Background/Objectives: Esophagectomy represents a major oncological operation due to the surgical involvement of both the abdominal and thoracic cavities. The minimally invasive technique has been developed to minimize the operative impact on patients undergoing esophageal resections, often presenting with nutritional deterioration and poor functional reserves. Methods: The present article provides an illustrative description of the total minimally invasive (laparo-thoracoscopic) Ivor Lewis esophagectomy for cancer integrated with complementary components of perioperative clinical management. This standardized surgical technique of two-field esophagectomy (i.e., laparoscopy and thoracoscopy) was depicted based on the experience of a tertiary center for esophageal cancer care with more than 1500 cases operated on, and in accordance with the SUPER reporting guidelines. Results and conclusions: The accomplishment of the following descriptive and illustrative content allowed the development of remarks on the strengths and possible flaws of this specific procedure, providing a measurable opportunity to absorb technical details of the most widespread surgical resection for esophageal cancer worldwide.
背景/目的：食管切除术因涉及腹部和胸腔的外科操作，是一项重大的肿瘤外科手术。为减轻手术对食管切除患者（常伴有营养状况恶化和功能储备不足）的影响，微创技术应运而生。方法：本文通过图文结合的方式，系统阐述了全微创（腹腔镜-胸腔镜联合）艾弗·刘易斯食管癌切除术，并整合了围手术期临床管理的辅助环节。该标准化二野食管切除术（即腹腔镜与胸腔镜联合）的技术描述，基于一家累计完成1500余例手术的食管癌诊疗三级中心经验，并遵循SUPER报告指南进行呈现。结果与结论：通过完成以下图文并茂的阐述，得以对此特定术式的优势与潜在缺陷进行评述，为掌握这一全球应用最广泛的食管癌外科切除术式提供了可量化的技术细节学习路径。
肿瘤(癌症)患者之家