Gastric Bypass

In gastric bypass surgery; a large part of the stomach is bypassed and a small volume stomach section (A small pouch of approximately 30-50 cc) is prepared and stitched into the small intestines. In particular, gastric bypass helps diabetes mellitus to be cured and diminished in most cases.

The surgery is mostly made with laparoscopic camera technique (close technique). The surgeon cuts across the top of the stomach, sealing it off from the rest of stomach. The resulting pouch is about the size of a walnut and can hold only about an ounce of food. Normally a stomach can hold about 3 pints of food. Then, the surgeon cuts the small intestine and sews part of it directly onto the pouch.

Food then goes into this small pouch of stomach and then directly into the small intestine sewn to it. Food bypasses most of the stomach and the first section of the small intestine, and instead enters directly into the middle part of the small intestine. In this operation, it is aimed to reduce the volume of the stomach as well as to disable a part of the intestines and throw some of the consumed food unabsorbed from the body. Thus patients are fed with less food and a portion of the food they consume is absorbed by the body.

After the operation, the patients can easily feel satiety with small amounts of food taken and after a while this satiety succeeds loss of extreme appetite. Total food intake is significantly reduced. Depending on the reduced size of the newly formed stomach and decreased food absorption, the instructions of the surgeon and dietitian should be followed for the use of the necessary vitamin and mineral supplements. Thus, patients can lose weight without vitamins and mineral loss. Patients are sent home three or four days after the operation.

Mini gastric bypass (MGB) is another type of the gastric bypass surgery. It is also a laparoscopic weight-loss surgery that helps individuals achieve significant weight loss by both restricting the amount of food they can consume and altering the digestive process. It is considered a simpler and less invasive alternative to the traditional gastric bypass. Firstly, the surgeon creates a long, narrow pouch in the upper part of the stomach, similar to the upper portion of a sleeve gastrectomy. This new, smaller stomach can hold less food, leading to a feeling of fullness more quickly. Then, a section of the small intestine from the beginning of the jejunum is measured down from the stomach, and the top of this loop is connected directly to the newly created stomach pouch. This connection is called a single anastomosis. Food then passes into this small stomach pouch and directly into the bypassed section of the small intestine, skipping most of the original stomach and a portion of the small intestine. This significantly reduces the absorption of calories and nutrients. As a result, the altered food pathway also influences gastrointestinal hormones, which can lead to decreased hunger, increased feelings of fullness, and changes in food preferences, often reducing cravings for sugary or fatty foods.