Publications by authors named "Fereshteh Abbaslou"
Article Synopsis
- - This study aimed to compare the effects of three types of bariatric surgeries—gastric banding (GB), sleeve gastrectomy (SG), and Roux-en-Y gastric bypass (RYGB)—on food tolerance (FT) post-surgery, based on a review of 27 studies involving 4366 adults.
- - Findings indicated that GB patients had the lowest food tolerance, while SG and RYGB patients showed similar levels of FT, with RYGB patients demonstrating better tolerance for protein-rich foods.
- - The study assessed food tolerance over a timeframe of 1 to 5 years after surgery, revealing that SG and RYGB patients generally had better food tolerance levels after the first postoperative year, particularly with
Introduction: & Importance: Laparoscopic sleeve gastrectomy (LSG) is a widely accepted and effective bariatric surgery for achieving weight loss in patients with extreme obesity. Performing this surgical procedure in patients with congenital anatomical changes including situs inversus (SI) is a challenge for the surgical team. In this condition, the orientation of intra-abdominal organs is the mirror image of those in normal populations.
View Article and Find Full Text PDFIntroduction: Bariatric surgeries have shown efficacy in weight reduction, glycemic control and improvement of type-2 diabetes (T2DM) in patients with obesity. We aimed to assess the efficacy of one anastomosis gastric bypass surgery (OAGB) in T2DM patients with body mass index (BMI) < 35 kg/m within a year after surgery.
Methods: In this multicenter retrospective cohort study, 14 T2DM patients with BMI <35 kg/m (females, %: 71.