Surgery
Do I Qualify for Surgery?
About the Surgery
After the Surgery
Glossary of Terms
Weight loss surgery, or bariatric surgery, is a tool for people with morbid obesity to lose weight and maintain weight loss for many years. However, weight loss surgery is not for everyone. The National Institutes of Health have established certain criteria to justify surgery as a means of weight loss. These are the same criteria your insurance company is looking for; and the same criteria we use to establish one’s candidacy for bariatric surgery:
- Body mass index = 40. Body mass index or BMI, is a number calculated out based on one’s height and weight. A BMI of 40 or higher is considered morbidly obese and at a very high risk for developing co morbidities. (A BMI of 40 will correlate with being at least 100 pounds over ideal body weight). Or a BMI = 35 with 2 or more significant co morbidities, i.e. diabetes, high blood pressure, sleep apnea and/or high cholesterol.
This chart will help you determine your BMI.
BMI 27 28 29 30 35 40 Height
(in)Weight Weight Weight Weight Weight Weight 58 129 134 138 143 167 191 59 133 138 143 148 173 198 60 138 143 148 153 179 204 61 143 148 153 158 185 211 62 147 153 158 164 191 218 63 152 158 163 169 197 225 64 157 163 169 174 204 232 65 162 168 174 180 210 240 66 167 173 179 186 216 247 67 172 178 185 191 223 255 68 177 184 190 197 230 262 69 182 189 196 203 236 270 70 188 195 202 207 243 278 71 193 200 208 215 250 286 72 199 206 213 221 258 294 73 204 212 219 227 265 302 74 210 218 225 233 272 311 75 216 224 232 240 279 319
- Or click on the following link from the Nationl Institue of Health to determine your BMI.
http://www.nhlbisupport.com/bmi/
- Co-morbidities, or weight-related illnesses such as: diabetes, high blood pressure, high cholesterol, sleep apnea syndrome, GERD or heartburn, gallbladder disease, thyroid disease, stress urinary incontinence, shortness of breath and arthritic symptoms to weight bearing joints
- Previous history of weight loss attempts – i.e. Weight Watchers, Jenny Craig, Xenical, Meridia, Fen/Phen, Redux, Diet Workshop, Richard Simmons, the Atkins diet, etc… Some insurance companies require a 6 month physician monitored weight loss attempt.
You may qualify...
You may be a candidate for weight loss surgery if the following is true:
- You are at least 100 pounds overweight with a BMI of 40 or higher.*
- You are between 20 and 65 years of age.*
- You have been obese for at least five years.
- You have been unable to lose weight using conventional methods.
- You do not have an untreated metabolic condition, such as a thyroid or adrenal disorder, that may cause obesity.
- You do not have medical or psychological problems that could prevent a successful result after surgery.
- You are not dependent on drugs, alcohol or tobacco.
- You are committed to coming for follow-up care after surgery, which is important for your long-term success.
The decision to have weight loss surgery is highly personal and should be made after careful consideration of the risks and benefits, as well as how your life will change. We encourage you to make the decision with input from family members, your primary care physician and members of the Surgical Weight Loss Program team.
*Patients are evaluated on an individual basis. If you do not meet these criteria, please discuss them further with your surgeon.
Weight loss surgery has proven to be the best way for obese individuals to lose weight and maintain weight loss. Gastric bypass has been performed since 1967 and is endorsed by the National Institutes of Health because it produces superior results when compared with traditional approaches to weight loss. Our experienced surgeons offer the following options for surgery:
Gastric bypass, sometimes referred to as stomach stapling, is considered the gold standard of weight loss surgery. Essentially, the Gastric Bypass divides the stomach into two separate pieces by stapling the upper portion of the stomach and separating it from the stapled portion of the old stomach. The procedure creates a small stomach pouch—about the size of a golf ball—a permanent change that restricts food intake. To complete the surgery, the small intestine is rerouted to the new stomach, which then limits the absorption of calories and nutrients. Patients typically lose an average of approximately 70-80% of excess weight during the first year.
Gastric banding involves placement of a small, adjustable band at the upper end of the stomach, which creates a small pouch and does not interfere with the normal digestive process. Patients can expect to lose approximately two-thirds of their excess weight during the two years after surgery.
More than 140,000 weight loss surgeries are performed in the U.S. each year. Those who are successful use their surgery as a starting point. After surgery, they maintain their diet and commit to an exercise program, and they welcome the support of family, friends and groups during their journey back to good health.
