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

Autores/as

DOI:

https://doi.org/10.22516/25007440.679

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., … 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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