By Jean Straka, RN:

My medical dictionary (Taber's Cyclopedic Medical Dictionary published by F.A. Davis Company) defines dumping syndrome like this: “A syndrome characterized by sweating and weakness after eating”.

My medical-surgical nursing text (Medical-Surgical Nursing, Critical Thinking in Client Care, by P. LeMone and K. Burke, Published by Addison-Wesley, copyright 1996) has this to say about it:

When the pylorus (normal point of connection between the stomach and small intestine) has been bypassed, undigested food may rapidly enter the jejunum. Water is pulled into the intestine (from the surrounding blood vessels and tissues) resulting in a decrease in blood volume and intestinal dilation. Peristalsis (the movements of the intestine to propel food further down the tract) is stimulated resulting in nausea, vomiting, epigastric pain, abdominal cramping, gurgling sounds, and diarrhea. Decreased blood volume results in a rapid heart rate, low blood pressure when you go from sitting or lying down to standing up, dizziness, flushing, and breaking out in a sweat. In addition, the entry of this undigested food into the jejunum causes a rapid rise in blood glucose. This stimulates the release of an excessive amount of insulin, leading to hypoglycemic (low blood sugar) symptoms 2-3 hours after the meal. Dumping syndrome is managed primarily by a dietary pattern that delays gastric emptying and allows smaller amounts of undigested food to enter the intestine at one time.

This is one reason why [for patients with gastric “pouches”,] meals need to be small and why liquids should be swallowed at separate times instead of with the meals. Proteins and fats leave the stomach at a slower rate than do carbohydrates. Carbohydrates, especially simple sugars, should be reduced. Dumping syndrome is typically self-limiting, lasting 6-12 months after surgery, however a small percentage of persons continue to experience long-term symptoms.

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