Anatomical study of the middle meatus with emphasis to the maxillary ostium and their clinical relevance

D'Souza, Anne and Ankolekar, Vrinda Hari and Bhat, Kumar MR and Sushma, RK and D’Souza, Antony Sylvan (2014) Anatomical study of the middle meatus with emphasis to the maxillary ostium and their clinical relevance. International Journal of Health Sciences & Research, 4 (2). pp. 35-39. ISSN 2249-9571

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Abstract

Introduction: The anatomical variations of the lateral wall of the nasal cavity may create technical difficulties during endoscopic sinus surgeries. Interventions involving the middle meatus are commonly performed as majority of the paranasal sinuses open into the osteomeatal complex. The present study was therefore designed to provide information on maxillary ostium in relation to the important anatomical landmarks and also about the variations possible in the morphology of the middle meatus. Materials and methods: The present observational study was carried out on 25sagittal sections of head and neck in the department of Anatomy Kasturba Medical College, Manipal. The nasal septum was removed to visualize the lateral wall. The middle meatus was then studied for the variations possible in the openings of the bulla ethmoidalis and hiatus semilunaris. The distance of the maxillary ostium from the prominent landmarks was measured. The findings were recorded and tabulated. Results: The mean and standard deviations of the parameters were measured. The variations in the middle nasal concha and the bulla ethmoidalis were also observed. Conclusion: This knowledge about the variations in the lateral wall of the nasal cavity is crucial during the endoscopic interventions and for functional endoscopic sinus surgeries.

Item Type: Article
Uncontrolled Keywords: Middle meatus; maxillary hiatus; hiatus semilunaris; bulla ethmoidalis.
Subjects: Medicine > KMC Manipal > Anatomy
Depositing User: KMC Manipal
Date Deposited: 05 Mar 2014 04:29
Last Modified: 17 Dec 2015 14:26
URI: http://eprints.manipal.edu/id/eprint/139005

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