Gastric cancer in Korea

Lee, Hyuk‐Joon; Yang, Han–Kwang; Ahn, Yoon Ok

doi:10.1007/s101200200031

Cited by 157 publications

(105 citation statements)

References 8 publications

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“…The age and gender proportions of the subjects were similar to those in our previous studies [1,15]. Local and systemic complications until POD30 are summarized in Table 2.…”

Section: Resultssupporting

confidence: 68%

“…Surgical and pathological factors included operation time, approach method (open vs. laparoscopic), operation method, range of LN dissection, and TNM stage (6th edition of American Joint Cancer Committee/International Union Against Cancer staging system). Anemia-related factors included 4 sub-factors: (1) preoperative Hb (PRE-Hb); (2) percentage drop in the Hb level on postoperative day 2 (POD2-Hb change), which reflects blood loss during surgery; (3) lowest Hb from the operative day until postoperative day 7 (LOW-Hb); and (4) postoperative transfusion until postoperative day 7 (the category of postoperative transfusion included 5 patients transfused during the operation).…”

Section: Patients Materials and Methodsmentioning

confidence: 99%

“…Gastric cancer is the most common malignancy in Korea, Japan, and other Asian countries [1,2], and it is the second leading cause of death worldwide [3]. The best treatment for gastric cancer is surgical resection.…”

Section: Introductionmentioning

confidence: 99%

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Impact of perioperative hemoglobin levels on postoperative outcomes in gastric cancer surgery

et al. 2012

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Background The aim of this study was to evaluate the association of postoperative blood transfusion and anemia with postoperative outcomes in gastric cancer surgery. Methods We enrolled 588 patients who had undergone curative resection for gastric cancer. Input variables for risk assessment consisted of 3 categories: patient demographics, surgical and pathological factors, and anemia-related factors. Postoperative outcomes included 30-day morbidity and mortality. Univariate and multivariate analyses were performed to identify risk factors influencing postoperative complications. Results The rate of total complications was 19.0 %. Comorbidity, lowest hemoglobin (Hb) level from the operative day up to postoperative day 7 (LOW-Hb), the percentage of drop in Hb level on postoperative day 2 (POD2-Hb change), and postoperative transfusion were independent risk factors in the multivariate analysis, with LOW-Hb and postoperative transfusion found to be the most significant factors. When LOW-Hb was C9.0 g/dL, postoperative complications were higher in the transfused group than in the non-transfused group (60.0 vs. 14.2 %, respectively, p = 0.024), but when LOW-Hb was\9.0 g/dL, postoperative complications were not different between the 2 groups (44.6 vs. 37.5 %, p = 0.525). ConclusionThe lowest postoperative Hb level and postoperative transfusion were the most significant risk factors for postoperative complications in gastric cancer surgery.

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“…The age and gender proportions of the subjects were similar to those in our previous studies [1,15]. Local and systemic complications until POD30 are summarized in Table 2.…”

Section: Resultssupporting

confidence: 68%

Section: Patients Materials and Methodsmentioning

confidence: 99%

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Impact of perioperative hemoglobin levels on postoperative outcomes in gastric cancer surgery

et al. 2012

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“…Cigarette smoking has been found by several studies to be a risk factor of gastric cancer (3,6). Cigarette consumption in Korea gradually increased by the early 1990's, and then this has remained constant by 2000; however, this has been seen to be recently deceasing (11).…”

Section: Discussionmentioning

confidence: 99%

“…The ageadjusted mortality rates per 100,000 have decreased from 29.7 in 1983 to 24.3 in 2003 (2), however, gastric cancer still contributes to the large number of cancer-related deaths. Interestingly, there is a trend for the decreasing disease incidence and death in the middle-aged group, but not in the older group (3), and this might be attributed to the rapid changes in life-style and especially dietary habits that have paralleled with the country's economic growth.…”

Section: Introductionmentioning

confidence: 99%