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The extended transbasal approach: a quantitative anatomical and histological study
S Honeybul1, G Neil-Dwyer, D A Lang
1Department of Neurosurgery, Southampton General Hospital, UK.
Acta Neurochirurgica
|April 24, 1999
Summary
The extended transbasal approach significantly enhances surgical exposure in the anterior fossa and sphenoethmoidal region. This technique, preserving olfaction, offers superior access to critical anatomical areas compared to standard methods.
Area of Science:
- Neurosurgery
- Anatomy
- Surgical Techniques
Background:
- The transbasal approach, developed in 1972, has seen modifications for anterior fossa and sphenoethmoidal region access.
- The extended transbasal approach with olfactory preservation offers improved exposure and wider anatomical access.
Purpose of the Study:
- To anatomically demonstrate and quantify the exposure provided by the extended transbasal approach.
- To compare exposure levels with standard subfrontal and transbasal approaches.
- To histologically investigate olfactory nerve extension into the nasal mucosa.
Main Methods:
- Anatomical study using photographic demonstration and quantification of surgical exposure.
- Comparison of exposure areas using standard subfrontal, transbasal, and extended transbasal approaches with pituitary stalk as target.
- Histological examination of olfactory nerve penetration into the nasal mucosa.
Main Results:
- The extended transbasal approach more than quadrupled the 'external window of exposure' to the pituitary stalk.
- This approach significantly enhances visualization of the medial orbit, cavernous sinus, clivus, and vertebrobasilar complex.
- Olfactory nerves were found to extend only 10 mm below the cribriform plate.
Conclusions:
- The extended transbasal approach with olfactory preservation offers a substantial increase in surgical exposure compared to other methods.
- This technique provides access to a wider range of critical anatomical structures.
- The limited extension of olfactory nerves supports the safety of this approach for preserving olfaction.