What is the Roux-en-Y Gastric Bypass?
Historically the gastric bypass was based on the weight loss observed among patients undergoing partial stomach removal for cancer and peptic ulcer disease. In 1966 Dr Mason, a surgeon from the University of Iowa, described the first gastric bypass, consisted of an horizontal stomach pouch with a loop small bowel configuration (Mason loop). Due to severe bile reflux the initial bypass surgery underwent modification which resulted in the “Roux-en-Y” gastric bypass.
How is the Roux-en-Y performed?
Over the years several modifications to the technique was proposed to increase the weight loss and durability of the effect. Modifications to pouch size and limb lengths and using a ring to prevent expansion of the aperture between the stomach and the small bowel loop are most notable.
Currently the most common technique involves the creation of a small 30ml stomach pouch, a biliary limb of 70 cm and a roux limb of 150 cm. An exponential growth of this operation was noted since the adoption of laparoscopic (key hole access to the abdominal cavity) approach to the gastric bypass in 1994.
How is the Roux-en-Y effective for weight loss?
The Roux-en-Y typically results in 70 to 80% weight loss.