After surgery: Your ongoing health
The year after weight loss surgery is an important period of time when individuals lose most of their excess weight and adjust to their new lifestyle. The Surgical Weight Loss Program staff maintains regular contact with patients, provide follow-up care and offer ongoing support.
This is not the time to become pregnant. Women who are considering having a baby are encouraged to delay pregnancy for a period of two years after the surgery. This will ensure that their weight and nutritional needs are stable enough to support a healthy pregnancy.
Bariatric: A term pertaining to medical treatment for weight; such as bariatric physician or bariatric surgery.
Bariatric Physician: An internist who specializes in non-surgical weight management.
Bariatric surgery: Surgery on the stomach and/or intestines to help patients with extreme obesity, typically those with a body mass index (BMI) above 40, to lose weight and maintain weight loss. (I.e. Gastric bypass or gastric banding)
Blood Glucose: The main sugar that the body makes from food. Glucose is carried through the bloodstream to provide energy to all cells throughout the body, which cannot use glucose without the presence of insulin.
Blood Pressure: The pressure of the blood within the arteries, measured by the contraction of the heart. Blood pressure is represented by two numbers—the systolic pressure (after the heart contracts) and the diastolic pressure (before the heart contracts), systolic/diastolic. Elevated blood pressure is called hypertension.
Blood Sugar: Blood glucose (see above).
BMI (body mass index): A number that is calculated, based on an individual’s height and weight. The BMI helps to determine lean body mass. The following formula is used to calculate the extent of overweight:
BMI Range
18.5 – 24.9 |
Normal |
25 – 29.9 |
Overweight |
30 + |
Obese |
Bowel: Also referred to as the intestines. The small and large bowels are responsible for the absorption and digestion of nutrients as well as the elimination of waste product.
Bypass: An operation in which a surgeon creates a new pathway for the movement of fluids and/or other substances through the body.
Calorie: A unit of food energy, it represents the amount of energy required to raise the temperature of a liter of water one degree centigrade at sea level.
Carbohydrates: One of the three principal types of nutrients used as a source of energy (calories) by the body. Carbohydrates are comprised primarily of sugars and starches.
Cholesterol: A white crystalline substance found in tissues and in various foods that, when elevated in the bloodstream, is considered to be a risk factor for developing coronary artery disease.
Clinically Severe Obesity: Another term for morbid obesity.
Diabetes: A condition in which the body does not make enough or any insulin or the body is incapable of using the insulin made. Diabetes is divided into two types; Type I or Type 2.
• Type 1 diabetes, previously known as insulin-dependent diabetes mellitus, or juvenile diabetes, is a life-long condition in which the pancreas stops making insulin, and the body is unable to use glucose (blood sugar) for energy.
•Type 2 diabetes, previously known as noninsulin-dependent diabetes mellitus or adult-onset diabetes, is far more common—about 90 percent of diabetes cases. Those with Type 2 diabetes produce insulin, but either makes an insufficient amount or their bodies are incapable of using the insulin they make. Most individuals with Type 2 diabetes are overweight. An increasing number of overweight children and adolescents are developing Type 2 diabetes.
Diet: The food a person eats and drinks. Also, a specific eating plan.
Dumping Syndrome: A syndrome that may occur when stomach contents move too rapidly through the small intestine, causing unpleasant symptoms including nausea, weakness, sweating, faintness and, occasionally, diarrhea. Dumping may occur after eating or drinking foods that are high in sugar or high in fat such as ice cream or fried foods.
Fat: One of the three nutrients used as a source of energy by the body. Monounsaturated and polyunsaturated fats can help reduce blood cholesterol when substituted for saturated fats in the diet. Fats are the major component of the flabby material of the body.
Gastric Banding: A surgical procedure in which a band made of silicon is placed around the stomach, near its upper end, to create a small pouch and does not interfere with the normal digestive process. Patients can expect to lose an average of two-thirds of their excess weight during the two years after surgery.
Gastric Bypass: A surgical procedure that creates a small stomach pouch—about the size of a golf ball— and reroutes the small bowel. It is a permanent change that restricts food intake and limits the absorption of calories and nutrients. Patients typically lose an average of about 70 - 80 percent of their excess weight during the first year.
