Weight loss operations are also known as bariatric operations. They work by limiting the amount of food one can consume hence are also referred to as restrictive surgeries. The main types that are offered in New York include sleeve gastrectomy, gastric bypass surgery and gastric banding. While there are some differences in the way in which each of them is done the end result is more or less the same. In this article we look at the important aspects of the bypass surgery.
Once you have made the decision to have the operation, you need to visit a general surgeon. Ensure that you have a discussion on the pros and cons of having such an operation and determine whether any other options exist. Most doctors hold the view that surgery should be done as a last resort. One needs to first attempt losing their unwanted weight by instituting lifestyle changes.
The candidate undergoing gastric bypass should ideally have a body mass index (BMI) of at least 40. If the BMI value is less than this then the benefits may not be that much. For persons that have weight related complications such as high blood pressure, diabetes and sleep apnea, the BMI cut-off value has been set at 35.
The preparation needed for this surgery is similar to what would be required for any major operation. You need to have a number of tests that will help establish whether or not you are fit enough. Some of the tests that will be performed include a full blood count and renal function tests. You may also be asked to stop taking some drugs that are likely to impact negatively on the procedure such as aspirin and blood thinners.
There are two main techniques that are employed in performing this operation. The commoner of the two is known as Roux-en-Y. It is a technique that permits the performance of the surgery through a small opening which reduces the rate of complications and improves the recovery time. The stomach is first reduced in size through stapling or banding and then joined to Y-shaped part of intestines. The first and second intestinal portions are usually bypassed.
In the case of Roux-en-Y, weight loss will be achieved due to a number of reasons. The small size of the stomach can only allow one to eat a limited amount of food most of which is used in the provision of energy. The other effect of this operation is that the surface area available for absorption of nutrients is markedly reduced due to the bypass of a large section.
The second technique that is employed is known as extensive gastric bypass. It is a more radical procedure that is mainly considered in case of biliary obstruction caused by liver disease. This is why it is alternatively known as biliopancreatic diversion. To perform the operation, the lower stomach portion is removed and the upper portion is then stitched to the last section of the intestines skipping the first and the second in the process.
Reduction in the absorption of essential nutrients is a common complication. This is mostly seen when extensive bypass is performed. Another possible complication both in the short term and long term is a condition popularly referred to as dumping syndrome. The features of dumping syndrome include sweating, weakness, vomiting and nausea. These symptoms are usually experienced a few minutes after eating due to rapid food movement.
Once you have made the decision to have the operation, you need to visit a general surgeon. Ensure that you have a discussion on the pros and cons of having such an operation and determine whether any other options exist. Most doctors hold the view that surgery should be done as a last resort. One needs to first attempt losing their unwanted weight by instituting lifestyle changes.
The candidate undergoing gastric bypass should ideally have a body mass index (BMI) of at least 40. If the BMI value is less than this then the benefits may not be that much. For persons that have weight related complications such as high blood pressure, diabetes and sleep apnea, the BMI cut-off value has been set at 35.
The preparation needed for this surgery is similar to what would be required for any major operation. You need to have a number of tests that will help establish whether or not you are fit enough. Some of the tests that will be performed include a full blood count and renal function tests. You may also be asked to stop taking some drugs that are likely to impact negatively on the procedure such as aspirin and blood thinners.
There are two main techniques that are employed in performing this operation. The commoner of the two is known as Roux-en-Y. It is a technique that permits the performance of the surgery through a small opening which reduces the rate of complications and improves the recovery time. The stomach is first reduced in size through stapling or banding and then joined to Y-shaped part of intestines. The first and second intestinal portions are usually bypassed.
In the case of Roux-en-Y, weight loss will be achieved due to a number of reasons. The small size of the stomach can only allow one to eat a limited amount of food most of which is used in the provision of energy. The other effect of this operation is that the surface area available for absorption of nutrients is markedly reduced due to the bypass of a large section.
The second technique that is employed is known as extensive gastric bypass. It is a more radical procedure that is mainly considered in case of biliary obstruction caused by liver disease. This is why it is alternatively known as biliopancreatic diversion. To perform the operation, the lower stomach portion is removed and the upper portion is then stitched to the last section of the intestines skipping the first and the second in the process.
Reduction in the absorption of essential nutrients is a common complication. This is mostly seen when extensive bypass is performed. Another possible complication both in the short term and long term is a condition popularly referred to as dumping syndrome. The features of dumping syndrome include sweating, weakness, vomiting and nausea. These symptoms are usually experienced a few minutes after eating due to rapid food movement.
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