Noshiro Hirokazu
Department of Surgery, Faculty of Medicine, Saga University, Saga, Japan.
Kyobu Geka. 2016 Jul;69(8):724-7.
Conventional thoracotomic esophagectomy has been performed for treating invasive thoracic esophageal carcinoma. In spite of the improved survival rate, the procedure is associated with significant operative morbidity and mortality rates due to the extreme invasiveness of an extensive dissection for the lymph nodes. Minimally invasive esophagectomy 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 paper, we present our minimally invasive esophagectomy in the prone position, and the literature to date, including series and comparative studies of minimally invasive esophagectomy performed in the prone position, is summarized.
传统开胸食管切除术一直用于治疗浸润性胸段食管癌。尽管生存率有所提高,但由于广泛清扫淋巴结的手术创伤极大,该手术仍伴有较高的手术并发症发生率和死亡率。为降低手术创伤,人们开发了微创食管切除术。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,该技术的优缺点尚不清楚。在本文中,我们介绍了我们的俯卧位微创食管切除术,并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。