Roux en Y Gastric Bypass

About Roux en Y Gastric Bypass

Roux en Y gastric bypass is one of the most established bariatric operations and has long been regarded as a reference standard in weight loss surgery. It creates a small stomach pouch from the upper part of the stomach and connects it to a limb of the jejunum, the Roux limb, so that food bypasses most of the stomach, the duodenum and the first part of the small intestine. The operation reduces the amount of food that can be eaten and alters gut hormones such as GLP 1 and PYY, which affect appetite and blood sugar control; improvement in type 2 diabetes often begins before major weight loss has occurred. Gastric bypass evolved from work by the American surgeon Edward Mason in the 1960s and is now almost always performed laparoscopically. Long term studies, including the Swedish Obese Subjects study, have associated bariatric surgery with lower rates of diabetes, cardiovascular events and death compared with similar people who did not have surgery. Because absorption of iron, vitamin B12, calcium, vitamin D and other nutrients is reduced, lifelong nutritional supplementation and monitoring are part of care. Complications include leaks, bleeding, narrowing at the connection between pouch and intestine, marginal ulcers, internal hernias through defects in the mesentery that can cause bowel obstruction, dumping syndrome, nutritional deficiencies and gallstones during rapid weight loss. Eligibility is based on body mass index and obesity related conditions, together with medical and psychological assessment.