Gastric Bypass

The Laparoscopic Gastric bypass is considered the "gold standard" of Bariatric Surgery, it has undergone several technical improvements since first described as an open operation in the 1960s, later performed laparoscopically in 1994. Currently performed minimally invasively by modern surgeons, it is a very safe, effective operation to treat obesity, with outstanding results with 70-80% of excess weight loss. Most patients lose in excess of 70-100 lbs. You can expect to lose upwards of 70-85% of your excess weight (EW). A gastric bypass is both a restrictive and a malabsorptive procedure, it also produces powerful hormonal changes in hunger hormones and almost immediate improvements in insulin resistance.

In a gastric bypass, we create a “new stomach/pouch” by stapling off a section of the stomach, creating a tiny pouch (about the size of an egg) which is separated or excluded from most of the stomach. Unlike in a gastric sleeve, the “old stomach” is not removed, it is still present but excluded. This makes a gastric bypass reversible. We then bring up a loop of small intestine and connect it to the pouch. Patients cannot eat as much as they did before surgery because the small pouch can only accommodate a few ounces of food at a time. When patients eat the food goes from the pouch into the “roux” limb and “bypasses” the first portion of the intestine which is called the duodenum. The duodenum (the first 12 inches of small intestine) has the highest absorptive capacity of the entire small intestine. The reconnected intestine causes the food to bypass this part of the intestine so some of the nutrients and calories in food will not be absorbed.

Gastric bypass anatomy diagram
Gastric Bypass