Fillet Flap Coverage for Closure of Diabetic Foot Amputation
10.14193/jkfas.2020.24.4.148
- Author:
Jung Woo LEE
1
;
Hwan RYU
;
Jae Yong PARK
Author Information
1. Department of Orthopedic Surgery, Hallym University Sacred Heart Hospital, College of Medicine, Hallym University, Anyang, Korea
- Publication Type:Original Article
- From:Journal of Korean Foot and Ankle Society
2020;24(4):148-155
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:Minor foot amputations are performed for recurrent or infected ulcers or osteomyelitis of the diabetic feet. Patients may require a large amount of bone resection for wound closure. On the other hand, this results in more foot dysfunction and a longer time to heal. The authors describe fillet flap coverage to avoid more massive resection in selected cases. This study shows the results of fillet flap coverage for the closure of diabetic foot minor amputation.
Materials and Methods:This was a retrospective case series of patients who underwent forefoot and midfoot amputation and fillet flap for osteomyelitis or nonhealing ulcers between March 2013 to November 2017. In addition, the patient comorbidities, hospital days, complications, and duration to complete healing were evaluated.
Results:Fourteen fillet flap procedures were performed on 12 patients. Of those, two had toe necrosis, nine had forefoot necrosis, and three had midfoot necrosis. Eleven forefoot amputations and three midfoot amputations were performed. Among forefoot necrosis after a fillet flap, three patients had revision surgery for partial necrosis of the flap, and two patients had an additional amputation. Two patients had additional amputations among those with midfoot necrosis. By the fillet flap, the amputation size was reduced as much as possible. The mean initial healing days, complete healing days, and hospital stay was 70.6 days, 129.0 days, and 60.0 days, respectively.
Conclusion:The fillet flap facilitates restoration of the normal foot contour and allows salvage of the metatarsal or toe.
