半夏泻心汤加味治疗晚期食管癌临床疗效评价

Evaluation of Clinical Effects of Modified BanXia XieXin Tang in Treating Advanced Esophageal Cancer

目的：观察半夏泻心汤加味治疗晚期食管癌的临床疗效及不良反应。方法：将晚期食管癌患者70例采用回顾性队列研究,分为在最佳支持治疗基础上联合半夏泻心汤加味治疗组和单纯最佳营养支持对照组。4周后观察进食哽咽感等的改善情况以及体力评分、生活质量（QOL）、总生存期（OS）变化情况。结果：进食哽咽/胸背痛,纳差,呕吐痰涎等方面治疗组均优于对照组，生存质量KPS治疗组提高率为82.86%，高于对照组的48.57%,生活质量QOL评分治疗组提高率为95.93%，明显高于对照组的50.33%（P＜0.05）；中位生存期治疗组为9.3月（3～26月），对照组为5.1月（1～7月），2组比较差异有统计学意义（P＜0.05）。结论：半夏泻心汤加味能提高晚期食管癌患者的生存质量和生存期，减轻进食哽咽感症状。

Objective：To observe clinical effects and adverse reaction of modified BanXia XieXin Tang in the treatment for esophageal cancer at advanced stage. Methods：Seventy patients were divided into the treatment group of modified BanXia XieXin Tang and the control group of the best nutritional support only on the therapeutic basis of best supportive treatment by adopting retrospective cohort study. The improvement of eating choking sense, the changes of Karnofsky Performance Status （KPS）, quality of life （QOL） and overall survival （OS） were observed in four weeks. Results：The treatment group was superior to the control group in eating choking sense, chest and back pain, poor appetite, vomiting phlegm and others, KPS improvement rate of the treatment group was 82.86%, higher than 48.57%of the control group, QOL scale improvement rate of the treatment group was 95.93%, significantly higher than 50.33%of the control group （P〈0.05）. median survival time of the treatment group was 9.3 months （3 to 26 months）, longer than 5.1 months of the control group（one to seven months）, the difference had statistical meaning between both groups （P〈0.05）. Conclusion：Modified BanXia XieXin Tang in the treatment for esophageal cancer at advanced stage could improve QOL and OS of the patients, relieve the symptoms of eating choking sense.