Wang Bing-Yen, Tsao Lien Cheng, Cheng Ching-Yuan, Lin Ching-Hsiung, Shih Chih-Shiun, Liu Chia-Chuan
Department of Surgery, Changhua Christian Hospital, and School of Medicine, National Yang-Ming University, Taipei, Taiwan.
J Cardiothorac Surg. 2013 Jan 17;8:14. doi: 10.1186/1749-8090-8-14.
Minimally invasive esophagectomy (MIE) is a complex operation, and the detailed optimal surgical procedure has not been well described. Our aim was to evaluate use of a simple method of laparoscopic gastric tube construction as minimally invasive surgery for patients with esophageal cancer.
We performed a retrospective review of 26 consecutive patients who underwent MIE for esophageal cancer in the Koo Foundation Sun Yat-Sen Cancer Center between September 2009 and August 2011. Perioperative data and postoperative complications were statistically analyzed.
The patient group consisted of 22 men and 4 women. MIE was performed successfully in all patients. The mean operative time was 430.4 ± 60.6 minutes, and the mean estimated operative blood loss was 135.0 ± 97.8 mL. There were no cases of conversion to open surgery during the procedure. The postoperative complication rate was 53.8%, and there was no surgical mortality.
We recommend this novel method of total laparoscopic staplized formation of gastric tube to facilitate gastric pull-up.
微创食管切除术（MIE）是一项复杂的手术，详细的最佳手术步骤尚未得到充分描述。我们的目的是评估一种简单的腹腔镜胃管构建方法作为食管癌患者的微创手术。
我们对2009年9月至2011年8月在国父纪念医院中山癌症中心连续接受MIE治疗食管癌的26例患者进行了回顾性研究。对围手术期数据和术后并发症进行了统计分析。
患者组包括22名男性和4名女性。所有患者均成功进行了MIE。平均手术时间为430.4±60.6分钟，平均估计手术失血量为135.0±97.8毫升。术中无中转开腹手术病例。术后并发症发生率为53.8%，无手术死亡病例。
我们推荐这种全腹腔镜吻合器胃管成型的新方法，以方便胃上提。
