肺、食管手术切口感染危险因素的研究

目的　本研究旨在探讨肺、食管手术切口感染的危险因素 ,为控制切口感染提供依据。方法　前瞻性纳入90 2例肺、食管择期手术病人 ,观察切口感染及相关因素 ,并对年龄、性别、手术时间、术式等 15项变量与切口感染的关系 ,分别进行单因素和多因素的logistic回归分析。结果　肺、食管手术切口感染率为 3.6 6 %。单因素分析发现术后血白细胞计数、手术时间、术式中的多切口手术、失血量、术后诊断为食管上段癌与切口感染相关 (P <0 .0 5 ) ,多因素分析筛选出 3个切口感染的相关因素 :术后血白细胞计数、手术时间、多切口手术 (P <0 .0 5 )。结论　肺、食管手术后血白细胞计数、手术时间、采用多切口手术与切口感染有着密切联系 ,手术后血白细胞计数持续升高应注意切口感染的发生。

Study on risk factors of surgical wound infection in esophageal and pulmonary surgery

Objective To determine the risk factors of surgical wound infections (SWI) in patients who underwent selective esophageal and pulmonary surgery for providing the evidence of infection control. Methods Nine hundred and two patients who underwent esophageal and pulmonary surgery were studied retrospectively.Fifty variables including sex, age, duration of operation, type of operation, and so on were recorded. Single and multiple regression analysis were used for statistical evaluation.Results Surgical wound infection rate in esophageal and pulmonary surgery was 3.66%. Single regression analysis found that 5 variables including postoperative WBC, duration of operation, multi-incision operation, blood loss and location of esophageal cancer were significantly related to SWI (P<0.05). Multi-regression analysis found that 3 variables including WBC, duration of operation and multi-incision operation were significantly related to SWI (P<0.05).Conclusions WBC, duration of operation, and multi-incision operation are related to SWI in esophageal and pulmonary surgery. Surgeons should pay attention to SWI if WBC are continuously beyond normal.