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.
It is important that the client and the surgeon have a detailed discussion on the need for the operation first before a decision is made. Other options of losing weight should be offered and tried out with surgery coming in as a last resort. Lifestyle changes are among the most effective and are also affordable by a majority of the population.
The candidate who wishes to have this operation should ideally have a body mass index of at least 40 which puts them in the category of morbid obesity. In the event that they also have a weight related medical condition such as diabetes, hypertension or sleep apnea, they will be considered for the operation even with a lower index. Surgery helps slow down the severity of symptoms associated with these conditions.
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.
One of the reasons as to why weight loss occurs following the Roux-en-Y procedure is the small stomach size. Faster filling means that you will eat less than before. Consequently less food is available for conversion to fat for storage as most of it is used for the provision of energy. The other major contributor to weight loss is the reduced surface area that is necessary for absorption of nutrients.
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.
There are several complications that may be encountered. The commonest is malnutrition resulting from reduced absorption of nutrients. Dumping syndrome is also fairly common and may be seen in the immediate term or after some years. It is characterized by sweating, nausea, vomiting and weakness whose onset follow the intake of food.
It is important that the client and the surgeon have a detailed discussion on the need for the operation first before a decision is made. Other options of losing weight should be offered and tried out with surgery coming in as a last resort. Lifestyle changes are among the most effective and are also affordable by a majority of the population.
The candidate who wishes to have this operation should ideally have a body mass index of at least 40 which puts them in the category of morbid obesity. In the event that they also have a weight related medical condition such as diabetes, hypertension or sleep apnea, they will be considered for the operation even with a lower index. Surgery helps slow down the severity of symptoms associated with these conditions.
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.
One of the reasons as to why weight loss occurs following the Roux-en-Y procedure is the small stomach size. Faster filling means that you will eat less than before. Consequently less food is available for conversion to fat for storage as most of it is used for the provision of energy. The other major contributor to weight loss is the reduced surface area that is necessary for absorption of nutrients.
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.
There are several complications that may be encountered. The commonest is malnutrition resulting from reduced absorption of nutrients. Dumping syndrome is also fairly common and may be seen in the immediate term or after some years. It is characterized by sweating, nausea, vomiting and weakness whose onset follow the intake of food.
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