Gastric bypass originated around 40 years ago, when it was observed that removal of small portions of the intestine resulted in rapid postoperative weight loss, despite the amount of diet. This observation was made by two surgeons of the time, Dr. Mason and Dr. Ito, who carried out partial stomach removals due to ulcers. Its implications in reducing the weight of the patients began to surface. Since then bariatric surgery has been seen to be one of the most effective procedures in reducing and preventing gain of weight.
(Carucci et al, pp 119) In the initial procedures, a loop bypass was performed with a much larger stomach. The technique used at the time was the jujeno ileal by pass surgery. This however, led to bile reflux problems which led to the modification in the technique. other complications that were noted following this surgery included post operative fluid and electrolyte imbalances. Among the occasional complications were the formation of oxalate renal stones, migratory polyarthralgia, abdominal bloating and major liver disfunctions.
When complications due to the above mentioned procedure were observed, other surgical methods and techniques were initiated. Mason in 1960s carried out the procedure by bringing up the jujenal loop to the horizontal proximal gastric pouch. Since this method created tension on the jujenal loop, it was modified. The currently used Roux en Y procedure is the modified method that also helped in overcoming bile regurgitation problems. (Beyond Change, 2005)
It was in the 70s that the first attempts of gastroplasty were carried out, where simple gastric restriction was carried out. By partitioning the stomach vertically, Mason was able to utilize the thicker muscles of the stomach which were more resistant to dilatation. In the 80s the introduction of gastric balloons took place. During this time other procedures that were developed included the biliopancreatic diversion, BPD with duodenal switch, gastric banding and pacing, and laparoscopic procedures. (Beyond Change, 2005)