The aim of gastric bypass operation is to reduce the amount of food intake by reducing the volume of the stomach and connecting the small intestine to the small stomach pouch thus to shorten the path of food that is absorbed. In other words, it is both restrictive and non-absorption surgery.
With this method, the stomach volume is reduced to approximately 20-40 cc. Since most of the stomach, duodenum and the first part of the small intestine (jejenum) are bypassed, the absorption of edible foods (especially high-calorie sugary foods) is prevented.
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