Clinical trial
TSBL-Based Versus BMI-Based Biliopancreatic Limb Length in One-Anastomosis Gastric Bypass
Recruiting now · Not applicable · 1 countries · Registry ID NCT07796503
What this study is about
This study compares two surgical techniques used during one-anastomosis gastric bypass (OAGB) surgery for patients with severe obesity. During this operation, surgeons create a bypass of part of the small intestine, and the length of this bypassed segment (called the biliopancreatic limb) affects both weight loss and the risk of nutritional side effects. In this trial, one group of patients has the limb length calculated individually based on the measured total length of their small intestine (TSBL-based method), while the other group receives a limb length based on standard body mass index (BMI) categories (BMI-based method). The study compares weight loss outcomes, improvement of obesity-related health problems, and complication rates between the two approaches over 12 months after surgery. The trial is being conducted at a single center in Almaty, Kazakhstan, and plans to enroll 100 patients total; this record reflects an interim analysis based on the first 75 patients enrolled.
Basic eligibility
Full registry criteria
Treatments and study arms
TSBL-based biliopancreatic limb length determination
Biliopancreatic limb length individualized intraoperatively based on measured total small bowel length (TSBL), calculated as BPL = 0.35 × TSBL, prior to laparoscopic one-anastomosis gastric bypass.
BMI-based biliopancreatic limb length determination
Biliopancreatic limb length determined using standard fixed lengths based on preoperative BMI category (150 cm, 180 cm, or 200 cm), prior to laparoscopic one-anastomosis gastric bypass.
Primary outcomes
EWL defined as the proportion of weight loss relative to excess baseline weight, with ideal body weight defined as BMI 25 kg/m². Assessed longitudinally over time using linear mixed models.
Study locations
1 locations were listed when this page was built. The first 40 are shown.