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  • Initial Experiences of Laparoscopic Gastric Greater Curvature Plication in Korea-A Review of 64 Cases.

Initial Experiences of Laparoscopic Gastric Greater Curvature Plication in Korea-A Review of 64 Cases.

Journal of laparoendoscopic & advanced surgical techniques. Part A (2015-09-22)
Su Bin Kim, Kyoung Kon Kim, Jun Won Chung, Seong Min Kim
ABSTRACT

Laparoscopic gastric greater curvature plication (LGGCP) is an emerging, alternative form of restrictive weight loss surgery. We present our experiences of LGGCP with the primary focus on surgical techniques and weight loss. In addition, an investigation was performed on the food tolerance of LGGCP patients. This study was conducted by retrospectively reviewing the prospectively collected data of patients who underwent LGGCP from March 2013 to February 2015. Of the 64 patients were eligible for the study, 59 (92.2%) were female. Mean (range) patient age was 34 (21-49) years. Mean ± standard deviation (SD) preoperative body mass index was 31.4 ± 4.3 kg/m(2). There were no mortalities or postoperative complications. Immediate postoperative nausea and vomiting occurred in 58 patients (90.6%), mean postoperative hospital stay duration was 2.3 days (range, 1-7 days), and mean percentage excess body mass index losses at 1, 3, 6, 12, and 18 months were 34.7% (n = 64), 50.8% (n = 60), 61.1% (n = 40), 82.1% (n = 19), and 82.9% (n = 12), respectively. Follow-up endoscopy was performed at 12 months postoperatively in 19 patients, and reflux esophagitis of grade LA-M was observed in 16 patients (84.2%), LA-A in 2 patients (10.5%), and LA-B in 1 patient (5.3%). Mean ± SD satisfaction score with current eating and total food tolerance score was 4.27 ± 0.55 and 20.95 ± 4.30, respectively. LGGCP is an intervention that may be comparable with sleeve gastrectomy or adjustable gastric banding, especially for Class I or II obesity in an Asian population. Furthermore, quality of eating, as determined using food tolerance scores, was excellent.

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Omeprazole, solid