Efectividad y tolerabilidad de tres tipos de productos de preparación para colonoscopia

Palabras clave: Colonoscopia, laxantes, efectos colaterales

Resumen

Objetivo: establecer las diferencias entre tres tipos de productos de preparación para colonoscopia, en cuanto a efectividad y tolerabilidad.

Materiales y métodos: estudio de corte transversal, analítico, prospectivo, ciego para el evaluador de la escala de Boston. Se incluyeron pacientes adultos, mayores de 18 años con requerimiento de colonoscopia y diligenciamiento de la encuesta sobre el tipo de preparación realizada para la limpieza del colon.

Resultados: se evaluaron 3 grupos de productos (polietilenglicol, picosulfatos, sales de sulfato) en 907 pacientes, se aplicó la escala de Boston total y por segmentos, sin encontrar diferencias estadísticamente significativas entre ellos (Odds ratio [OR]: 1,10; intervalo de confianza [IC] 95 %: 0,6-1,8; p = 0,728). El 60 % de la población fueron mujeres y la edad promedio 52 años. Se observó el cumplimiento de la dieta en el 99 % de los participantes. La preparación dividida tuvo mejores resultados en la escala de Boston (OR: 5,06; IC 95 %: 3,2-8,01; p = 0,001). Los picosulfatos tuvieron mayor aceptabilidad (OR: 15,8; IC 95 %: 8,83-28,3; p = 0,001) y menores efectos secundarios como distensión abdominal (OR: 0,59; IC 95 %: 0,3-0,9; p = 0,033) y vómito (OR: 0,25; IC 95 %: 0,07-0,82; p = 0,015). Se observó mejor resultado cuando se realizó el examen antes de 6 horas de finalizada la preparación (OR: 6,38; IC 95 %: 3,84-10,6; p = 0,001).

Conclusiones: los productos evaluados no presentaron diferencias entre sí con respecto a su efectividad. Los picosulfatos tuvieron menores efectos secundarios y mejor aceptabilidad. Se obtuvo una mejor preparación del colon con preparación dividida y si el examen es hasta 6 horas de finalizada la preparación.

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Biografía del autor/a

Luis Fernando Roldán-Molina, Instituto Gastroclínico SAS

Gastroenterólogo. Medellín, Colombia

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Tabla 1. Escala de preparación intestinal de Boston (por segmento de colon)(3)
Publicado
2021-09-15
Cómo citar
Roldán Molina, L. F., Roldán Delfino, L. M., León Ramírez, S. M., Nuñez Cabarcas, E. E., Pérez Useche, H. M., Restrepo Peláez, A. J., Saffón Abad, M. A., Zuleta Muñoz, J. E., & Zuluaga Aguilar, J. N. (2021). Efectividad y tolerabilidad de tres tipos de productos de preparación para colonoscopia. Revista Colombiana De Gastroenterología, 36(3), 334-340. https://doi.org/10.22516/25007440.679
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