad University of Medicine Sciences, Mashhad, Iran

4 Faculty of Medicine Mashhad University of Medicine Sciences, Mashhad, Iran

Abstract

Background: Hypothermia increases bleeding during surgery, risk of ischemic heart disease and postoperative wound
infection. Intravenous amino acid increases cell synthesis and produces heat. Our goal was evaluating of the effect of
amino acid on intraoperative hypothermia under spinal anesthesia.
Methods: This is a randomized, double-blinded clinical trial that 36 adults undergoing Hip Arthroplasty were randomly
assigned into two groups of 18 each. One group received Amino Acids solution (Aminoven 10%) 500ml (240ml/h)
throughout spinal anesthesia, and control group received saline solution. We measured core body temperature, MAP
and HR each 10 minutes, and also postoperative shivering, blood loss, operation time, postoperative BUN and Cr were
compared in two groups.
Results: Throughout surgery, the reduction in core temperature was more in the control group than the amino acids
group (statistically not clinically). The decrease in core temperature was significantly larger in the controls (0.96°C
± 0.7°C) than in the amino acid patients (0.94°C ± 0.4°C), (P value= 0.02). Postoperative shivering was 73% in the
controls regarding 11% in the amino acids patients. Overall, there were no significant statistical differences between
other variables that we measured in two groups of patients.
Conclusion: Amino acids infusion during spinal anesthesia exerted a thermogenic effect. Our findings showed
hypothermia was less in the aminoacid group, and also postoperative shivering was more in the control group.
Level of evidence: I

Keywords


  • Receive Date: 02 February 2021
  • Revise Date: 13 December 2021
  • Accept Date: 02 January 2022
  • First Publish Date: 15 February 2022