title: Robotic-assisted minimally invasive esophagectomy for treatment of esophageal carcinoma.
abstract: Minimally invasive esophagectomy (MIE) is technically challenging. Da Vinci Robotic system could improve surgical dissection with additional degree of freedom from robotic arms. This study aimed to assess the feasibility and safety of performing MIE using Da Vinci Robotic system among patients with esophageal cancers. From 2009 to 2013, consecutive patients with esophageal cancers who received robotic-assisted MIE were recruited. We excluded tumors with suspected invasion to adjacent organs. Preoperative staging included EUS, CT thorax and abdomen and bronchoscopy. We perform mobilization of thoracic esophagus with two-field lymphadenectomy using robotic system, followed by laparoscopic gastric mobilization and hand-sewn cervical esophagogastric anastomosis. A total of 20 patients were recruited (16 male and 4 female) with mean age of 64.2 ± 8.8 years. All patients were successfully treated with robotic-assisted MIE with mean operative time of 499.5 ± 70 min and blood loss of 355.7 ± 329.6 mls. There was no pulmonary complication, while three patients sustained anastomotic leakage and managed conservatively. The mean hospital stay was 13 ± 6 days. Five patients had stage I tumors, five had stage II, and nine had stage III disease. One patient had complete response after neoadjuvant chemoradiotherapy. The number of lymph node dissection was 18.2 ± 13.2, and 2.8 ± 5.7 nodes involved. The follow-up period was 21 ± 9 months, and the overall survival was 75 %. Robotic-assisted MIE is feasible and safe for treatment of esophageal cancers. The surgical dissection can be enhanced by improved ergonomics from robotic arms and sense of depth from 3D images.
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China. philipchiu@surgery.cuhk.edu.hk.|Chow Yuk Ho Technology Center for Innovative Medicine, The Chinese University of Hong Kong, Hong Kong, China. philipchiu@surgery.cuhk.edu.hk.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China. philipchiu@surgery.cuhk.edu.hk.
authors: Philip W
authors: PW
authors: Chiu
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China.
authors: Anthony Y
authors: AY
authors: Teoh
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China.
authors: Vivien W
authors: VW
authors: Wong
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China.
authors: Hon Chi
authors: HC
authors: Yip
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China.
authors: Shannon M
authors: SM
authors: Chan
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China.
authors: Simon K
authors: SK
authors: Wong
authors: CUHK Jockey Club Minimally Invasive Surgical Skills Center, The Chinese University of Hong Kong, Hong Kong, China.|Chow Yuk Ho Technology Center for Innovative Medicine, The Chinese University of Hong Kong, Hong Kong, China.|Division of Upper GI and Metabolic Surgery, Department of Surgery, The Chinese University of Hong Kong, Hong Kong, China.
authors: Enders K
authors: EK
authors: Ng
mesh_terms: D016063:Blood Loss, Surgical; D004938:Esophageal Neoplasms / Q000473:pathology / Q000601:surgery*; D016629:Esophagectomy / Q000379:methods*; D004947:Esophagus / Q000601:surgery; D005260:Female; D006801:Humans; D007902:Length of Stay; D008297:Male; D008875:Middle Aged; D019060:Minimally Invasive Surgical Procedures / Q000009:adverse effects / Q000379:methods*; D061646:Operative Time; D065287:Robotic Surgical Procedures / Q000009:adverse effects / Q000295:instrumentation / Q000379:methods*
keywords: Carcinoma of esophagus; Minimally invasive esophagectomy; Robotic esophagectomy; Robotic surgery