Risk of Complications with the Total Contact Cast in Diabetic Foot Disorders
Alexandria Riopelle, Ryan LeDuc, Michael Wesolowski, Adam P. Schiff, and Michael S. Pinzur
Foot Ankle Spec 2021 Feb;14(1):25-31.
1. ¼·Ð ¹× ¹è°æ
- Total contact cast (TCC)´Â diabetic foot ulcers, foot infections, and Charcot foot arthropathy¿¡¼ ÀϹÝÀûÀ¸·Î »ç¿ëµÇ´Â Ä¡·á¹ýÀÌ´Ù.
- Rigid custom-fabricated TCCÀÇ ÀåÁ¡: (1) ³ÐÀº ¹üÀ§ÀÇ Ã¼ÁßÁöÁö (2) Á¤¸ÆºÎÀü ¹× ½Å°æºÎÀü ¾ç»óÀ¸·Î ÀÎÇÑ ¿¬Á¶Á÷ º×±â °ü¸® (3) bony prominence¿¡¼ shearing forceÀÇ °¨¼Ò (4) ±Þ¼º Charcot foot¿¡¼ÀÇ Çٽɱ¸¼º¿ä¼ÒÀÎ immobilization
- ÇÏÁö¸¸ ÀÌ·¯ÇÑ rigidÇÑ ÀåÄ¡¸¦ ÀÛ¿ëÇÏ´Â °ÍÀº, º¸È£ °¨°¢ ÀúÇÏ, ½Å°æÀμº ¹× Á¤¸ÆºÎÀüÀ¸·Î ÀÎÇÑvolume º¯È, ¹× »À º¯Çü°ú °°Àº À§ÇèÀÌ ³»ÀçµÇ¾î ÀÖ´Ù.
- º» ¿¬±¸ÀÇ ¸ñÀûÀº Àü¹®°¡¿¡ ÀÇÇØ Àû¿ëµÈ TCC¿Í °ü·ÃµÈ iatrogenic ÇÕº´ÁõÀÇ ½ÇÁ¦ À§Ç輺À» È®ÀÎÇÏ°íÀÚ ÇÑ´Ù.
2. ´ë»ó ¹× ¹æ¹ý
- TCC Àû¿ëÀ» ÇÑ 381¸íÀÇ È¯ÀÚ¸¦ ´ë»óÀ» ÇÑ ÈÄÇâÀû ¿¬±¸ÀÓ (245 ³²¼º, 136 ¿©¼º).
-ȯÀÚµéÀº diabetic foot ulcers, foot infections, ±×¸®°í Charcot foot arthropathy Ä¡·á¸¦ À§ÇÏ¿© TCC°¡ Àû¿ëµÇ¾ú´Ù.
- ¸ðµç cast´Â ±âÀúºÎ »óóÀÇ ½É°¢¼º¿¡ µû¶ó ¸ÅÁÖ ¶Ç´Â °ÝÁÖ·Î ±³Ã¼µÇ¾ú´Ù.
- ÇÕº´ÁõÀº ´ÙÀ½°ú °°ÀÌ ºÐ·ùÇÏ¿´´Ù: (1) »õ·Î¿î ±Ë¾ç ¹× »óóÀÇ ¹ß»ý (2) ³¿»õ ¶Ç´Â ¹è¾×ÀÇ Áõ°¡ (3) »óó °¨¿° (4) gangrene (5) »õ·Î È®ÀÎµÈ °ñ¼ö¿° (6) cast ±³Ã¼/Á¦°Å°¡ ÇÊ¿äÇÑ ÅëÁõ ¶Ç´Â ºÒÆí°¨.
