Pierre Andrew F, Luketich James D
Division of Thoracic and Foregut Surgery, University of Pittsburgh, Pittsburgh, PA 15213, USA.
Surg Oncol Clin N Am. 2002 Apr;11(2):337-50, x. doi: 10.1016/s1055-3207(02)00006-6.
Esophagectomy remains the standard of care in most centers for patients with resectable esophageal cancer. The choice of incision and conduit has remained the subject of much discussion. Open surgical approaches include the Ivor Lewis, transhiatal, left thoracoabdominal, three-hole, and left thoracoabdominal with left neck anastomosis. These techniques will be covered in the article by. Regardless of the approach, esophagectomy has been associated with considerable morbidity and mortality. Although modern anesthetic and surgical care has reduced the risks of esophagectomy, the incidence of major or minor complications is still approximately 70% to 80%, and the hospital mortality rate is 4% to 7% at experienced centers. In the hopes of reducing perioperative morbidity, minimally invasive techniques have been increasingly applied to esophageal surgery. Experience with laparoscopic antireflux surgery has allowed us to perform more and more complex surgery on the stomach and esophagus and, in 1995, surgeons began to report their experiences with minimally invasive esophagectomy using various techniques.
对于可切除食管癌患者,食管切除术在大多数中心仍是标准的治疗方法。切口和管道的选择一直是诸多讨论的主题。开放手术方式包括艾弗·刘易斯手术、经裂孔手术、左胸腹联合手术、三孔手术以及左胸腹联合加左颈部吻合术。这些技术将在……的文章中阐述。无论采用何种方式,食管切除术都伴随着相当高的发病率和死亡率。尽管现代麻醉和外科护理降低了食管切除术的风险,但主要或次要并发症的发生率仍约为70%至80%,在经验丰富的中心,医院死亡率为4%至7%。为了降低围手术期发病率,微创技术已越来越多地应用于食管手术。腹腔镜抗反流手术的经验使我们能够在胃和食管上进行越来越复杂的手术,并且在1995年,外科医生开始报告他们使用各种技术进行微创食管切除术的经验。