摘要
目的探讨食管癌围手术期死亡原因及影响因素。方法总结1970年-2004年1858例食管癌手术患者临床资料,选择17个可能影响围手术期死亡的因素,应用Cox回归模型进行多因素分析。结果1858例食管癌手术患者围手术期死亡36例(1.94%)。呼吸系统并发症是引起围手术期死亡最常见的原因(41.7%)。Cox模型多因素分析显示严重吞咽困难、长期重度吸烟史、手术时间和手术年代是影响食管癌围手术期死亡的独立因素(P<0.05)。结论加强营养、改善肺功能、缩短手术时间是降低食管癌围手术期死亡率的重要方法。
Objective To study the factors affecting the perioperative mortality in patients with esophageal carcinoma. Methods Clinical data of 1 858 patients with esophageal carcinoma receiving operation from 1970 to 2004 in our hospital were analyzed retrospectively. Seventeen possible factors influencing perioperative mortality of these patients were collected. A multivariate analysis of these variables was performed by Cox proportional hazard model. Results The perioperative mortality was 1.94% (36/1 858). The most frequent reason for perioperative death was respiratory complication which was 47.2% (17/36). The statistical results showed that the major significant factors affecting the perioperative mortality were the severe dysphagia, long-term heavy smoking, operation time and the operation year. Conclusions Improvement of nutritional status and pulmonary function and reduing operative time are the most important methods to minimize perioperative mortality in patients with esophageal carcinoma.
出处
《消化外科》
CSCD
2005年第4期247-249,共3页
Journal of Digestive Surgery
关键词
食管癌
手术
死亡率
esophageal carcinoma operation mortality