- OutcomeÀº 3°¡Áö·Î Æò°¡ÇÏ¿´´Ù: (1) TCC °ü·Ã ÇÕº´Áõ (2) »õ·Î¿î ±Ë¾ç ¶Ç´Â »óóÀÇ ¹ß»ý (3) TCC Àû¿ë¿¡ µû¸¥ Àý´Ü
3. °á°ú
- 10³âÀÇ Á¶»ç±â°£µ¿¾È 381¸íÀÇ È¯ÀÚ°¡ 2256¹øÀÇ TCC Ä¡·á¸¦ ¹Þ¾ÒÀ¸¸ç, ȯÀÚ´ç Æò±Õ 5.9¹øÀÇ cast¸¦ Àû¿ë ¹Þ¾Ò´Ù.
- Table 1: Cast¿Í °ü·ÃµÈ events (Table 1)
: 378¸í ȯÀÚ Áß 159¸í¿¡°Ô¼(42.1%) ÃÖ¼Ò 1°³ÀÇ ÇÕº´ÁõÀÌ °üÂûµÇ¾ú´Ù.
: »ó±â ¿¬±¸ÀÇ Àüü ȯÀÚµéÀº Æò±ÕÀûÀ¸·Î TCC¿Í °ü·ÃÇÏ¿© 1.0 ¡¾ 1.29°³ÀÇ ÇÕº´ÁõÀ» °æÇèÇß°í ȯÀÚ
´ç Æò±Õ 5.9 ¡¾ 7.96 cast Àû¿ëÀ» ¹Þ¾Ò´Ù.
: 381¸í ȯÀÚ Áß 54¸í(14.17%)¿¡°Ô¼ »õ·Î¿î cast¿Í °ü·ÃÇÑ ¹°Áý ¶Ç´Â »óó(±Ë¾ç)°¡ °üÂûµÇ¾ú´Ù.
: 20¸í(5.25%)ÀÇ È¯ÀÚ°¡ TCC Ä¡·á ÈÄ Àý´Ü ¼ö¼úÀ» ¹Þ¾Ò´Ù.
: cast¿Í °ü·ÃÇÑ ´ë´Ù¼öÀÇ ¹®Á¦Á¡Àº °ü¸®°¡ Àß µÇÁö ¾Ê´Â ´ç´¢ (38.9%)¿Í ºñ¸¸È¯ÀÚ(BMI >30 kg/m2; 67.6%)¿¡¼ °üÂûµÇ¾ú´Ù.
- Table 2: Ç÷´çÁ¶ÀýÀ» ±â¹ÝÀ¸·Î ÇÑ TCC ÇÕº´Áõ (Table 2)
: poorly controlled diabetes¿¡¼ cast °ü·Ã ¹®Á¦Á¡ÀÇ °üÂû °Ç¼ö´Â 1.7 ¡¾1.49°³¿´À¸¸ç, Æò±Õ 6.9 ¡¾10.22¹øÀÇ cast Àû¿ëÀ» ÇÏ¿´´Ù.
: moderately controlled diabetes¿¡¼ cast °ü·Ã ¹®Á¦Á¡ÀÇ °üÂû °Ç¼ö´Â 1.4 ¡¾ 1.23°³¿´À¸¸ç, Æò±Õ 5.6 ¡¾ 7.09¹øÀÇ cast Àû¿ëÀ» ÇÏ¿´´Ù.
: well-controlleddiabetes¿¡¼ cast °ü·Ã ¹®Á¦Á¡ÀÇ °üÂû °Ç¼ö´Â 0.5 ¡¾ 0.95°³¿´À¸¸ç, Æò±Õ 5.0 ¡¾ 5.28
¹øÀÇ cast Àû¿ëÀ» ÇÏ¿´´Ù.
: ȯÀÚ´ç Æò±Õ cast Ƚ¼ö¿¡¼ º¸¿©ÁÖ´Â °Í°ú °°ÀÌ, ȯÀÚÀÇ ´çÁ¶ÀýÀÌ ´õ Àß Á¶ÀýµÇÁö ¾ÊÀ½¿¡ µû¶ó Æò±Õ ÇÕº´Áõ ¼öµµ Áõ°¡Çß´Ù.
