摘要
目的观察新式剖它产术与传统下腹根切口子宫下段剖宫产术的效果。方法将有剖它产指征的孕妇随机分成观察组和对照组。观察组使用加Joel-cohen方法开关腹,不缝合膀航腹膜反折及腹膜,一层缝合子宫下段切口,腹壁仅缝合2～3针。对照组使用传统下腹壁根切口（Pfannenstiel）。结果胎儿娩出时间：观察组为5.33±2.58分钟,对照组为9.8±4.5分钟,P＜0.01。术中出血量：观察组为137.4±56.9ml,对照组为192.8±105.0ml,P＜0.01。手术全过程时间;观察组为26.91±9.97分钟,对照组为56.05±19.8分钟,P＜0.01。术后疼痛：观察组为9.2±11.1小时,对照组为24.2±11.9小时,P＜0.01。术后排气时间：观察组为20.3±9.5小时,对照组为34.3±19.1小时,P＜0.01。拆线时间：观察组为术后5天拆线,对照组为术后6天拆线。抗生素使用情况：观察组使用3天者占35.84％,对照组使用3天者占95.24％,P＜0.01。结论新式剖宫产具有缩短胎儿娩出时间、出血少、术后疼痛轻、恢复快、伤口愈合好、抗生素应用少、减少住院时间、住院费用低等优点,值得推广。
Objective To compare the efficacy of the new method of cesarean section (the Misgav Ladach method) with the traditional Pfannenstiel low segment cesarean section. Methotls Pregnant women with indications were randomly assigned to study group and control group. In study group:the use of Joel-Cohen method to open the abdominal wall, closure of incision without suturing the visceral peritoneum and peritoneum, one layer suturing low transverse uterine incision and closure of the abdominal wall with two or three stitcbes. In control gruop: the use of the traditional Pfannenstiel low segnent cesarean section, Results The average delivery time of the fetusin study group was 5. 33±2.58 minutes, in control group 9. 8±4. 5 minutes, P<0.01; the blood loss was l37. 4± 56. 0ml, versus 192. 8±105. 0ml, P<0.01; the average operation time was 26.91±9.97 minutes, versus 56.05± 19.8minutes, P<0.01; postoperative pain was 9.2±111.1 hours, versus 24. 2±11.9 hours, P<0.01;postoperative recovery of the bowel movement was 20. 3± 9. 5 hours, versus 34. 3± 19.1 hours, P<0.01; removal of sutures was 5 days, versus 6 days ; rate of antibiotics used in the first three days postoperative was 35. 84%, versus 95. 24%, P<0.01. Concluslon: The new method cesarean section has the following advantages: faster in delivering the fetus, less bleeding, less pain, sooner recovery, better healing, less use of antibiotics, less hospital stay, less hospital charge, so it is worth to spread.
出处
《中国全科医学》
CAS
CSCD
1999年第6期458-460,共3页
Chinese General Practice
