微创食管切除术质量控制之齐鲁实践  

Quality control of minimally invasive esophagectomy in Qilu Hospital

作　　者：田辉[1] 李树海[1] 李林[1] 亓磊[1] 鲁铭[1] 程传乐 TIAN Hui;LI Shuhai;LI Lin;QI Lei;LU M ing;CHENG Chuanle(Department of Thoracic Surgery,Qilu Hospital of Shandong University,Jinan 250012,Shandong,China)

机构地区：[1]山东大学齐鲁医院胸外科,山东济南250012

出　　处：《山东大学学报（医学版）》2021年第9期78-82,共5页Journal of Shandong University:Health Sciences

基　　金：泰山学者工程专项经费资助(ts201712087);山东省重点研发计划(重大科技创新工程2020CXGC011303);山东大学临床研究项目(临床研究重点项目2020SDUCRCA013)。

摘　　要：我国食管癌发病率居世界首位,防治工作十分严峻。外科手术仍是"可切除食管癌患者"的最佳治疗方式,随着医学技术的不断进步,微创食管切除术(MIE)逐渐代替传统的开放食管切除术(OE)。MIE较OE显著降低了手术创伤和应激,降低了术后并发症,提高了患者的生活质量,但在改善患者预后方面,MIE与OE的治疗效果尚存在争议。山东大学齐鲁医院胸外科在国内较早开展了MIE及相关的质量控制工作,在MIE过程中实行规范化和标准化,避免过度和不足医疗。论文通过对山东大学齐鲁医院胸外科MIE质量控制的临床实践进行概括总结,期望为国内外的胸外科同行提供参考。The incidence of esophageal cancer in China ranks first in the world, which calls for arduous efforts in its prevention and treatment. Surgery remains the best treatment for patients with "resectable esophageal cancer." With the progress of medical technology, minimally invasive esophagectomy(MIE) has gradually replaced the traditional open esophagectomy(OE). Compared with OE, MIE significantly reduces surgical trauma, stress and postoperative complications, and improves patients’ quality of life, but the efficacy of MIE and OE in improving the prognoses of patients is still controversial. The Department of Thoracic Surgery of Qilu Hospital of Shandong University carried out MIE and related quality control work earlier in China, and implemented normalization and standardization to avoid excessive and insufficient medical treatment. This paper summarizes our clinical practice of MIE quality control, expecting to provide reference for counterparts in thoracic surgery.

关 键 词：微创 食管切除术 质量控制 

分 类 号：R653[医药卫生—外科学]