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目的:探讨超声刀在食管癌手术中的应用效果。方法:回顾性分析300例食管癌手术患者的临床资料。300例患者分为超声刀组180例,非超声刀组120例,两组手术方式相同。比较两组患者的手术时间、术中出血量、术后引流血量、术中脾破裂发生率。结果:超声刀组与非超声刀组比较,手术时间、术中出血量、术后引流血量和术中脾破裂发生率均明显减少,差异有统计学意义(P<0.05)。结论:超声刀在食管癌手术中的应用效果良好。
Objective: To investigate the application of ultrasonic knife in esophageal cancer surgery. Methods: A retrospective analysis of 300 cases of esophageal cancer surgery in patients with clinical data. 300 patients were divided into ultrasonic knife group 180 cases, 120 cases of non-ultrasonic knife group, the same operation in both groups. The operation time, intraoperative blood loss, postoperative drainage volume, intraoperative splenic rupture rate were compared between the two groups. Results: The operation time, intraoperative blood loss, postoperative drainage volume and incidence of intraoperative splenic rupture were significantly decreased in the ultrasonic knife group compared with the non-ultrasonic knife group, the difference was statistically significant (P <0.05). Conclusion: Ultrasound knife in esophageal cancer surgery with good results.