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Minimally invasive esophagectomy: thoracoscopic esophageal mobilization for esophageal cancer with the patient in prone position.

机译:微创食管切除术:患者处于俯卧位时,进行胸腔镜食管癌动员治疗食管癌。

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Surgical resection is the mainstay treatment for resectable esophageal cancer. Minimally invasive esophagectomy is performed with increasing frequency and proves to be a safe and effective surgical alternative to the open technique. Minimally invasive esophagectomy using thoracoscopic esophageal mobilization with the patient in prone position seems to offer some advantages with regard to surgeon ergonomics and clinical outcome.Between July 2005 and September 2010, 46 patients (35 men and 11 women) underwent minimally invasive esophagectomy in the prone position at the authors' institution. Three patients had previously undergone a thoracic intervention (one patient had previously undergone left pneumonectomy because of lung cancer). The preoperative indication was squamous cell carcinoma for 35 patients and adenocarcinoma for 11 patients. In one case, the histology of the biopsy samples showed a squamous cell carcinoma with neuroendocrine differentiation. Neoadjuvant treatment was administered to 15 patients.All 46 patients underwent esophagectomy using minimally invasive thoracic mobilization of the esophagus with the patient in prone position. The abdominal stage of intervention was performed by laparoscopy for 37 patients and by laparotomy for 9 patients. No thoracotomic conversion was performed. In all cases, a cervical end-to-side anastomosis was performed using a circular stapler. The mean operative time was 263 min. The median intensive care unit stay was 2 days, and the median postoperative hospital stay was 15 days. The mean number of procured lymph nodes was 13. The perioperative morbidity rate was 37%, and the perioperative mortality rate was 4.4%.Minimally invasive esophagectomy is safe and technically feasible. It entails a lower mortality rate and a shorter hospital stay than those reported in most open series. Thoracoscopy with the patient in prone position offers results comparable with those obtained using other minimally invasive techniques regarding the number of procured lymph nodes. This technique shows considerable advantages such as improved surgeon ergonomics, increased operative field exposure, and satisfactory respiratory results.
机译:手术切除是可切除食管癌的主要治疗手段。微创食管切除术的频率越来越高,被证明是一种安全有效的开放手术替代手术。 2005年7月至2010年9月,在46例患者中分别对35例男性和11例女性进行了俯卧位微创食管切除术。在作者机构的职位。三名患者先前接受过胸腔介入治疗(一名患者先前因肺癌接受过左肺切除术)。术前指征为鳞状细胞癌35例,腺癌11例。在一个案例中,活检样本的组织学显示鳞状细胞癌具有神经内分泌分化。 15例患者接受了新辅助治疗。所有46例患者均通过微创胸腔动动食管在俯卧位下进行了食管切除术。腹腔镜手术对37例患者进行了腹部干预,对9例患者进行了剖腹术。没有进行胸廓转换。在所有情况下,均使用圆形吻合器进行颈椎首尾吻合术。平均手术时间为263分钟。重症监护病房平均住院时间为2天,术后住院平均住院时间为15天。平均采购的淋巴结数目为13。围手术期发病率为37%,围手术期死亡率为4.4%。微创食管切除术是安全的,技术上可行。与大多数公开系列报道的结果相比,它具有更低的死亡率和更短的住院时间。患者俯卧的胸腔镜检查所提供的结果可与使用其他微创技术获得的结果相媲美。这项技术显示出相当大的优势,例如改善了人体工程学,提高了手术现场暴露量以及令人满意的呼吸效果。

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