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腹腔镜经裂孔食管癌切除术

Laparoscopic transhiatal esophagectomy for esophageal cancer.

作者信息

Avital Shmuel, Zundel Natan, Szomstein Samuel, Rosenthal Raul

机构信息

Division of Minimally Invasive and Bariatric Surgery, Cleveland Clinic Florida, Weston, FL, USA.

出版信息

Am J Surg. 2005 Jul;190(1):69-74. doi: 10.1016/j.amjsurg.2004.12.004.

Abstract

BACKGROUND

Traditional esophagectomy may be associated with mortality, considerable morbidity, and lengthy recovery. It is often performed in cancer patients who are typically older, have associated comorbidities, and are often malnourished, all factors that increase surgical risk. Minimally invasive esophagectomy has the potential advantages of being a less traumatic procedure with an easier postoperative recovery and fewer wound and pulmonary complications.

METHODS

A retrospective analysis of patients who underwent laparoscopic transhiatal esophagectomy was performed. Assessed parameters included patient demographics and operative data, pathology results, and long-term follow-up of at least 12 months.

RESULTS

Twenty-two patients underwent laparoscopic transhiatal esophagectomy; 19 had esophageal cancer. Two patients were operated on for Barrett esophagus, and 1 patient had achalasia. The majority of patients were men (82%), and the mean age was 59 years (range 15 to 74 years); 1 patient (4.5%) was converted to open surgery. The average operative time was 380 minutes (range 285 to 525 minutes), and the average blood loss was 220 mL; only 3 patients required transfusion. The median hospital stay was 8 days (range 5 to 46 days). Postoperative mortality occurred in 1 patient (4.5%), and postoperative complications developed in 6 patients (27.2%). In the 19 cancer patients, the average number of harvested nodes was 14.3 (range 10 to 19). The average follow-up was 30 months (range 12 to 48 months). The overall survival for cancer patients was 61% (11 of 19), and disease-free survival was 39% (7/19).

CONCLUSIONS

Esophagectomy is a major surgery with considerable morbidity and potential mortality. Minimally invasive esophagectomy is a feasible approach that can be safely performed by surgeons with extensive experience in that field. Advantages include less intraoperative blood loss, a smaller incision, and a potentially faster postoperative recovery. In cancer patients, immediate oncologic goals of adequate margins and lymph node dissection can be achieved, and long-term outcome appears to be similar to that found with open approaches.

摘要

背景

传统食管切除术可能伴有死亡率、较高的发病率以及漫长的恢复过程。该手术常用于癌症患者,这些患者通常年龄较大,伴有合并症,且往往营养不良,所有这些因素都会增加手术风险。微创食管切除术具有潜在优势,即创伤较小、术后恢复更容易且伤口和肺部并发症较少。

方法

对接受腹腔镜经裂孔食管切除术的患者进行回顾性分析。评估参数包括患者人口统计学和手术数据、病理结果以及至少12个月的长期随访。

结果

22例患者接受了腹腔镜经裂孔食管切除术;19例患有食管癌。2例因巴雷特食管接受手术,1例患有贲门失弛缓症。大多数患者为男性(82%),平均年龄为59岁(范围15至74岁);1例患者(4.5%)转为开放手术。平均手术时间为380分钟(范围285至525分钟),平均失血量为220毫升;仅3例患者需要输血。中位住院时间为8天(范围5至46天)。1例患者(4.5%)发生术后死亡,6例患者(27.2%)出现术后并发症。在19例癌症患者中,平均清扫淋巴结数为14.3个(范围10至19个)。平均随访时间为30个月(范围12至48个月)。癌症患者的总生存率为61%(19例中的11例),无病生存率为39%(7/19)。

结论

食管切除术是一项具有较高发病率和潜在死亡率的大手术。微创食管切除术是一种可行的方法,经验丰富的外科医生可以安全地实施。其优点包括术中失血量较少、切口较小以及术后恢复可能更快。在癌症患者中,可以实现足够切缘和淋巴结清扫的直接肿瘤学目标,长期结果似乎与开放手术相似。

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