Table 1

	MSGJstomy	Simple anastomosis	pValue
	n= 13	n= 14
Operating time, average±SD (min)	180.5±18.8	205.1±18.1	0.3560
Intraoperative blood loss, average±SD (ml)	97.8±47.8	135.9±46.1	0.5706
POD after starting the liquid diet, average±SD	4.4±1.2	8.6±1.3	0.0228
POD when at least 50% of the soft diet could be consumed, average±SD	8.1±1.4	12.9±1.6	0.0339
Complication rates CDⅡ≦, n (%)	0(0.0)	7(50.0)	0.0007
DGE, n (%)	0(0.0)	5(35.7)	0.0058
postoperative hospital stay, average±SD（days）	13.7±6.2	29.0±6.2	0.0927

Table 1: Comparison of Surgical Outcomes

SD, standard deviation; POD, postoperative days; CDⅡ, Clavien-Dindo classification II

Tables at a glance

Table 1

Figures at a glance

Figure 1

Figure 2

Figure 3

FIGURE 1

Figure 1: Step 1: Incomplete dissection of the stomach

The stomach was then incompletely dissected with a stapling device (3.5 mm/80 mm), leaving a 2–3 cm gastric angle on the lesser fold side.

FIGURE 2

Figure 2: Step 2: Creation of jejunal pouch

The jejunal wall 30–40 cm from the ligament of Treitz bent and suture-separated with a stapler device, such that the suture line was on the contralateral side of the mesentery, to create a jejunal pouch.

FIGURE 3

Figure 3: Step 3: Anastomosis of the jejunal pouch and stomach

An Albert-Lembert anastomosis was performed between an incompletely dissected oral segment of the stomach and the jejunal pouch using a 4-0 absorbable suture. The diameter of the anastomosis should match that of the jejunal pouch.