In this innovative, minimally invasive technique, the surgeon makes five small incisions through which a camera and long tools are threaded. Then a 150 cm segment of the small intestine is created and it is sutured to a tiny gastric pouch. The small intestine absorbs nutrients from food, but with less intestine, the body takes in fewer calories. Much of the stomach is then removed, reducing it to about the size of a plum. The pouch is sealed with tiny sutures before reconnecting it with the intestine, restricting food intake.
This surgery is designed for patients who have a BMI between 40 and 50, and is performed by USC surgeons with experience in laparoscopic techniques.
Related to Laparoscopic Roux-en-Y