Study of the Inferior Epigastric Artery Using Anatomical and Radiologic Method for Flap Surgery / 대한해부학회지

ABSTRACT

The knowledge of arterial patterns of donor and recipient sites is very important for performing a flap surgery. In order to perform a flap surgery using the rectus abdominis muscle knowledge of the distributions, tributaries, and anastomoses of the inferior epigastric artery is necessary. The aim of this study was to establish the clinical and anatomical characteristics of the inferior epigastric artery for flap surgery in Koreans. Sixteen fresh cadavers were injected bilaterally with a radiopaque dye solution through the brachial and popliteal arteries, radiographic images were obtained after the anterior abdominal wall was removed surgically. Subsequently, the anterior abdominal walls of the cadavers were dissected and measured by using metric and non-metric methods. In a majority of the cadavers (83.9%), the inferior epigastric artery had only one main stem. Between the umbilicus and the xiphoid process, the most common type of the anastomosis was multiple anastomoses (Type IV, in 32.1% of the cases), followed by no anastomosis (Type I) and single anastomosis (Type II) in 25% of the cases, respectively. The intramuscular branch of the inferior epigastric artery originated from below the umbilicus in 60.7% of the cases and above it in 39.3% of the cases. The peritoneal branch was further divided into 3 types lateral, medial, and umbilical. One of them coexisted with other branch of specimen. The peritoneal branch commonly originated from the intramuscu-lar branch. The perforating branch, with an external diameter of greater than 0.5 mm, was clinically significant, was dis-tributed around the umbilicus. The number of arterial branches directly perforating the rectus abdominis muscle was greater than that of those traveling anteriorly. The results of this study may enhance the anatomical knowledge of clinicians with respect to flap surgery or surgical treatments involving the anterior abdominal wall.