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Minimally Invasive Esophagectomy

Cancer in upper food pipe is very common presents as difficulty in swallowing and weight loss. If left untreated if can kill in months. Surgical removal is the only curative treatment. Conventionally it was performed with open method which requires big cut that lead to post surgery pain and chest infection leading to most of the complications following esophagectomy. Minimally invasive approach requires 3 key holes of size around 1cm to 5mm in the chest for removal of the tumor and 4 to 5 hole in the abdomen of same sizes to complete the procedure. The stomach is used as food pipe replacement which is joined to the neck using 3 cm cut in the left neck. The procedure takes 3 to 5 hours and the patient is kept in ICU overnight. Hospital stay ranges from 7 to 10 days. Minimally invasive procedure offers faster recovery due to less pain and cosmetically acceptable scar compared to the conventional procedure and has been called as modern day standard of care surgery for esophageal cancer.