Use of Konnyaku Shirataki for robotic microsurgery training
Epublication WebSurg.com, Jan 2014;14(01). URL: http://websurg.com/doi/lt03enprunieres001
The aim of this study was to test the potential implementation of a type of Japanese noodle, named konnyaku shirataki, for microsurgery training in the operating room. Thirteen surgical residents without experience in microsurgery had to perform two microsurgical anastomoses: rat femoral artery model (control) and one on a konnyaku shirataki model. Two quantitative variables (time in minutes and number of stitches to perform the anastomosis) and two qualitative variables (patency and watertightness of the anastomosis) were measured. Sixty anastomoses were performed with the control model and 62 anastomoses with the konnyaku model. The time of the anatomosis was significantly higher in the control group. The number of stitches was similar in the 2 groups. Patency of the anastomosis was significantly lower in the control group. Watertightness of the anastomosis was significantly higher in the control group. The konnyaku shirataki model, by its availability, low cost and close structure to the animal model could improve the teaching of microsurgery and tele-microsurgery (robotic microsurgery).