A New Direction In Weight Control Gastric Bypass Surgery

A New Direction In Weight Control Gastric Bypass Surgery



A New Direction In Weight Control Gastric Bypass Surgery
Surgery may be a​ weightloss option for patients who are severely obese and​ suffer from serious medical complications due to​ weight. ​
There are two accepted surgical procedures for reducing body weight gastroplasty and​ gastric bypass. ​
Although these two procedures use different surgical methods,​ they both reduce the​ stomach to​ a​ pouch that is​ smaller than a​ chicken’s egg,​ drastically limiting the​ amount of​ food that can be consumed at ​ one time. ​
Surgery produces 25 to​ 35 percent reductions in​ weight over the​ first year and​ most of​ this weight loss is​ maintained five years after surgery. ​
More importantly,​ the​ serious medical conditions that accompany extreme obesity improve significantly. ​
Surgery is​ not without risk and​ should be performed by skilled surgeons who also provide patients with a​ comprehensive program for longterm weight control.
Limited gastric capacity and​ a​ narrow anastomotic gastrointestinal stoma necessitate certain dietary modifications particularly in​ the​ early postoperative period. ​
Diet progression varies amongst health care professionals. ​
a​ standardized GBP diet does not exist. ​
Generally,​ most patients begin with a​ liquid diet due to​ the​ small,​ edematous gastric outlet. ​
This phase of​ the​ diet may range from one day up to​ 6 weeks. ​
Afterwards,​ pureed textures are introduced and​ the​ diet is​ slowly advanced to​ softtextured foods by about 12 weeks. ​
Small,​ frequent meals rich in​ protein are emphasized. ​
Liquids are usually consumed between meals to​ allow greater intake of​ calories and​ protein with solid foods. ​
Carbonated drinks may cause distension and​ discomfort from the​ carbon dioxide. ​
Red meats,​ tough meats,​ breads and​ milk products may be difficult for some patients to​ tolerate. ​
Until solid food intake is​ adequate,​ high protein liquid supplements such as​ sugar free Carnation Instant Breakfast mixed with low lactose milk if ​ necessary are often recommended.
During the​ first six to​ 12 months after surgery,​ patients generally consume 900 to​ 1000 calories. ​
Calorie consumption slowly increases due to​ a​ change in​ the​ pouch size and​ stoma size,​ gastric emptying rate and​ intake of​ solid food. ​
Sugar and​ concentrated sweets are discouraged in​ order to​ prevent dumping syndrome. ​
Because the​ pyloric sphincter is​ bypassed,​ simple sugar is​ dumped into the​ small intestine causing an increase in​ the​ osmotic load,​ thereby drawing fluid into the​ intestine leading to​ diarrhea,​ nausea,​ diaphoresis and​ abdominal cramps. ​
The shunting of​ blood to​ the​ intestines and​ the​ perceived decrease in​ blood volume 30 minutes to​ one hour after a​ meal prompts many patients to​ lie down in​ an effort to​ improve cardiac output.
Gastric bypass patients generally lose 50%75% of​ excess body weight and​ are usually successful with weight maintenance. ​

The obese population,​ especially the​ morbidly obese,​ is​ increasing at ​ an alarming rate in​ the​ United States. ​
Weight loss programs have been found ineffective in​ this group. ​
In an effort to​ improve the​ quality of​ life and​ decrease comorbidities associated with this patient population,​ gastric bypass surgery may be an option.




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