イタバシ　ミチオ   Itabashi Michio   板橋　道朗    所属   医学部 医学科    職種   特任教授
論文種別	原著
言語種別	英語
査読の有無	査読あり
表題	Usefulness of the endoscopic surgical skill qualification system in laparoscopic colorectal surgery: short-term outcomes: a single-center and retrospective analysis.
掲載誌名	正式名：BMC surgery 略　 称：BMC Surg ISSNコード：14712482/14712482
巻・号・頁	19(90),pp.1-9
著者・共著者	Aoyama Shota, Inoue Yuji, Ohki Takeshi, Itabashi Michio, Yamamoto Masakazu
発行年月	2019/07
概要	BACKGROUND:The use of laparoscopic surgery has become widespread, and many surgeons are striving to acquire the necessary techniques for it. The Endoscopic Surgical Skill Qualification System (ESSQS), established by the Japan Society for Endoscopic Surgery, serves to maintain and improve the quality of laparoscopic surgery in Japan. In this study, we aimed to determine whether ESSQS certification is useful in maintaining and improving the quality of surgical techniques and in standardization of laparoscopic surgery in Japan.METHODS:This retrospective study used data from the Institute for Integrated Medical Sciences, Tokyo Women's Medical University, Japan. From January 2016 to October 2017, 241 patients with colorectal cancer underwent laparoscopic surgery. Of them, 220 patients were selected and divided into two groups on the basis of surgery performed by an ESSQS-qualified surgeon (QS group) (n = 170) and a non-ESSQS-QS (NQS) (n = 50). We compared the short-term results in the two groups and examined those before and after propensity score matching (PSM).RESULTS:Mean operation time was longer in the NQS group than in the QS group. Furthermore, mean blood loss was significantly less in the QS group. These were similar before and after PSM. The rate of conversion to open surgery was significantly higher in the NQS group before PSM. However, the rate of postoperative complications was not different between the two groups.CONCLUSIONS:A laparoscopic procedure performed by ESSQS-QS often leads to good short-term outcomes. Thus, the ESSQS system works and is potentially useful in maintaining and improving the quality of surgical techniques and in standardization of laparoscopic surgery in Japan.
DOI	10.1186/s12893-019-0528-2
PMID	31296194