Gastrointestinal Tract: Refers to the part of the body starting with the mouth and proceeding to the esophagus, stomach, duodenum, small intestine and ending with the large intestine. It is responsible for the digestion, absorption and elimination of food and food products.
Glucose: The simple sugar (monosaccharide) that serves as the body’s chief source of energy. The body makes glucose from proteins, fats and, mostly, carbohydrates. Cells in the body cannot use glucose without the help of insulin.
HDL Cholesterol: High-density lipoproteins are responsible for transporting cholesterol from the body’s tissues to the liver, where it can be eliminated. HDL cholesterol is therefore considered the "good" cholesterol; the higher the HDL cholesterol level, the lower the risk of coronary artery disease.
Healthy weight: The weight at which an individual is less likely to develop weight-related health problems such as Type 2 diabetes, heart disease, high blood pressure or high blood cholesterol. A body mass index (BMI) of 18.5 to 25 is considered a healthy weight. (A BMI of 25 to 30 indicates overweight, and a BMI of 30 or higher means the individual is obese.)
High Blood Pressure: Also known as hypertension, high blood pressure is, by definition, a repeatedly elevated blood pressure exceeding 140/90 mmHg -- a systolic pressure above 140 and/or a diastolic pressure above 90. Untreated, high blood pressure is a risk factor for heart disease.
Hypertension: High blood pressure, defined as a repeatedly elevated blood pressure greater than 140/90 mmHg -- a systolic pressure above 140 and/or a diastolic pressure above 90. Untreated high blood pressure is a risk factor for heart disease.
Insulin: A natural hormone made by the pancreas that controls the level of the sugar or glucose in the blood. Insulin must be present for cells to use glucose for energy.
Insulin Resistance: The diminished ability of cells to respond to the action of insulin in transporting glucose. Insulin resistance typically develops with obesity and can indicate the onset of Type 2 diabetes.
Laparoscopic: An approach to surgery which utilizes a laparoscope or a thin, fiber-optic scope placed into a body cavity thru a small incision. Surgical instruments may be placed through several other small incisions. May be abbreviated as “lap” and is minimally invasive.
Malabsorption: The impaired ability of the intestine to absorb nutrients, which causes food to be poorly digested.
Metabolism: The entire range of biochemical processes that involve the breakdown of food and its transformation into energy.
Monounsaturated fat: A type of fat found in canola oil, olives and olive oil, nuts, seeds and avocados. Monounsaturated fat may help lower cholesterol and reduce the risk of developing heart disease risk.
Morbid Obesity: Severe obesity in which a person's BMI is over 40. This is generally equivalent to being about 100 pounds or more overweight.
Obesity: The state of being seriously overweight, with a body mass index of 30 or higher.
Panniculectomy: The removal of excess tissue and skin from the abdomen; sometimes referred to as a tummy tuck.
Plateau: A weight loss plateau is a period of time when an individual, who is on a weight loss program, surgical or otherwise, does not lose weight. After weight loss surgery, many patients experience weight loss plateaus which can last for a few weeks to a few months. During a plateau, people tend to lose inches, feel lighter and notice their clothes becoming looser.
Polyunsaturated fat: A type of fat found in corn, soybean, safflower oils and many types of nuts, which may contribute to weight gain if eaten in excess.
Pouch: The small stomach that is created during most types of weight loss surgery.
Registered Dietitian (R.D.): A health professional who has studied diet and nutrition at an American Dietetic Association (ADA)-approved college program and passed the required exam.
Saturated fat: A type of fat found in high-fat dairy products, animal sources; like fatty fresh and processed meats, the skin and fat of chicken and turkey, lard, palm oil and coconut oil. Eating a diet high in saturated fat may contribute to weight gain, as well as raise blood cholesterol and the increased risk of developing heart disease.
Unsaturated fat: Fats which are found in most nuts, olives, avocados and fatty fish, such as salmon. Unsaturated fats consist of polyunsaturated fats and monosaturated fats.
Vertical Banded Gastroplasty (VBG): A surgical procedure which uses a band and staples to create a small stomach pouch. VGB has been replaced in many programs by the Adjustable Gastric Band.
Weight control: Achieving and maintaining a healthy weight by eating well and getting regular physical activity.
Weight-cycle: The repeated losing and gaining of weight, commonly referred to as “yo-yo” dieting.
WLS: An abbreviation for weight loss surgery.