2.1. Surgical Techniques
The sleeve gastrectomy was performed using the laparoscopic method. Approximately 80% of the stomach was removed along the greater curvature to form a new sleeve-like stomach, removing the fundus and body of the stomach. The remaining stomach had a capacity of about 150 mL. The Roux-en-Y Gastric Bypass was also performed laparoscopically. In this procedure, the stomach was transected creating a gastric pouch of approximately 20–30 mL, which was then anastomosed with mid-jejunum, creating the alimentary limb. The Roux-limb length was 75–150 cm [