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目的：总结148例胸中上段食管癌切除、颈部食管胃吻合的经验。方法：经左胸后外侧切口，切除全胸段食管，胃经食管床上提颈部与颈段食管吻合。其中23例采用新的吻合方法：3－0prolene单层连续缝合法做食管胃吻合。结果：无吻合口瘘发生，早期病例吻合口狭窄5例。结论：全胸段食管切除保证了最大限度的切除食管癌灶。单层连续缝合法省时快捷，食管胃吻合口各层组织对合好，接触面积大，减少吻合口瘘及狭窄的发生机会；缩短手术时间，对病人的心肺功能干扰小。
OBJECTIVE: To summarize 148 cases of thoracic upper esophageal cancer resection and neck esophagogastric anastomosis. Methods: Through the left thoracodorsal incision, the full thoracic esophagus was resected and the esophageal anastomosis of the neck and neck was performed on the esophagogastric bed. In 23 cases, a new method of anastomosis was used: 3-0 prolene single-layer continuous suture was used for esophagogastric anastomosis. RESULTS: No anastomotic leakage occurred, and 5 cases had anastomotic stenosis in the early stage. Conclusion: Thoracic esophagectomy ensures maximum resection of esophageal foci. The single-layer continuous suture method saves time and time, and the esophagogastrostomy anastomotic tissue is well-aligned and has a large contact area, which reduces the chance of anastomotic leakage and stenosis. Shortening the operation time has little interference with the patient’s heart and lung function.