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Multidetector CT Evaluation of Food Stasis in Remnant Stomach and Body Fat Change after Subtotal Gastrectomy by Laparoscopic versus Open Abdominal Approach

Other Titles
 다중검출기전산화단층촬영을 이용한 복강경과 개복대부분위절제술 후의 잔류 위내 음식물 정체와 체지방 변화의 비교 
Authors
 Ah Young Park ; Jeong-Sik Yu ; Ki Whang Kim ; Joo Hee Kim ; Jae-Joon Chung ; Seung Ho Choi 
Citation
 대한영상의학회지, Vol.68(1) : 33~41, 2013 
Journal Title
 대한영상의학회지 
ISSN
 1738-2637 
Issue Date
2013
Abstract
Purpose: This study aimed to compare the degree of gastric food stasis and following body fat changes 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 5 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 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 cc versus 6295 cc) (p = 0.059). Postoperative abdominal fat change was not significantly different between the 2 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.
URI
http://ir.ymlib.yonsei.ac.kr/handle/22282913/88005
DOI
10.3348/jksr.2013.68.1.33
Appears in Collections:
1. 연구논문 > 1. College of Medicine > Dept. of Radiology
1. 연구논문 > 1. College of Medicine > Dept. of Surgery
Yonsei Authors
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