建立气腹和初始套管针插入是腹腔镜手术的重要步骤。腹腔镜手术中发生的并发症约有 50% 与进入操作和腹腔充气有关。尽管已描述了各种技术以提供安全且方便的腹部进入,但这一事实近年来并未改变。此外,基于技术的安全性,尚未证明一种技术比另一种技术具有显著优势。虽然可能导致死亡的重大并发症(即肠道损伤和血管损伤)很少见,但轻微并发症(即无法进入、套管针周围漏气和皮下出血)更常见。这些并发症需要更长的手术时间,并影响外科医生在围手术期专注于手术。
Veress 针技术是最常用的封闭式进入方法。然而,与其他方法相比,这种方法的缺点是,由于无法进入,需要更多次尝试插入针头才能获得气腹;这在学习曲线的开始阶段尤其成问题。相比之下,Hasson 技术及其改进是一种广泛使用的开放式进入技术。虽然这种方法可能比 Veress 技术更安全,但它有一些局限性,例如需要帮助、发生气体泄漏、皮下出血的风险以及延长手术时间。
自 2018 年引入指尖技术以来,在腹腔镜实践中经常使用它来建立气腹和初始端口放置。在临床上观察到,该技术可以轻松快速地放置端口,并发症发生率低于使用其他方法时观察到的并发症发生率。
之前在一篇摘要中描述了指尖技术。简而言之,在指尖技术中,用 10 毫米空的一次性套管针尖端标记皮肤以防止过度切口。在标记区域的边界处垂直切开皮肤,直到可以看到皮下脂肪组织。然后,用食指向下进行钝性解剖,直到感觉到腹部筋膜的上层。将 15 毫米手术刀放在食指内侧,用拇指近端部分握住。手术刀的尖端不应超过指尖。之后,将手指和手术刀垂直于筋膜,同时对筋膜施加轻微压力。手指和手术刀向内侧弯曲 30 度,不要移动指尖或手术刀。由于指尖很柔软,手术刀仅经过指尖几毫米并切开筋膜。操作过程中只需对腹膜层施加轻微压力即可形成 3 至 4 毫米的切口。然后,用食指钝性解剖腹肌。最后,使用指尖技术再次切开腹膜层,并用食指钝性扩大腹膜层以进入腹部。然后,在切口旁双侧抬高腹壁,并通过切口钝性插入 10 毫米套管针。由于指尖技术入口处的端口尺寸至少为 10 毫米,因此在手术结束时通过传统方法或套管针封闭装置关闭端口缺损。
指尖技术说明。
气腹患者使用指尖技术进入的摄像机视图。a) 腹膜切开期间手术刀尖的图像,b) 毫米级腹膜切口,c) 指尖插入腹腔,d) 套管针插入腹膜后初次进入,e) 皮肤牢固地覆盖套管。
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