Contributing factors to postoperative length of stay in laparoscopic cholecystectomy

Srinivas J. Ivatury, Christopher L. Louden, Wayne H. Schwesinger

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


Background: Laparoscopic cholecystectomy for gallbladder disease is a common surgical procedure performed in hospitals throughout the world. This study evaluates the major factors that contribute to postoperative length of stay for patients undergoing laparoscopic cholecystectomy. Methods: We analyzed data for patients undergoing laparoscopic cholecystectomy in a 5-hospital community health system from December 1, 2008 to January 31, 2009. The natural logarithm of postoperative length of stay was modeled to evaluate significant factors and contributions. Results: Included in the analysis were 232 patients. Three preoperative patient factors were significant contributors: body mass index was associated with decreased postoperative length of stay, while white blood cell count and the presence of biliary pancreatitis were associated with increased postoperative length of stay. The operative factors of fluids administered and ASA class were significant contributors to increased postoperative length of stay, with an increasing contribution with a higher ASA class. The utilization factor of nonelective status was a significant contributor to increased postoperative length of stay. Conclusion: Several factors were major contributors to postoperative length of stay, with ASA class and nonelective status having the most significant increased contribution. Efforts to optimize efficient elective care delivery for patients with symptomatic gallbladder disease may demonstrate a benefit of decreased hospital utilization.

Original languageEnglish (US)
Pages (from-to)174-178
Number of pages5
JournalJournal of the Society of Laparoendoscopic Surgeons
Issue number2
StatePublished - Apr 2011


  • Laparoscopic cholecystectomy
  • Length of stay
  • Utilization

ASJC Scopus subject areas

  • Surgery


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