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Gastric bypass in Turkey is a bariatric intervention that consists of short-circuiting a large part of the stomach and reducing it to a small gastric pouch to reduce the amount of food ingested by the patient and its assimilation by the body. The food goes directly into the middle part of the small intestine.
This operation is for individuals with a BMI of 40 kg/m2 or more and who suffer from diseases related to their obesity as type 2 diabetes, heart complications, high blood pressure, osteoarthritis of the hip or knee, metabolic diseases….
Gastric bypass realized in Turkey is for individuals who have a BMI of 40 kg/m2 or more and suffer from diseases related to their obesity such as respiratory complications, heart problems, severe sleep apnea, high blood pressure…
It is realized when the patient could not lose weight despite all his efforts (diet, sport).
It is for those who are willing to accept the idea of a life-long preparation and follow-up with a big change in eating habits.
The price of a gastric bypass ?
To have the price gastric bypass Turkey, ask for a free online quote, you have also the possibility to contact us by phone on the phone numbers you will find on our website in order to have more information and details of this operation.
How to prepare for it ?
The patient must have a consultation with the surgeon to examine him and speak with him about this procedure, he will evaluate his health as well as his medical history and give him all the steps of gastric bypass.
It is important to notice that a good preparation is fundamental in obesity surgery. It gives better results.
There are some medical tests that must be done before the intervention :
Blood analysis to check the absence of harmful anomalies.
Abdominal ultrasound.
A gastroscopy.
The patient must also do several consultations with health professionals including a consultation with a psychologist, a dietetician, a cardiologist, a lung specialist, diabetologist…He must also be prepared for the postoperative step.
The procedure
Gastric bypass realized in Turkey lasts between 1h30 and 3 hours and is carried out under general anaesthesia, usually under laparoscopy.
During the operation, the stomach will be cut into two parts, a small one which is the functional stomach and a large one which is left in the abdomen. The small intestine is cut at its initial part, and sewn back to the small stomach. A so-called "alimentary" loop which measures one to one and a half metres, and a so-called "biliary" loop are sewn at the first one so that the digestive secretions join the food and digestion begins.
Most of the stomach, the duodenum and the initial part of the small intestine are therefore short circuited.
Thus, this procedure combines three mechanisms :
Restriction, by the small size of the functional stomach.
Malabsorption, by reducing the length of the intestine absorbing food.
Hormonal by the modification of the hormonal cycles regulating glycaemia, satiety...
This intervention is irreversible unlike gastric band.
The surgeon will prescribe you painkillers to reduce the pain.
You will be able to resume your professional activities after one month, but it also depends on your case and the type of your work.
You must keep in mind that you will have to change your eating habits and all your lifestyle by opting for healthy food and sport.
The recommendations of the surgeon must be followed, it is very important for the smooth running of your gastric bypass.
You must have a regular follow up with the surgeon, the psychologist and health specialists who followed you and guided you throughout your intervention.
Moreover, the surgeon will prescribe you a special diet that you must follow after your operation which starts with liquids only, then to ground or soft foods and finally to regular foods while avoiding soft drinks.
Gastric bypass Turkey allows the patient to lose more than a half of his weight, but also treat his health problems related to his obesity while making him regain self confidence and improve the quality of his life personally and socially speaking.
