MDCT evaluation of food stasis in remnant stomach after subtotal gastrectomy by laparoscopic versus open abdominal approach
다중검출기전산화단층촬영을 이용한 복강경과 개복 대부분위절제술 후의 잔유 위내 음식물 정체의 비교
Dept. of Medicine/석사
Purpose: This study aimed to compare the degree of gastric food stasis and following body fat change after laparoscopic subtotal gastrectomy (LSTG) versus open subtotal gastrectomy (OSTG).Materials and Methods: For 284 consecutive gastric cancer patients who underwent subtotal gastrectomy (213 LSTG and 71 OSTG), the one-year follow-up CT images were reviewed retrospectively. The characteristics of gastric stasis was divided into five degrees (0, no residue; 1, small secretion; 2, poorly-defined amorphous food; 3, well-delineated measurable food; 4, bezoar-like food). The residual food volume was calculated for the patients with the degree 3 or 4 gastric stasis. Postoperative visceral, subcutaneous, and total fat changes were measured on CT and were correlated with the residual food volume.Results: The LSTG group showed higher degrees of gastric stasis (degree 3 [LSTG, 15.0%; OSTG, 9.9%], degree 4 [LSTG, 6.5%; OSTG, 2.8%]) (p=0.072). The mean residual food volume of the LSTG group was larger than that of the OSTG group(13779 versus 6295 cc) (p=0.059). Postoperative abdominal fat change was not significantly different between two groups and was not correlated with the residual food volume.Conclusion: LSTG tends to develop gastric stasis more frequently compared with OSTG, but gastric stasis might hardly affect the postoperative body fat status.