Laparoscopic Gastric Bypass surgery is considered to be the gold standard of weight loss operations. This is due to continuous and sustained weight loss results over
a period of time, very good record of reducing related health issues and diseases and low risk of surgical complications.
The procedure is carried out in two steps. Firstly, a small stomach pouch, approximately one ounce or 30 ml, is created by dividing the top of the stomach from the rest of it. Secondly, the first portion of the small intestine is divided, and the bottom end of the divided small intestine is brought up and connected to the newly created small stomach pouch. The procedure is finished by connecting the top portion of the divided small intestine to the small intestine further down, so that the stomach acids and digestive enzymes from the bypassed stomach and first portion of the small intestine will eventually mix with the food.
The main difference of gastric bypass surgery compared with sleeve gastrectomy
is the shortening of the food’s path in the digestive system.
Why this type of surgery is effective?
First, the newly created small stomach pouch can digest only significantly smaller meals. As a result, a patient feels full after eating a small quantity of food, and thus consumes less calories.
Secondly, because there is less digestion of food by the smaller stomach pouch and bypassed part of the small bowel, smaller absorption of calories and nutrients will occur, to some extent.
Additionally, rerouting of the food stream leads to changes in gut hormones that promote satiety and suppress hunger.