Until the mid 1990s, this surgery was done only through traditional, open methods, requiring several days in the hospital, considerable post-operative pain, and a recovery period of several weeks. WVU surgeons are now performing bariatric surgery with laparoscopic techniques, resulting in much less post-operative pain and faster recovery. Patients stay in the hospital for one to three days on average, and can resume work within two to three weeks.

Whether done with open or laparoscopic techniques, bariatric surgery involves making the stomach dramatically smaller so that the amount of food that can be eaten is greatly reduced. Immediately following surgery, patients can eat no more than one to two ounces per meal; this increases gradually to four to eight ounces per meal six months after the surgery.

The surgery also bypasses the normal route of digestion through the creation of a Roux limb of jejunum. Food travels through this limb before mixing with the digestive enzymes of the liver and pancreas, causing less of it to be absorbed.

Candidates for bariatric surgery include patients between the ages of 18 and 60 who are least 100 pounds overweight and who have tried and failed to lose weight through other means, including at least one medically supervised weight loss program. Candidates must also be motivated to follow a special diet, take nutritional supplements as needed, and follow up with their physician. Reversing the surgery would involve major surgery with all of the associated risks, so patients should consider bariatric surgery permanent.

This surgery has an excellent success rate. Weight loss ranges from 50% - 75% of excess body weight over the first two years following the surgery. The majority of existing co-morbidities are improved or even cured.
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Bariatric Surgery FAQs