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微创食管切除术的手术团队熟练度与病例量有关,并可改善患者预后。

Surgical team proficiency in minimally invasive esophagectomy is related to case volume and improves patient outcomes.

机构信息

Department of Gastroenterological Surgery, Gastroenterology Center, The Cancer Institute, Hospital of Japanese Foundation for Cancer Research, 3-8-31 Ariake, Koto-ku, Tokyo, 135-8550, Japan.

出版信息

Esophagus. 2018 Apr;15(2):115-121. doi: 10.1007/s10388-018-0607-y. Epub 2018 Feb 26.

Abstract

BACKGROUND

Minimally invasive esophagectomy (MIE) is being increasingly performed; however, it is still associated with high morbidity and mortality. The correlation between surgical team proficiency and patient load lacks clarity. This study evaluates surgical outcomes during the first 3-year period after establishment of a new surgical team.

METHODS

A new surgical team was established in September 2013 by two expert surgeons having experience of performing more than 100 MIEs. We assessed 237 consecutive patients who underwent MIE for esophageal cancer and evaluated the impact of surgical team proficiency on postoperative outcomes, as well as the team learning curve.

RESULTS

In the cumulative sum analysis, a point of downward inflection for operative time and blood loss was observed in case 175. After 175 cases, both operative time and blood loss significantly decreased (P < 0.001 and P < 0.001, respectively), and postoperative incidence of pneumonia significantly decreased from 18.9 to 6.5% (P = 0.024). Median postoperative hospital stay also decreased from 20 to 18 days (P = 0.022). Additionally, serum CRP levels on postoperative day 1 showed a significant, but weak inverse association with the number of cases (P = 0.024).

CONCLUSIONS

After 175 cases, both operative time and blood loss significantly decreased. In addition, the incidence of pneumonia decreased significantly. Additionally, surgical team proficiency may decrease serum CRP levels immediately after MIE. Surgical team proficiency based on team experience had beneficial effects on patients undergoing MIE.

摘要

背景

微创食管切除术(MIE)的应用日益增多,但仍与较高的发病率和死亡率相关。手术团队熟练度与患者量之间的相关性尚不清楚。本研究评估了新手术团队成立后最初 3 年的手术结果。

方法

2013 年 9 月,由两位具有 100 多例 MIE 经验的专家外科医生组成的新手术团队成立。我们评估了 237 例连续接受 MIE 治疗食管癌的患者,并评估了手术团队熟练度对术后结果的影响,以及团队学习曲线。

结果

在累积和分析中,在第 175 例时观察到手术时间和出血量的拐点。在第 175 例之后,手术时间和出血量均显著减少(P<0.001 和 P<0.001),术后肺炎发生率从 18.9%显著降低至 6.5%(P=0.024)。术后住院时间中位数也从 20 天缩短至 18 天(P=0.022)。此外,术后第 1 天血清 CRP 水平与病例数呈显著但较弱的负相关(P=0.024)。

结论

在第 175 例之后,手术时间和出血量均显著减少。此外,肺炎发生率显著降低。此外,MIE 术后手术团队熟练度可能会降低血清 CRP 水平。基于团队经验的手术团队熟练度对接受 MIE 的患者有有益的影响。

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