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患者俯卧位下行微创食管切除术:一项系统评价

Minimally invasive esophagectomy performed with the patient in a prone position: a systematic review.

作者信息

Koyanagi Kazuo, Ozawa Soji, Tachimori Yuji

机构信息

Esophageal Surgery Division, Department of Gastrointestinal Oncology, National Cancer Center Hospital, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan.

Department of Gastroenterological Surgery, Tokai University School of Medicine, Isehara, Japan.

出版信息

Surg Today. 2016 Mar;46(3):275-84. doi: 10.1007/s00595-015-1164-9. Epub 2015 Apr 10.

DOI:10.1007/s00595-015-1164-9
PMID:25860592
Abstract

PURPOSE

We reviewed the surgical results of minimally invasive esophagectomy for esophageal cancer, performed with the patient in a prone position (MIE-PP), to assess its benefits.

METHODS

A systematic literature search was performed, and articles that fully described the surgical results of MIE-PP were selected. Parameters such as operative time, blood loss, and postoperative outcomes were compared with those obtained for open transthoracic esophagectomy (OE) and minimally invasive esophagectomy in a lateral decubitus position (MIE-LP).

RESULTS

The conversion rate from MIE-PP to open surgery was very low. MIE-PP was associated with longer operative time and lower blood loss than OE. Although studies from a single institution did not show an apparent difference in morbidity or mortality among the three operative groups, results of a multicenter randomized controlled trial showed a reduction in pulmonary infection and recurrent laryngeal nerve palsy in MIE-PP, compared with OE. The benefits of MIE-PP vs. those of MIE-LP remain controversial.

CONCLUSION

Theoretically, the operative results of MIE-PP might be better than those of MIE-LP for patients with esophageal cancer; however, studies have not yet verified this. Further clinical studies are required to establish whether the advantages of MIE-PP can be translated into clinical outcome.

摘要

目的

我们回顾了食管癌患者俯卧位微创食管切除术(MIE-PP)的手术结果,以评估其益处。

方法

进行了系统的文献检索,并选择了全面描述MIE-PP手术结果的文章。将手术时间、失血量和术后结果等参数与开胸食管切除术(OE)和侧卧位微创食管切除术(MIE-LP)的相应参数进行比较。

结果

MIE-PP转为开放手术的转化率非常低。与OE相比,MIE-PP的手术时间更长,失血量更少。虽然单机构研究未显示三个手术组在发病率或死亡率上有明显差异,但一项多中心随机对照试验的结果显示,与OE相比,MIE-PP的肺部感染和喉返神经麻痹有所减少。MIE-PP与MIE-LP相比的益处仍存在争议。

结论

理论上,MIE-PP对食管癌患者的手术结果可能优于MIE-LP;然而,研究尚未证实这一点。需要进一步的临床研究来确定MIE-PP的优势是否能转化为临床结果。

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