Gastric Bypass

About Gastric Bypass

In a Roux-en-Y gastric bypass, the surgeon creates a small pouch at the top of the stomach and connects it directly to a lower part of the small intestine. Food bypasses most of the stomach and the first part of the intestine, so you feel full with small portions and absorb fewer calories. The operation is usually done by keyhole (laparoscopic) surgery.

Bypass also changes gut hormones that affect appetite and blood sugar, which is why it is often considered for people with type 2 diabetes or significant acid reflux. It is a major, long-term commitment: it changes how you eat and absorb nutrients for life.

Who it may be suitable for

• A BMI of 40 or more, or 35 or more with weight-related conditions such as type 2 diabetes, high blood pressure or sleep apnoea
• Significant acid reflux or type 2 diabetes, where bypass may be preferred
• Previous attempts at weight loss through diet, activity and medical treatment
• Readiness to change eating habits and attend follow-up, with lifelong supplements where needed

These are general points only. Whether a procedure is suitable for you is decided by the treating surgeon and team after reviewing your medical history, tests and an in-person assessment, not from weight or BMI alone.

How it works

1. 01

   Medical review

   You share your height, weight, medical conditions, medication, previous operations and recent blood tests. The team decides whether an assessment is appropriate and what else is needed before you travel.

2. 02

   Assessment in Istanbul

   You meet the surgeon and anaesthetist and have blood tests and other checks, often including an ultrasound or endoscopy. A dietitian explains the eating plan, and the procedure is confirmed only if it is still appropriate.

3. 03

   Surgery

   Under general anaesthesia, through several small incisions, the stomach pouch is created and joined to the small intestine.

4. 04

   Discharge and follow-up

   You leave with written diet and medication instructions. Follow-up with the clinic’s dietitian and regular blood tests continue remotely and with your own doctor at home.

What recovery usually looks like

1. First days

   You stay in hospital, usually for two to four nights. You walk early to lower the risk of clots, start with small sips of clear fluids and receive pain relief and blood-thinning injections.

2. Weeks 1–2

   You follow a liquid diet in small, frequent amounts. Most people return to desk work after about two weeks, avoiding heavy lifting.

3. Weeks 3–6

   You move gradually to puréed and then soft foods, eating slowly and stopping as soon as you feel full. Daily vitamin and mineral supplements begin.

4. Months 2–18

   Most weight loss happens in the first year to eighteen months. Regular follow-up and blood tests help catch deficiencies early.

Timelines vary between people. Always follow the aftercare instructions from your treating clinic.

Risks and considerations

• As with any major operation, there is a risk of bleeding, infection, blood clots in the legs or lungs and reactions to anaesthesia.
• A leak from a staple or join line is uncommon but serious, and may need further surgery.
• Vitamin and mineral deficiencies can develop, so blood tests and supplements are needed long term.
• Weight loss varies, and some weight can be regained over the years, particularly without lasting changes to eating and activity.
• Rapid weight loss can bring gallstones, temporary hair thinning and loose skin.
• Ulcers can form at the join between the pouch and intestine; smoking and anti-inflammatory painkillers increase this risk.
• Dumping syndrome, with symptoms such as faintness, sweating or diarrhoea after sugary or fatty food, is common and is managed through diet.
• Internal hernia, a twisting of the intestine, can occur months or years later and causes severe abdominal pain that needs urgent attention.

Common questions