Tailored Surgical Management for Maxillary Sinus Fungus Ball-Induced Nasolacrimal Duct Obstruction: A Case Series and Literature Review

IF 2.5 3区 农林科学 Q3 CHEMISTRY, APPLIED
Flavour and Fragrance Journal Pub Date : 2026-04-07 Epub Date: 2026-02-09 DOI:10.1002/ffj.70069
Haoran Lu, Jianbo Fu, Yingxue Li, Xicheng Song, Yu Zhang
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引用次数: 0

Abstract

Maxillary sinus fungus ball (MSFB)-induced nasolacrimal duct obstruction (NDO) is extremely rare, with nonspecific symptoms posing diagnostic and therapeutic challenges. Long-term MSFB causes nasolacrimal duct bone erosion via chronic inflammation-driven cytokine release and pressure necrosis, often leading to irreversible obstruction when the extent of bone destruction is extensive. We analysed two cases of MSFB-induced NDO (61-year-old female, 71-year-old male) with prolonged epiphora (20–24 months), CT-documented bone erosion and intraoperative severe fibrotic scarring, treated successfully with combined functional endoscopic sinus surgery (FESS) and dacryocystorhinostomy (DCR). A literature review identified two cases managed with FESS alone due to reversible NDO. This study proposes pre- and intraoperative criteria for distinguishing irreversible NDO, highlighting that individualised surgical strategies tailored to irreversible NDO resulting from extensive MSFB-induced bone destruction are essential. Such strategies, either FESS alone or combined with DCR based on comprehensive evaluation, effectively address the aetiology and functional sequelae of MSFB-related NDO.

上颌窦真菌球引起的鼻泪管阻塞的手术治疗:一个病例系列和文献回顾
上颌窦真菌球(MSFB)引起的鼻泪管阻塞(NDO)极为罕见,其非特异性症状给诊断和治疗带来了挑战。长期MSFB通过慢性炎症驱动的细胞因子释放和压力性坏死导致鼻泪管骨侵蚀,当骨破坏程度广泛时,常导致不可逆阻塞。我们分析了2例msfb诱导的NDO(女性61岁,男性71岁),伴有长时间的上显(20-24个月),ct记录的骨侵蚀和术中严重的纤维化瘢痕,并成功地采用功能性内窥镜鼻窦手术(FESS)和泪囊鼻腔造口术(DCR)联合治疗。一篇文献综述确定了两例由于可逆性NDO而仅用FESS治疗的病例。本研究提出了区分不可逆性NDO的术前和术中标准,强调针对广泛的msfb诱导的骨破坏导致的不可逆性NDO量身定制的个性化手术策略是必不可少的。这些策略,无论是单独使用FESS还是在综合评价的基础上联合使用DCR,都能有效地解决msfb相关NDO的病因和功能后遗症。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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