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食管手术中的风险分析。

Risk analysis in esophageal surgery.

作者信息

Bartels H, Stein H J, Siewert J R

机构信息

Chirurgische Klinik und Poliklinik, Klinikum rechts der Isar, Technischen Universität München, Germany.

出版信息

Recent Results Cancer Res. 2000;155:89-96. doi: 10.1007/978-3-642-59600-1_8.

DOI:10.1007/978-3-642-59600-1_8
PMID:10693241
Abstract

The postoperative mortality after esophagectomy still remains a major factor influencing the prognosis of esophageal cancer and largely depends on the patient's preoperative physiological status. A composite scoring system was developed to predict the risk of esophagectomy, based on quantitative assessment of preoperatively available physiological parameters. The scoring system was reviewed retrospectively on operated patients and evaluated prospectively in two subsequent patient groups. An initial retrospective multivariate analysis of 432 esophagectomy patients identified a compromised general status (p = 0.001) and poor cardiac (p < 0.001), hepatic (p < 0.05), and respiratory (p < 0.05) functions as independent predictors of a fatal postoperative course. Based on the relative risks associated with individual impaired organ functions--general status 3.6, cardiac function 2.8, hepatic function 2.1, pulmonary function 1.7--a composite risk score was established. A prospective study in 121 patients confirmed that this composite scoring system provides better identification of high-risk patients than does any of the individual parameters alone. Including this composite score into the process of patient selection and choice of procedure resulted in a decrease of postoperative mortality from 9.4% (52/553) to 1.2% (4/323) (p = 0.001). The risk of death after esophagectomy for esophageal cancer can be objectively assessed prior to surgery and quantified by a composite risk score. This score provides a useful tool in refining the criteria of patient selection for resection and choice of procedure, and markedly reduces postoperative mortality when applied prospectively.

摘要

食管癌切除术后的死亡率仍然是影响食管癌预后的主要因素,并且很大程度上取决于患者术前的生理状态。基于对术前可用生理参数的定量评估,开发了一种综合评分系统来预测食管癌切除的风险。对接受手术的患者进行了回顾性审查该评分系统,并在随后的两组患者中进行了前瞻性评估。对432例食管癌切除术患者进行的初步回顾性多因素分析确定,一般状况受损(p = 0.001)以及心脏(p < 0.001)、肝脏(p < 0.05)和呼吸(p < 0.05)功能不佳是术后致命病程的独立预测因素。根据与各个器官功能受损相关的相对风险——一般状况3.6、心脏功能2.8、肝脏功能2.1、肺功能1.7——建立了一个综合风险评分。对121例患者的前瞻性研究证实,与任何单个参数相比,这种综合评分系统能更好地识别高危患者。将该综合评分纳入患者选择和手术方式选择过程中,术后死亡率从9.4%(52/553)降至1.2%(4/323)(p = 0.001)。食管癌切除术后的死亡风险可以在手术前进行客观评估,并通过综合风险评分进行量化。该评分在完善切除手术患者选择标准和手术方式选择方面提供了一个有用的工具,并且在进行前瞻性应用时可显著降低术后死亡率。

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2
The PER (Preoperative Esophagectomy Risk) Score: A Simple Risk Score to Predict Short-Term and Long-Term Outcome in Patients with Surgically Treated Esophageal Cancer.PER(术前食管切除术风险)评分:一种预测手术治疗食管癌患者短期和长期预后的简单风险评分。
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Langenbecks Arch Surg. 2015 Jan;400(1):9-18. doi: 10.1007/s00423-014-1257-8. Epub 2014 Nov 20.
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World J Gastroenterol. 2014 Aug 7;20(29):10183-92. doi: 10.3748/wjg.v20.i29.10183.
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Surg Endosc. 2013 Feb;27(2):553-7. doi: 10.1007/s00464-012-2479-x. Epub 2012 Aug 31.
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