Clínica Alemana of Santiago, Department of Orthopedics and Traumatology, Hip and Pelvis Unit, Chile.
Arthroscopy. 2012 Jul;28(7):924-8. doi: 10.1016/j.arthro.2011.12.012. Epub 2012 Mar 3.
To determine the incidence of and factors that contribute to the development of hypothermia during hip arthroscopic surgery.
An analytic observational study was carried out in a cohort of 73 consecutive patients. All patients underwent hip arthroscopy for the treatment of femoroacetabular impingement. The patients' core temperature (esophageal) was measured throughout the surgery. Relevant information was collected on the patients (age, gender, body mass index, blood pressure) and on the procedure (volume and temperature of saline solution, pressure of fluid pump, surgery time, room temperature). The corresponding statistical analysis was performed with Stata 10.0 (StataCorp, College Station, TX), by use of a repeated-measures generalized estimating equations model.
The patients' mean age was 33 years, and there were 39 female and 34 male patients. The mean body mass index was 23.9; systolic blood pressure, 97.5 mm Hg; and diastolic blood pressure, 52.2 mm Hg. The incidence of hypothermia below 35°C (95°F) was 2.7%. The multivariate statistical analysis of the results showed a direct relation between hypothermia and surgery time of more than 120 minutes (P < .001). There was an inverse relation between core body temperature and surgery time (P < .001), with a drop of 0.19°C/h (32.342°F/h). Of the patients, 68.22% had a decrease in temperature of more than 0.5°C (32.9°F) until the end of surgery. There was also a direct relation between core body temperature and saline solution temperature (P < .001), body mass index (P < .01), and diastolic blood pressure (P < .03).
The incidence of hypothermia below 35°C (95°F) in patients who underwent hip arthroscopy for the treatment of femoroacetabular impingement is 2.7%. The factors that contribute toward the development of hypothermia during hip arthroscopic surgery are prolonged surgery time, low body mass index, low blood pressure during the procedure, and low temperature of the arthroscopic irrigation fluid.
确定髋关节镜手术中发生低体温的发生率和相关因素。
对 73 例连续患者进行分析性观察研究。所有患者均因髋关节撞击综合征而行髋关节镜手术。在整个手术过程中测量患者的核心体温（食管）。收集患者的相关信息（年龄、性别、体重指数、血压）和手术信息（盐水的体积和温度、流体泵的压力、手术时间、室温）。使用 Stata 10.0（StataCorp，College Station，TX）进行相应的统计分析，采用重复测量广义估计方程模型。
患者的平均年龄为 33 岁，女性 39 例，男性 34 例。平均体重指数为 23.9；收缩压 97.5mmHg；舒张压 52.2mmHg。体温低于 35°C（95°F）的发生率为 2.7%。结果的多变量统计分析显示，低体温与手术时间超过 120 分钟呈直接相关（P<0.001）。核心体温与手术时间呈负相关（P<0.001），每小时下降 0.19°C（32.342°F/h）。术中 68.22%的患者体温下降超过 0.5°C（32.9°F）直至手术结束。核心体温与盐水温度（P<0.001）、体重指数（P<0.01）和舒张压（P<0.03）呈直接相关。
髋关节撞击综合征患者行髋关节镜手术的低体温发生率为 2.7%。髋关节镜手术中发生低体温的相关因素包括手术时间延长、体重指数低、术中血压低、关节镜灌洗液温度低。
