Weight Loss Surgery

Eating fresh fruits, vegetables, and grains; moderating fat intake, exercising, and smoking are components of a healthy living. But what happens when these methods don’t produce the desired results and weight gain becomes a serious problem? Weight loss surgery can be a good option to tackle this problem. In fact, the National Institutes of Health (NIH) has also stated that excess weight can turn into a serious health risk when a person attains a 20 percent or more weight gain than his ideal body weight, measured by the standard body weight chart. Interestingly, more than one-third of the adult American population is overweight, and many others are willing to adopt an effective method to get a healthier start.

Nowadays, there are different methods of weight loss surgery available in the market which needs to be carefully examined by the doctor and the patient. The basic theory behind these surgeries is tied to the idea that size matters. According to the findings of bariatric surgeons, when large portions of a patient’s stomach and intestines are removed, they are unable to digest the food intake levels which they were used to prior the surgery. Hence, they feel full quicker and eat less.

There are three methods of weight loss surgery on the basis on this assumption:
-- Restrictive procedures--make the stomach smaller.
-- Malabsorptive procedures--control the absorption of food through the intestine.
-- Gastric bypass surgery--a small stomach size is created and a bypass from the small intestine causes malabsoprtion.

Success of Surgery
There are number of measures which need to be taken in order to gain full advantage of the surgery. Therefore, success of procedures will depend highly on the patient’s age, pre-surgical weight, overall health, ability to exercise, and commitment to maintaining long term post-operative dietary guidelines. Immediately after the surgery, results tend to be most dramatic with patients experiencing a 30 to 50 percent cut in their weight within the first six months.

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By kirk bachelder
Published: 8/31/2006
 
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