Noshiro Hirokazu, Miyake Shuusuke
Department of Surgery, Faculty of Medicine, Saga University, Saga, Saga, Japan.
Ann Thorac Cardiovasc Surg. 2013;19(6):399-408. doi: 10.5761/atcs.ra.13-00262. Epub 2013 Nov 27.
Thoracotomic esophagectomy followed by cervical and abdominal procedures has been conventionally performed as the best curable operative procedure for treating invasive thoracic esophageal carcinoma. Despite improvements in the survival rate, the procedure is associated with significant operative morbidity and mortality rates due to the extreme invasiveness of an extensive dissection of the lymph nodes. Minimally invasive esophagectomy (MIE) was developed to reduce surgical invasiveness. Recently, the use of thoracoscopic esophagectomy performed in the prone position has stimulated new interest in minimally invasive approaches. However, the advantages and disadvantages of this technique are not well known. In this review, the literature to date, including series and comparative studies of minimally invasive esophagectomy performed in the prone position, is summarized, and the various lessons learned and controversies surrounding this technique are addressed.
传统上,开胸食管切除术联合颈部和腹部手术一直被视为治疗浸润性胸段食管癌的最佳可治愈性手术方式。尽管生存率有所提高,但由于广泛清扫淋巴结的侵袭性极强,该手术仍伴有较高的手术并发症发生率和死亡率。为降低手术侵袭性,人们开发了微创食管切除术(MIE)。近来,俯卧位胸腔镜食管切除术的应用引发了对微创方法的新关注。然而,这项技术的优缺点尚不为人所知。在本综述中,总结了迄今为止的相关文献,包括俯卧位微创食管切除术的系列研究和比较研究,并探讨了围绕该技术所吸取的各种经验教训及存在的争议。