Gastric Bypass

The Roux-en-Y Gastric Bypass is performed by dividing the stomach into two compartments, creating a very small pouch (approximately 30 ml or 1 ounce) that remains connected to the esophagus (food pipe). The larger portion of the stomach is left in its place and not removed. The two parts of the stomach are completely separated. The small intestine is divided downstream from the stomach and one of its ends is attached to the small stomach pouch. Thus, ingested food goes in to the small intestine and bypasses the stomach, hence the name of the operation. The intestine is then reconnected downstream from the pouch to receive the acid secretions made by the bypassed portion of the stomach.

This operation induces weight loss by limiting the amount of food you eat and by limiting absorption of food in the intestine. In individuals with a BMI that exceeds 60 kg/m2 we will consider elongating the segment of intestine in which there is no absorption in order to induce further weight loss (Very Long Roux-en-Y Gastric Bypass).

For an animated diagram of gastric bypass, click here.

The Laparoscopic Band

The Lap-Band is a procedure where a band is placed around the upper part of the stomach creating a small stomach pouch restricting the amount of food that a person can take eat.

The rest of the stomach remains below the band and food will pass through the outlet slower than in normal digestion, making the patient feel fuller longer.

One of the major advantages is that the diameter of the band is adjustable. The inner surface of the band can be inflated with saline solution or deflated to modify the size of the opening. The band is connected by tubing to a reservoir, which is placed well under the skin during surgery.

After the operation, the surgeon can control the amount of saline in the band by entering the reservoir with a fine needle through the skin.

For more information about the procedure, visit the Lap-Band website.