Surgery for Obesity - An Update of a Randomized Trial
Autor: | Barbara M. Rhode, R Nohr, Forse Ra, Lloyd D. MacLean |
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Rok vydání: | 1995 |
Předmět: |
medicine.medical_specialty
Nutrition and Dietetics business.industry Endocrinology Diabetes and Metabolism Stomach Anastomosis medicine.disease Obesity Surgery law.invention medicine.anatomical_structure Randomized controlled trial law Medicine Ingestion medicine.symptom Pouch business Weight gain Body mass index |
Zdroj: | Obesity Surgery. 5:145-150 |
ISSN: | 1708-0428 0960-8923 |
DOI: | 10.1381/096089295765557917 |
Popis: | BACKGROUND: A prospective, randomized trial comparing vertical banded gastroplasty (VBG) and gastric bypass (GB) was performed on 106 patients between 1987 and 1990. METHODS AND RESULTS: Failures of these two operations (manifested by failure to lose weight, late weight gain or intolerance of adequate oral intake) were treated by means of a third operation, isolated gastric bypass (IGB), in which the small gastric pouch was isolated from the gastric fundus. The latter operation was significantly better than VBG or GB and achieved a 63% success rate, i.e. body mass index (BMI)35 kg m(2) and less than 50% excess weight. During the year following this trial an additional 54 patients underwent IGB. When this operation was performed for morbid obesity and was the Initial procedure, 96% of the patients achieved a successful result. If IGB was performed as a revision procedure or for super obesity (BMI50 kg m(2)), the success rate was 63% with 100% follow-up at 40 months. Major morbidity occurred in six of the 160 patients who underwent 195 operations (the trial period and subsequent year). There were no deaths and follow-up was 98%. CONCLUSIONS: The ideal gastric operation based on this study emphasizes the following requirements: a small pouch (15 ml) totally separated from the stomach, a pouch not dependent on staples, placed in the dependent position to prevent stasis, constructed without foreign material and with an anastomosis which permits ingestion of solid food. |
Databáze: | OpenAIRE |
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