Endoscopic pancreatic sphincterotomy and stenting for preoperative prophylaxis of pancreatic fistula after distal pancreatectomy.

BACKGROUND: Pancreatic fistula (PF) is the most common postoperative complication after distal pancreatectomy (DP). Endoscopic pancreatic sphincterotomy and drainage have been shown to be an effective treatment for PF. Recently, preoperative endoscopic pancreatic stenting was proposed to prevent PF, but there are no controlled trials so far. OBJECTIVE: We investigated whether preoperative pancreatic sphincterotomy and stenting could prevent the development of PF in patients with DP. DESIGN: Nonrandomized cohort study with a prospective endoscopic intervention group and a retrospective control group. SETTING: Single-center academic teaching hospital. PATIENTS: Preoperative endoscopic pancreatic sphincterotomy and stenting were intended to prevent PF after DP in 25 patients between July 2004 and October 2008. The incidence of PF was compared with that in a control group of 23 patients who underwent DP between January 2001 and March 2004 without preoperative endoscopic intervention. INTERVENTIONS: Pancreatic sphincterotomy and stenting. MAIN OUTCOME MEASUREMENT: PF rate. RESULTS: Overall, a cohort of 48 patients underwent DP between January 2001 and October 2008. In all 25 patients who underwent preoperative endoscopic pancreatic intervention, sphincterotomy was successfully performed, and stenting of the pancreatic duct was successful in 23 patients. PF developed in none of the 25 patients in the endoscopic intervention group. In the 23 patients without preoperative endoscopic intervention, a PF developed in 5 patients (22%) (P = .02). LIMITATIONS: Nonrandomized design, retrospective control group. CONCLUSIONS: Preoperative pancreatic sphincterotomy and stenting were a feasible and safe procedure in this series. Prophylactic preoperative endoscopic intervention may decrease PF rates after DP.

Gastroesophageal reflux induced by white wine: the role of acid clearance and "rereflux".

OBJECTIVES: White wine has been demonstrated to induce gastroesophageal reflux (GER) in healthy people and GER patients. This GER is characterized by reflux episodes of prolonged duration. Our aim was to explore the pathogenesis of the prolonged reflux duration. METHODS: Twelve healthy volunteers received in a randomized order 300 ml of white wine and tap water together with a standardized meal. Esophageal pH and motility were continuously monitored by a glass pH electrode and a strain gauge manometry probe (four measuring points in the esophagus and one in the pharynx to register swallowing) for 90 min after ingestion. Blinded to the ingested beverage, we calculated the fraction of time esophageal pH was <4, the number of reflux episodes and their duration, the swallowing and contraction rate, the contraction amplitude, and the distribution of primary, secondary, simultaneous, and nonpropagated contractions. The motility analysis was separately performed for periods with and without GER. During GER, the time until occurrence of the first contraction, its type, the type of the contraction that raises pH to >4, and the number of peristaltic contractions necessary to raise pH to >4 were also determined. The percentage of GER episodes with simultaneous contractions and failed peristalsis (nontransmitted swallows and nonpropagated contractions) as calculated. The percentage of GER episodes with signs of "rereflux" (further pH drop, common cavity phenomenon in the motility trace) into the acidic esophagus was also determined. The mean reflux duration and the number of peristaltic contractions needed to raise pH to >4 were recalculated by taking the rereflux events into account. RESULTS: White wine significantly increased the fraction of time esophageal pH was <4, reflux frequency, and reflux duration compared to water. During periods without GER, no differences in the motility data were observed between wine and water. During GER, the contraction rate after white wine was significantly lower because of an increase in nontransmitted swallows. The time until occurrence of the first contraction after GER was significantly prolonged after white wine. Primary peristalsis was the main first and clearance contraction type. The percentage of GER episodes with simultaneous contractions and with failed peristalsis was significantly increased with wine. Similarly, the percentage of GER episodes with rereflux was significantly increased. The "corrected" mean reflux duration was still prolonged relative to water, but the difference was no longer significant. The numbers of peristaltic contractions necessary to raise pH to >4, which significantly differed for conventionally defined GER episodes between wine and water, were similar when counted only from onset of the latest rereflux event until pH rose to >4. CONCLUSIONS: The pathogenesis of white wine-induced GER episodes of long duration is 2-fold. First, white wine provokes a disturbed esophageal clearance due to an increase in simultaneous contractions and in failed peristalsis. The second mechanism is the occurrence of repeated reflux events into the esophagus when pH is still acidic from a previous reflux episode.