- Table 3: TCC ÇÕº´Áõ¿¡ ¿µÇâÀ» ¹ÌÄ¡´Â Ç÷´çÁ¶Àý, º¸Çè ¹× BMI (Table 3)
: poorly controlled ±×¸®°í moderately controlled diabetes ȯÀÚ´Â ´ç´¢Á¶ÀýÀÌ Àß µÇ´Â ȯÀÚ¿Í ºñ±³ÇÏ¿´À» ¶§ cast °ü·Ã ÇÕº´ÁõÀÌ ¹ß»ýÇÒ È®·üÀÌ »ó´ëÀûÀ¸·Î °¢°¢ 1.3¹è, 1.5¹è¿´´Ù.
: BMI > 30 kg/m2 ±×¸®°í BMI 25-30 kg/m2 ȯÀÚ´Â BMI < 25 kg/ m2 ȯÀÚ¿Í ºñ±³ÇÏ¿´À» ¶§ cast
°ü·Ã ÇÕº´ÁõÀÌ ¹ß»ýÇÒ È®·üÀÌ »ó´ëÀûÀ¸·Î °¢°¢ 1.55¹è, 1.51¹è¿´´Ù.
- Table 4: »õ·Î¿î ±Ë¾çÀÇ ¹ß»ý À§Çè (Table 4)
: poorly controlled ±×¸®°í moderately controlled diabetes ȯÀÚ´Â ´ç´¢Á¶ÀýÀÌ Àß µÇ´Â ȯÀÚ¿Í ºñ±³ÇÏ¿´À» ¶§ cast °ü·Ã »õ·Î¿î ±Ë¾çÀÌ ¹ß»ýÇÒ È®·üÀÌ »ó´ëÀûÀ¸·Î °¢°¢ 1.6¹è, 2.2¹è¿´´Ù.
: BMI > 30 kg/m2 ȯÀÚ´Â BMI < 25 kg/ m2 ȯÀÚ¿Í ºñ±³ÇÏ¿´À» ¶§ cast °ü·Ã »õ·Î¿î ±Ë¾çÀÌ ¹ß»ýÇÒ È®·üÀÌ »ó´ëÀûÀ¸·Î 1.4¹è¿´´Ù.
- Table 5: Àý´Ü ¹ß»ý À§Çè (Table 5)
: poorly controlled ±×¸®°í moderately controlled diabetes ȯÀÚ´Â ´ç´¢Á¶ÀýÀÌ Àß µÇ´Â ȯÀÚ¿Í ºñ±³ÇÏ¿´À» ¶§ cast °ü·Ã Àý´Ü ¹ß»ý ¹ß»ý·üÀÌ »ó´ëÀûÀ¸·Î °¢°¢ 2.8¹è, 2.0¹è¿´´Ù.
4. °á·Ð
»ó±â ¿¬±¸´Â TCC¿Í °ü·ÃÇÑ ÁÁÁö ¾ÊÀº °æÇèÀÇ ½ÇÁ¦ ¡°real-time¡± ºñÀ²À» º¸°íÇÏ¿´´Ù. ¿¬±¸ °á°ú, ÃÖ»óÀÇ È¯°æ¿¡¼ ¸ÂÃã Á¦ÀÛÇÑ TCC¶óµµ Ä¡·á¿Í °ü·ÃµÈ morbidity ¹ß»ý À§ÇèÀÌ ³ô¾Ò´Ù. ´ç´¢º´ Ä¡·áÀÇ ´Ù¸¥ ¸¹Àº ¿ä¼Òµé°ú ¸¶Âù°¡Áö·Î, Á¶ÀýµÇÁö ¾Ê´Â Ç÷´ç°ú ºñ¸¸ÀÌ ÇÕº´ÁõÀ» ÀÏÀ¸Å³ °¡´É¼ºÀÌ ´õ ³ô¾Ò´Ù.