Roux-en-Y Gastric Bypass
The “gastric bypass” is currently the second most commonly performed bariatric surgery in the United States. However, it is still the procedure that has been down the most over the last 20 years and which we know the most about. It is still considered by many to be the “Gold Standard” bariatric procedure.
How is it done?
The gastric bypass is performed using minimally invasive laparoscopic surgery. Five small incisions are made, all less than 1 inch long. A new small stomach pouch is made to be about the size of an egg. Then, the intestines are rerouted to the new pouch and about 25% of the intestines are bypassed. Nothing is removed. The old stomach stays in place and still makes digestive juices.
What is the recovery?
Most people stay in the hospital only 1 night. You should plan on being off work for about 1-2 weeks. You will be on a liquid only diet for 3 weeks.
How does it work?
The gastric bypass works in 3 ways. First, it restricts how much you can eat because the stomach is smaller. Second, because a portion of the intestines are bypassed, less of the food you eat gets absorbed. Third, it also greatly affects your gastrointestinal (GI) hormones to make you less hungry and help your body regulate weight better.
What are the results?
Average weight loss is 65-75% of your excess weight. Also, there can be drastic improvement or resolution of medical conditions associated with weight.
What are the complications?
As with any surgery there are risks. However, we have taken great steps to minimize these before and after surgery. You will learn a lot more about this in the office.
Do I qualify?
The current national criteria for gastric bypass is that you must have a BMI > 40. However, if you are being treated for high blood pressure, high cholesterol, obstructive sleep apnea, or diabetes, you can qualify if your BMI is > 35.