微创食管癌切除术对食管鳞状细胞癌患者生活质量和功能预后的影响分析：一项回顾性比较研究。
Analysis of the impact of minimally invasive esophagectomy on quality of life and functional prognosis in patients with esophageal squamous cell carcinoma: A retrospective comparative study.
作者信息
Liu Bo, Wang Kebing, Wang Wei, Ye Si
机构信息
Thoracic surgery department, The First Affiliated Hospital of Anhui, University of Chinese Medicine, No.117 Meishan Road, Hefei City, 230031, Anhui Province, China.
出版信息
J Cardiothorac Surg. 2025 May 30;20(1):250. doi: 10.1186/s13019-025-03485-9.
BACKGROUND
Minimally invasive esophagectomy (MIE) has shown potential benefits in reducing postoperative complications and improving recovery for patients with esophageal squamous cell carcinoma (ESCC). This study aims to assess the effects of MIE on preoperative and postoperative quality of life and functional outcomes in ESCC patients.
METHODS
Clinical data from 57 ESCC patients who underwent MIE were retrospectively analyzed. Baseline characteristics, including age, gender, BMI, TNM stage, smoking history, alcohol consumption, comorbidities, tumor location, differentiation, and lymph node metastasis, were collected. Postoperative quality of life scores, nutritional status, and functional outcomes were assessed. Paired t-tests and chi-square tests were used to compare preoperative and postoperative variables, while correlation analysis was conducted to evaluate associations between functional outcomes and quality of life.
RESULTS
A total of 57 patients (41 males, 16 females; mean age: 67.61 ± 7.72 years) who underwent MIE were analyzed. Postoperative evaluation demonstrated significant improvements in quality of life scores across multiple dimensions, including physical symptoms (P = 0.006), emotional management (P = 0.013), role function (P = 0.013), cognitive function (P = 0.042), and social function (P = 0.021). Additionally, nutritional status improved postoperatively, with higher albumin levels (4.12 ± 0.34 g/dL vs. 3.78 ± 0.25 g/dL, P < 0.001) and reduced weight loss (1.98 ± 1.02 kg vs. 2.44 ± 1.12 kg, P = 0.026). Functional outcomes also showed significant improvements, including decreased dysphagia scores (3.45 ± 1.56 vs. 4.04 ± 0.31, P = 0.008), while cardiac physical activity and respiratory function remained stable (P > 0.05). Correlation analysis indicated significant associations between specific functional outcomes and quality of life (P < 0.05).
CONCLUSION
MIE improves quality of life, nutritional status, and functional outcomes in patients with esophageal squamous cell carcinoma, highlighting its potential benefits in postoperative recovery and patient well-being.
TRIAL REGISTRATION
Not applicable.
背景
微创食管切除术（MIE）已显示出在降低食管鳞状细胞癌（ESCC）患者术后并发症及改善恢复情况方面的潜在益处。本研究旨在评估MIE对ESCC患者术前及术后生活质量和功能结局的影响。
方法
回顾性分析57例行MIE的ESCC患者的临床资料。收集基线特征，包括年龄、性别、体重指数、TNM分期、吸烟史、饮酒情况、合并症、肿瘤位置、分化程度及淋巴结转移情况。评估术后生活质量评分、营养状况及功能结局。采用配对t检验和卡方检验比较术前和术后变量，同时进行相关性分析以评估功能结局与生活质量之间的关联。
结果
共分析了57例行MIE的患者（41例男性，16例女性；平均年龄：67.61±7.72岁）。术后评估显示多个维度的生活质量评分有显著改善，包括身体症状（P = 0.006）、情绪管理（P = 0.013）、角色功能（P = 0.013）、认知功能（P = 0.042）及社会功能（P = 0.021）。此外，术后营养状况改善，白蛋白水平升高（4.12±0.34 g/dL对3.78±0.25 g/dL，P < 0.001）且体重减轻减少（1.98±1.02 kg对2.44±1.12 kg，P = 0.026）。功能结局也有显著改善，包括吞咽困难评分降低（3.45±1.56对4.04±0.31，P = 0.008），而心脏体力活动和呼吸功能保持稳定（P > 0.05）。相关性分析表明特定功能结局与生活质量之间存在显著关联（P < 0.05）。
结论
MIE改善了食管鳞状细胞癌患者的生活质量、营养状况及功能结局，突出了其在术后恢复及患者福祉方面的潜在益处。
试验注册
不适用。
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