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The Roux-en-Y gastric bypass is performed laparoscopically through small incisions on the abdomen. There are two components to the procedure. First, a small stomach pouch, approximately 1-2 ounces or 30-60 milliliters, is created by dividing the top of the stomach from the rest of the stomach. Next, the first portion of the small intestine is divided, and the bottom end is brought up and connected to the newly created small stomach pouch. The top portion of the divided small intestine is connected to the small intestine further down so that the stomach acids and digestive enzymes from the bypassed stomach and first portion of the small intestine will eventually mix with the food.
This surgical procedure lasts one hour to one and a half hours. The gastric bypass works by several mechanisms. First, the newly created stomach pouch is considerably smaller and facilitates significantly smaller meals. Additionally, because there is less digestion of food by the smaller stomach pouch, and there is a segment of small intestine that would normally absorb calories as well as nutrients that no longer has food going through it, there is to some degree less absorption of calories and nutrients.
Dumping syndrome can occur in up to 25% of patients or more & relates to a constellation of symptoms or issues including nausea, abdominal pain, sweating, diarrhea, and fullness. Often, particular foods that are high in carbohydrates or sugars, such as candy, pasta, ice cream and soda, can cause dumping.
Most patients stay in the hospital overnight.
Patients can expect to lose 60-80% of their excess body weight.
Restricts the amount of food that can be consumed and produces favorable changes in gut hormones that reduce appetite and enhance satiety.
Requires adherence to dietary recommendations, life-long vitamin/mineral supplementation, and follow-up compliance.