Neuroanesthesie. Quelques aspects nouveaux. [Neuroanesthesia. Some new aspects]

Détails

ID Serval
serval:BIB_27E396D0A1DF
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Institution
Titre
Neuroanesthesie. Quelques aspects nouveaux. [Neuroanesthesia. Some new aspects]
Périodique
Neuro-Chirurgie
Auteur⸱e⸱s
Ravussin  P., de Tribolet  N., Boulard  G.
ISSN
0028-3770
Statut éditorial
Publié
Date de publication
1993
Peer-reviewed
Oui
Volume
39
Numéro
3
Pages
145-8
Notes
English Abstract
Journal Article
Résumé
Major changes are becoming apparent among neuro-anesthetists and neurosurgeons in their attitude towards hypocarbia, blood volume, mean arterial pressure (MAP), cerebral perfusion pressure (CPP), anesthetic technique, and brain retraction pressure. These changes are related to the transfer from intensive care units to operating theaters of major new physiologic data regarding oxygen delivery to tissues (DO2) and oxygen consumption by tissues (VO2). These fundamental data have progressively, during the last five years, led to the concept of brain homeostasis based on four fundamental therapeutic principles: 1) The use of moderate hypocarbia (as opposed to deep hypocarbia which should stay exceptional). 2) The use of a normal mean arterial pressure (MAP) and thus cerebral perfusion pressure (CPP) by promoting a. normovolemia, b. a hematocrit around 30% and c. a light anesthesia technique allowing rapid recovery. 3) The use of appropriate crystalloids (NaCl 0.9% rather than Ringer-Lactate, and no DW5) taking into account measured osmolality. 4) The optimisation of brain relaxation by combining an appropriate anesthetic technique, mannitol, head up (and head straight) position, together with a lumbar drainage.
Mots-clé
Anesthesia, General/*methods Blood Pressure Brain/metabolism Carbon Dioxide/blood Humans *Neurosurgery Osmolar Concentration Plasma Substitutes/administration & dosage
Pubmed
Web of science
Création de la notice
17/01/2008 17:20
Dernière modification de la notice
20/08/2019 14:07
Données d'usage