ROUX-EN-Y GASTRIC BYPASS (open and laparoscopic)

The Roux-en-Y Gastric Bypass is the most common weight-loss surgery we perform.

It restricts food intake by shrinking the stomach capacity and causes slightly less absorption of food because a portion of the stomach and small intestine are bypassed.

  • The Roux-en-Y is traditionally performed using a five-inch incision below the breastbone. This is called the "open" procedure.
  • The surgery can also be performed with slender instruments inserted into five or six ΒΌ" incisions around the abdomen. This is called a "laparoscopic" procedure.
  • First, the surgeon cuts and staples the upper portion of the stomach to form a pouch.


  • Then the small intestine is divided.
  • The lower end of the small intestine is attached to the pouch.

  • Finally the small intestine is reattached to itself.

  • At mealtime, patients feel full after eating only a tiny amount of food because the capacity of the pouch is only 1 or 2 ounces.
  • Reconnecting the small intestine this way allows stomach acids and enzymes to mix with food and assist in digestion.



Weight loss varies depending on your age, weight, ability to exercise, and how well you follow doctor's orders.

In general, however, patients lose 1/3 of their total weight during the first 12 to 18 months after Roux-en-Y Gastric Bypass surgery. In the months that follow, patients typically lose more than 50% of their excess weight.