Primera experiencia de cirugía laparoscópica en cáncer del tracto digestivo superior / First experience of minimally invasive surgery in the upper digestive tract

Introducción: El cáncer del tracto digestivo superior es responsable de gran parte de las muertes a nivel mundial y es ampliamente asociada a los hábitos en el estilo de vida así como factores genéticos. Los abordajes mínimamente invasivos para su tratamiento son aun controversiales con curvas de aprendizaje empinadas, tiempos quirúrgicos prolongados pero con evidentes ventajas en sangrado, manejo del dolor, retorno a actividades y menores complicaciones relacionadas con la incisión. Objetivo: Describir nuestra primera experiencia en el tratamiento quirúrgico mínimamente invasivo en el Instituto Nacional de Cancerología del cáncer de tracto digestivo superior. Materiales y métodos: Revisión prospectiva de una base datos retrospectiva. Análisis descriptivo de pacientes en quienes se realizaron procedimientos mínimamente invasivos en el Instituto Nacional de Cancerología de Bogotá, Colombia, para el tratamiento del cáncer de tracto digestivo superior. Resultados: En 44 pacientes se realizo cirugía mínimamente invasiva para el tratamiento del cáncer del tracto digestivo superior. En 16 pacientes (36,4%) se realizó resección en cuña gástrica, en 13 pacientes (29,6%) gastrectomía total, en 9 pacientes (24,4%) gastrectomía subtotal y en 6 pacientes (13,6%) esofagectomía. No se presentaron complicaciones durante la cirugía, en 8 pacientes se presentaron complicaciones posoperatorias (18,2%). La estancia hospitalaria tuvo una mediana de 7,5 días. Conclusiones: La cirugía mínimamente invasiva para el tratamiento del cáncer del tracto digestivo superior en una técnica segura, factible, con tiempos quirúrgicos aceptables y sangrados mínimos en pacientes con y sin comorbilidades.

Background: Upper gastrointestinal cancer is responsible of important numbers deaths worldwide and is widely associated with lifestyle and genetic factors. Minimally invasive surgery treatment is still controversial wit difficult learning curves, longer operative times but clear advantages in bleeding, postoperative pain, return to activities and less complications associated with de incision. Objective: Describe our first experience in minimally invasive surgery of the upper alimentary tract for cancer at the Instituto Nacional de Cancerología. Materials and methods: Retrospective review of a prospectively set database. We describe the outcomes of patients in whom minimally invasive procedures, for the treatment of cancer of the upper alimentary tract was performed, at the InstitutoNacional de Cancerología in Bogotá, Colombia. Results: In 44 patients video assisted procedures were performed. In 16 of the 44 patients (36,4%) was wedged gastric resection, in 13 patients (29,6%) total gastrectomy, in 9 patients (24,4%) subtotal gastrectomy and in 6 patients (13,6%) and esophagectomy was performed. No intraoperative complications were present. Eight patients had any postoperative complication (18,2%). The average hospital stay was 7,5 days. Conclusions: Minimally invasive surgery for treatment of the upper gastrointestinal cancer is a safety and factible procedure with acceptable operative times and minimally bleeding in patients with or without co morbidities.

[First experience of minimally invasive surgery in the upper digestive tract]. / Primera experiencia de cirugía laparoscópica en cáncer del tracto digestivo superior.

BACKGROUND: Upper gastrointestinal cancer is responsible of important numbers deaths worldwide and is widely associated with lifestyle and genetic factors. Minimally invasive surgery treatment is still controversial wit difficult learning curves, longer operative times but clear advantages in bleeding, postoperative pain, return to activities and less complications associated with de incision. OBJECTIVE: Describe our first experience in minimally invasive surgery of the upper alimentary tract for cancer at the Instituto Nacional de Cancerología. MATERIALS AND METHODS: Retrospective review of a prospectively set database. We describe the outcomes of patients in whom minimally invasive procedures, for the treatment of cancer of the upper alimentary tract was performed, at the InstitutoNacional de Cancerología in Bogotá, Colombia. RESULTS: In 44 patients video assisted procedures were performed. In 16 of the 44 patients (36,4%) was wedged gastric resection, in 13 patients (29,6%) total gastrectomy, in 9 patients (24,4%) subtotal gastrectomy and in 6 patients (13,6%) and esophagectomy was performed. No intraoperative complications were present. Eight patients had any postoperative complication (18,2%). The average hospital stay was 7,5 days. CONCLUSIONS: Minimally invasive surgery for treatment of the upper gastrointestinal cancer is a safety and factible procedure with acceptable operative times and minimally bleeding in patients with or without co morbidities.