The gastric bypass is a difficult surgery and has many risks. Some of these risks are very serious.

The risks for anesthesia and surgery in general include:

• Allergic reactions to medications.
• Respiratory problems.
• Bleeding, blood clots, infection.
• Heart problems.
• Gastritis (inflamed stomach lining), heartburn, or stomach ulcers.
• Hurt to the stomach, intestines or other organs during surgery.
• Leaks from the line where parts of the stomach have been stapled.
• Poor nutrition.
• Scars on the inside of your belly that may cause a blockage in the intestine in the future.
• Vomit by eating more than your stomach can contain.

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The biggest risks of the gastric bypass diet come from not following the diet correctly.
If you eat too much or eat foods that you should not, you could have complications. These include:

ABANDONMENT SYNDROME: If too much food gets into the intestine quickly ripped away, you are likely to experience nausea, vomiting, dizziness, sweating and diarrhea. Eating too much or too fast, eating foods high in fat or sugar, and not chewing food properly can cause nausea or vomiting after meals.

DEHYTRATION: Because you are not supposed to drink liquids with your meals, some people become dehydrated. That’s why you need to drink 64 ounces (1.9 liters) of water and other liquids during the day.

CONSTIPATION: lack of physical activity and fiber or liquid in your diet can cause constipation.

BLOCKED OPENING OF YOUR STOMACH POUCH: Food can be lodged in the opening of your stomach pouch, even if you carefully follow the diet. The signs and symptoms of a blocked stomach opening include nausea, vomiting, and abdominal pain.

WEIGHT GAIN OR INABILITY TO LOSE WEIGHT: If you continue to gain weight or fail to lose weight with the gastric bypass diet.


Bariatric surgery carries some long-term risks to patients, including:

• Syndrome of dumping, a condition that can cause symptoms such as nausea and dizziness.
• Low blood sugar.
• Malnutrition.
• vomiting.
• Ulcers.
• Intestinal obstruction.
• Hernias