Postoperative outcomes and complications after laparoscopy-assisted pylorus-preserving gastrectomy for XXXX .

@entity1 @entity190 @entity260 @entity7623 @entity356
OBJECTIVE: Laparoscopy-assisted pylorus-preserving gastrectomy (LAPPG) was introduced as a function-preserving and minimally invasive operation for @entity356 ( @entity356 ) in Japan. This study investigated the postoperative outcomes, complications, and associated risk factors of the procedure. METHODS: From January 2005 to December 2009, 307 @entity1 with @entity356 diagnosed before surgery underwent LAPPG. The postoperative outcomes and complications were assessed in this study. @entity260 were classified according to the Clavien-Dindo classification of surgical complications, and risk factors related to complications were analyzed. RESULTS: The mean operation time for LAPPG was 229.4    47.5 minutes and estimated @entity190 was 49.1    62.0 mL. The mean total number of dissected lymph nodes was 31.6    10.4, with nodal involvement observed in 25 @entity1 (8.5%). The preoperative diagnostic accuracy of @entity356 was 93.2%. Complications developed in 53 @entity1 (17.3%), and major complications, classified as grades greater than Clavien-Dindo classification IIIa, were observed in 4 @entity1 (1.3%). The most frequent complication was @entity7623 , occurring in 19 @entity1 (6.2%). Body mass index (BMI) and surgical experience of LAPPG were identified as significant risk factors of @entity260 . Body mass index was related to severity of the complications. The patients' serum total protein and albumin did not change significantly after surgery. CONCLUSIONS: Laparoscopy-assisted pylorus-preserving gastrectomy is a safe operation with excellent postoperative outcomes in terms of minimized major complications based on the Clavien-Dindo classification in @entity1 with @entity356 in the middle third of the stomach. To prevent @entity260 , surgeons need to ensure an extra leaning period for LAPPG, and LAPPG should be performed cautiously in @entity1 with high BMI.
