管状胃在微创食管外科中的应用

目的总结管状胃在微创食管外科术中应用的经验,以评价其可行性和手术安全性。方法2004年6月至2009年8月共有102例食管癌患者行微创食管切除管状胃消化道重建术,其中男71例,女31例;年龄37～79岁,平均年龄61.1岁。行胸腔镜+开腹三切口食管切除术62例,胸腔镜+腹腔镜食管切除术35例,开胸+腹腔镜两切口食管切除术5例。58例采用食管床径路,44例采用胸骨后径路。结果全组患者均顺利完成手术,围手术期病死率为2.0%(2/102),并发症发生率为41.2%(42/102),包括吻合口瘘、吻合口狭窄、肺部感染等。管状胃通过胸骨后径路上提至颈部的患者并发症发生率高于经食管床径路患者(56.8%vs.29.3%,P0.05),吻合口瘘发生率亦高于经食管床径路患者(34.1%vs.6.9%,P0.05),两种不同管状胃上提径路患者在吻合口狭窄、胃残端瘘、胃排空障碍、心肺并发症、乳糜胸以及喉返神经损伤等方面差异均无统计学意义。结论管状胃是微创食管切除后有效的消化道重建方式,应根据患者的具体情况个体化选择管状胃上提的径路。

Application of Gastric Tube in Minimally Invasive Esophagectomy

Objective To summarize the experiences of applying gastric tube in minimally invasive esophagectomy(MIE),in order to assess its feasibility and safety.Methods From June 2004 to August 2009,MIE was performed on 102 patients with esophageal carcinoma,including 71 males and 31 females whose age ranged from 37 to 79 years old with an average age of 61.1.Among them,62 patients underwent thoracoscopic laparotomy 3-incision esophagectomy,35 patients underwent thoracoscopic and laparoscopic 3-incision esophagectomy...