The Laparoscopic Sleeve Gastrectomy (LSG) is a restrictive procedure which limits the amount of food you can eat by reducing the size of your stomach. It is the preferred operation for weight loss in several countries.
First small incisions are created on the abdomen to gain access to the abdominal cavity. Then trocars which serve as passage ways for the surgical instruments are placed into the incisions. Surgical instruments are passed through the trocars to access the abdominal cavity. The surgeon examines the abdomen using a laparoscope or a video camera. The average human stomach can expand to hold around 1 to 1,5 liters of food. During the sleeve gastrectomy, a thing vertical sleeve is created by using a stapling device and the rest is removed. The newly created sleeve is able to hold approximately 1/10 of what the stomach was able to hold before. The operation lasts around 1-2 hours and the patient stays around 10 days at the hospital. There are no postoperative adjustments necessary for the sleeve gastrectomy.
Who can benefit from the treatment?
Individuals with BMI 30-35 kg/m2 may benefit from laparoscopic bariatric surgery.
How long is the procedure?
The operation lasts around 1-2 hours.
How long is the hospitalization?
The patient has to stay around 10 days at the hospital.
After the surgery:
As with all weight loss procedures, behavior modification and dietary compliance plays a critical part in determining the long-term success of the procedure.
Close follow-up is recommended in the postoperative period. For example, visits at 2 and 6 weeks, then quarterly for the first year, biannually for the second year, and annually thereafter. Assessments are made by both the surgeon and nutritionist, and biochemical surveillance by complete blood count, chemical metabolic profile, and parathormone level is performed at intervals. An exercise program is helpful, as are multivitamin, iron, vitamin D, and calcium supplements. Patients are counseled to eat small, frequent meals of high protein and low carbohydrate content.
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