The operation is quite simple and involves converting the stomach into a long, thin tube (shaped rather like a banana) by stapling it along its length. This means that the stomach will now have only about 20% of its original capacity.
The procedure is done using laparoscopic (“keyhole”) surgery so that the scarring is minimal and the recovery period is quite short.
Unlike gastric bypass, the outlet valve and nerves to the stomach remain intact so whilst the stomach is obviously much smaller, its function is preserved. In addition, unlike gastric bypass where food passes first into a small pouch and then directly into the small bowel, the route taken by food after sleeve gastrectomy is exactly the same as before the surgery. This means there are fewer restrictions on foods which can be eaten post-operatively.
