During this procedure, the first step is to reduce the volume of the stomach and create a small pouch. Then, a connection (anastomosis) is made between a loop of the small intestine (the first 100-150 cm) and the newly created stomach pouch. As a result, food bypasses the main stomach, duodenum, and the initial part of the small intestine (the first 100-150 cm), similar to the Roux-en-Y procedure. This intervention also limits food intake and causes malabsorption of nutrients and calories, a phenomenon referred to as “reduction malabsorption.”
As a result of the procedure, patients can expect to lose 60-80% of their excess weight within two years. After the surgery, patients typically need to stay in the hospital for 3-4 days.
Following a mini-gastric bypass, weight loss is typically faster and more sustainable compared to other surgical techniques, such as laparoscopic gastric banding or sleeve gastrectomy. Additionally, this procedure is less complicated than Roux-en-Y surgery, takes less time to perform, and has fewer early complications.
This technique combines food intake restriction with a shortening of the functional length of the small intestine, resulting in malabsorption. It is also particularly effective for patients who have a tendency to overeat or have cravings for sweets. Unlike gastric banding or sleeve gastrectomy, it does not require as drastic a change in diet.
Patients will need to take vitamins and minerals for life, as well as receive vitamin B12 injections every six months. Conventional upper gastroscopy of the duodenum, remaining stomach, and biliary tract is not possible after this surgery.
Side effects may include dumping syndrome, dizziness, and temporary discomfort. If patients deviate from the prescribed diet, weight loss may stall. Bile reflux occurs in less than 1% of patients, and in these cases, a Roux-en-Y gastric bypass may be necessary.
Failure to follow the doctor’s recommendations often leads to reduced weight loss outcomes.
