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目的研究微创手术在食管癌中的应用价值。方法选择2012年4月至2014年10月登封市人民医院收治60例食管癌患者,根据手术方式的不同随机分为两组,对照组行传统开胸手术治疗,观察组行胸腔镜微创食管癌根治术治疗,比较两组患者术后一般情况及术后并发症。结果观察组术后疼痛分级为0级的患者显著多于对照组,差异具有统计学意义(P<0.05),观察组手术时间、术中出血量及住院时间分别为(150.62±20.73)min、(410.28±56.39)ml及(9.57±2.25)d,均显著低于对照组,差异具有统计学意义(P<0.05),两组总并发症发生率比较,差异无统计学意义(P>0.05)。结论微创手术具有手术时间短、术中出血量少、术后疼痛轻的特点,临床应用价值较高,值得推广。
Objective To study the value of minimally invasive surgery in esophageal cancer. Methods From April 2012 to October 2014 Dengfeng Municipal People’s Hospital admitted 60 cases of esophageal cancer patients, according to different surgical methods were randomly divided into two groups, the control group underwent conventional thoracic surgery, the observation group underwent thoracoscope minimally invasive Radical esophageal cancer treatment, the two groups were compared the general situation and postoperative complications. Results The postoperative pain grade 0 in the observation group was significantly higher than that in the control group (P <0.05). The operation time, intraoperative blood loss and hospital stay in the observation group were (150.62 ± 20.73) min, (410.28 ± 56.39) ml and (9.57 ± 2.25) d, respectively, which were significantly lower than those in the control group (P <0.05). There was no significant difference in the overall complication rates between the two groups (P> 0.05 ). Conclusion Minimally invasive surgery has the advantages of short operation time, less intraoperative blood loss and less postoperative pain, which is of great clinical value and worthy of promotion.