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目的探讨胃减容技术在食管癌根治术中的临床效果。方法食管癌患者50例分为胃减容组(26例)和胸腔胃组(24例)。比较两组手术时间、术后吻合口瘘发生率、心肺功能、术后住院时间以及反流性食管炎等临床指标。结果两组手术时间相仿[(175±11)min vs.(182±6)min]。胃减容组术后胃酸反流发生率19.23%(5/26)明显低于胸胃组的45.83%(11/24)(P<0.05)。术后第14天胃减容组肺活量明显大于胸胃组[(60.34±7.49)%vs.(47.53±9.12)%](P<0.05)。结论与常规胸腔胃术式比较,食管癌胃减容术式的并发症发生率较低,患者的生活质量较高。
Objective To investigate the clinical effect of gastric volume reduction in the radical operation of esophageal cancer. Methods Fifty patients with esophageal cancer were divided into stomach volume reduction group (26 cases) and thoracic stomach group (24 cases). The operation time, postoperative anastomotic fistula incidence, cardiopulmonary function, postoperative hospital stay and reflux esophagitis were compared. Results The operation time of the two groups was similar [(175 ± 11) min vs. (182 ± 6) min]. The incidence of gastric acid reflux was 19.23% (5/26) in gastric volume reduction group was significantly lower than 45.83% (11/24) in thoracic gastric group (P <0.05). The volume of lung capacity in the volumetric volume group on day 14 postoperatively was significantly larger than that in the thorax group [(60.34 ± 7.49)% vs (47.53 ± 9.12)%] (P <0.05). Conclusion Compared with the conventional thoracostomy, esophageal gastric volume reduction surgery complications are lower, and the quality of life of patients is higher.