腔镜食管癌切除术前口服橄榄油标示胸导管减少术后乳糜胸的临床应用研究

Clinical application study of preoperative administration of olive oil for the decrease of chylothorax after endoscopic esophagectomy

目的:探讨腔镜食管癌切除术前口服橄榄油标示胸导管减少术后乳糜胸发生的可行性及临床效果。方法:回顾分析425例接受胸腹腔镜食管癌切除术患者的临床资料。其中观察组233例,于术前约8 h一次性服用食用橄榄油100~150 mL后禁食;对照组192例,术前不口服橄榄油。对比两组乳糜胸相关并发症发生率。结果:观察组术中胸导管损伤率、结扎率、术后乳糜胸发生率及乳糜胸相关二次手术发生率均低于对照组,差异有统计学意义。结论:腔镜食管癌切除术前口服橄榄油标示胸导管减少术后乳糜胸简单、可行,具有确切的临床效果,值得临床推广。

Objective:To explore the feasibility and clinical effect of preoperative oral olive oil to reduce chylothorax after endoscopic esophagectomy.Methods:Clinical data of 425 patients with esophageal cancer who underwent combined thoracoscopic with laparoscopic esophagectomy were retrospectively analyzed.233 patients in the investigational group were preoperatively administered 100-150 mL olive oil orally 8 h before surgery,and 192 patients in the control group received no olive oil.The morbidity of complications about chylothorax was compared between the two groups.Results:The patients in the investigational group had less incidence of injury in thoracic duct,less ligation of thoracic duct,less postoperative chylothorax,and less chylothorax-related reoperation,respectively.Conclusions:Preoperative oral olive oil to label thoracic duct is simple,feasible and effective to reduce chylothorax after endoscopic esophagectomy,and it is worthy to be widely used clinically.