Gastric Bypass Roux-En-Y (Open)
The gastric bypass was introduced in 1967
by Dr. Edward Mason. It is considered the
"gold standard" of obesity surgery
- benchmark used for comparison of other
operations performed for evaluation, quality
and effectiveness. In the 1991 NIH Consensus
panel statement, the Roux-en-Y was identified
as a procedure that could provide very good
weight loss results in properly selected
candidates.
This operation is considered a restrictive
procedure and is achieved by creating a
small pouch (holds approximately 1-2 ounces
of food - about the size of a shot glass)
from which the rest of the stomach is permanently
separated. The small intestine (jejunum)
is cut, below the stomach, and is re-arranged
so as to provide an outlet to the small
stomach, maintaining the flow of digestive
juices at the same time. The lower part
of the stomach is bypassed and food enters
the second part of the small bowel within
approximately 10 minutes of beginning the
meal.
The operation works by reducing food intake
thus reducing the feeling of hunger. There
is very little interference with normal
absorption of food. The procedure is an
excellent tool for maintaining long term
weight control, without the hunger and cravings
usually associated with small portions,
or with dieting. Expected weight loss of
80-100% of excess body weight is achievable
for most patients with successful long term
maintenance with adherence to behavioral
modification.
|
