Division of Upper GI and Metabolic Surgery, Department of Surgery, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong.
Department of Gastroenterological Surgery, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.
Ann N Y Acad Sci. 2020 Dec;1482(1):113-120. doi: 10.1111/nyas.14461. Epub 2020 Aug 11.
Over the past decade there has been tremendous development in the clinical application of minimally invasive esophagectomy (MIE) for the treatment of squamous esophageal carcinoma. The major challenges in the performance of MIE include limitations in visualization and manipulation within the confined, rigid thoracic cavity; the need for adequate patient positioning and anesthetic techniques to accommodate the surgical exposure; and changes in the surgical steps for achieving radical nodal dissection, especially for the superior mediastinum. The surgical procedure for MIE is more and more standardized, and there is an increasing practice of MIE worldwide. Randomized trials and meta-analyses have confirmed the advantages of MIE over open esophagectomy, including a significantly lower rate of complications and shorter hospital stays. The recent application of robotics technologies for MIE has further enhanced the quality and safety of the surgical dissection, while intraoperative nerve monitoring has contributed to a lower rate of recurrent laryngeal nerve palsy. With the application of new technologies, we expect further improvement in surgical outcomes for MIE in the treatment of squamous esophageal cancer.
在过去的十年中,微创食管切除术(MIE)在治疗鳞状食管癌中的临床应用取得了巨大的发展。MIE 实施的主要挑战包括在有限的、刚性的胸腔内进行可视化和操作的限制;需要适当的患者定位和麻醉技术以适应手术暴露;以及为实现根治性淋巴结清扫而改变手术步骤,特别是对于上纵隔。MIE 的手术过程越来越标准化,全球范围内 MIE 的实践也越来越多。随机试验和荟萃分析证实了 MIE 优于开放性食管切除术,包括并发症发生率显著降低和住院时间缩短。最近将机器人技术应用于 MIE 进一步提高了手术解剖的质量和安全性,而术中神经监测有助于降低喉返神经麻痹的发生率。随着新技术的应用,我们期望在治疗鳞状食管癌的 MIE 中进一步改善手术结果。