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目的 探讨经颈胸骨劈开径路切除食管上段癌术式的临床应用价值。方法 随机选择食管上段癌病人 43例 ,分别采用经颈胸骨劈开径路 (A组 2 0例 )和传统经胸径路 (B组 2 3例 )两种术式 ,观察两组病人的切除率、手术出血量、手术时间及术后肺部并发症发生率。结果 A组切除率高于B组 (P <0 .0 5 ) ;手术出血量、术后肺部并发症A组低于B组 (P <0 .0 5 ) ;A组手术时间较B组明显缩短 (P <0 .0 5 )。结论 经颈胸骨劈开径路切除食管上段癌术式具有切除率高、手术创伤小的优点 ,有较好的临床应用价值
Objective To investigate the clinical value of transcervical suture resection of the upper esophagus carcinoma. Methods Forty-three patients with upper esophageal cancer were selected randomly, and the resection rate of the two groups was observed by the two methods of trans-cervical sternotomy (A group, 20 cases) and the traditional transthoracic path (B group, 23 cases) The amount of bleeding during operation, the operation time and the incidence of postoperative pulmonary complications. Results The resection rate of group A was higher than that of group B (P <0.05). The amount of bleeding and postoperative pulmonary complications in group A were lower than group B (P <0.05) Significantly shortened (P <0.05). Conclusion Surgical removal of upper esophageal carcinoma by transcervical cleft incision has the advantages of high resection rate and small surgical trauma, which has a good clinical value