GASTRIC BYPASS SURGERY

Gastric Bypass Surgery is one of the most commonly performed surgeries in obesity surgery in the world. This surgery basically makes people lose weight with two mechanisms. A small stomach volume is created in the surgery, however, the small stomach is then connected to the small intestine and works by bypassing the stomach and most of the small intestine and passing most of the incoming nutrients to the small intestine.

Patients consume less food due to their small stomachs, and they also consume fewer calories from the food they consume because the absorption in the intestines is impaired. Eating less and absorbing less causes weight loss in people.
Mini-Gastric Bypass (MGB)
This surgery has 2 mechanisms of weight loss.
• Excessive food intake is prevented with the new tube stomach created and the amount of food eaten is reduced
• Thanks to the connection made between the new tube stomach and the small intestine, the ingested food passes directly from the advanced level to the small intestine without passing through the stomach and duodenum, thus preventing the absorption of the ingested food.
Technically; The stomach is reduced as in sleeve gastrectomy. Then, a distance of 200 cm is measured from the end of the duodenum and an anastomosis (connection) is performed between this newly created stomach tube and the small intestine.
Mini-Gastric Bypass (MGB) surgery is often compared to Roux en Y Gastric Bypass (RYGB) surgery, which has the same mechanism of action. The most important advantage of MGB is that it is technically easier to apply and the surgery time is shorter.
Roux en Y Gastric Bypass (RYGB)
RYGB surgery has 2 effects.
• Food intake is reduced by reducing the stomach volume (stomach volume is approximately 25-30 cc volume).
• Since the foods eaten (especially high-calorie sugary foods) are bypassed (bypassed) by a large part of the stomach, the duodenum (duodenum) and the beginning of the small intestine (jejunum), their absorption is prevented.

Technically; Normally, food comes directly from the esophagus to the stomach and from there it passes to the duodenum.

Then it moves through the small intestine to the large intestine and from there it is excreted.
In the Roux-en-Y Gastric Bypass procedure, the stomach is cut and stitched from the marked area with special staplers to create a new stomach pouch with a volume of approximately 25-30 cc.
This newly created small stomach is approximately 5-10% of the old stomach and therefore the amount of food taken in is greatly reduced.
The small intestine (jejunum) is cut and separated from the marked area (approximately 30-50 cm) with the help of a stapler.
The cut small intestine segment is connected (anastomosis) to the small stomach pouch created above.
On the other hand, the procedure is completed by making the other cut end connection (marked area) to the small intestine segment approximately 100-150 cm from this connection.
Following food intake, nutrients come from the esophagus to the small stomach and then pass directly to the small intestine (they do not pass through the large stomach, duodenum and the first part of the jejunum).

In this way, since all of the food does not pass through these areas of the digestive system responsible for absorption, it passes directly to the small intestine without being absorbed.

On the other hand, secretions from the disabled areas (gastric juice, liver bile, pancreatic juice and duodenum enzymes) mix with the food through the connection with the small intestine and pass to the common path.
Nutrition After Bypass Surgery
Bypass surgeries are surgeries performed by reducing the volume of the stomach and also by reducing the areas where nutrients are absorbed from the intestines, and they are types of surgeries that provide effective weight loss due to both absorption and limited food intake. Following the nutrition plan recommended to you after bypass surgery will ensure that you lose weight successfully and healthily, increase your health quality and therefore your comfort of life. In bypass surgeries, the place where your gastric juice and the food you eat meet has changed. Therefore, a nutrition plan for approximately six weeks after surgery is very important for the correct reconstruction of your stomach and intestinal system. It is very important to be under the control of your dietician after surgery and to gradually open up your diet as a result of the observation of your digestive functions. In bypass surgeries, following liquid, puree, soft solid and healthy nutrition programs step by step until the stomach and intestinal functions are fully restored will allow the body to repair itself and heal without any problems.