logo
Mother sues surgeon for £200,000 over 'weight loss operation gone wrong'

Mother sues surgeon for £200,000 over 'weight loss operation gone wrong'

Yahoo6 hours ago

A top surgeon is being sued for more than £200,000 after a mother-of-three ended up hospitalised with malnutrition when a weight-loss operation went wrong.
Paramedic Alison Tarrant had struggled with her weight after having her children and in 2019, when 16 stone, decided to undergo a gastric sleeve operation.
The operation is "irreversible" and involves part of her stomach being removed to reduce its capacity to about the size of a banana to prevent overeating.
Top bariatric surgeon Simon Monkhouse carried out the operation successfully, the High Court heard, but after Ms Tarrant reported that she was struggling to eat solid food in the aftermath he went on to carry out another procedure to attempt to stretch out her new smaller stomach using a special medical balloon which he inflated inside her.
However after the balloon procedure, her newly-reduced stomach perforated and begin to "leak," the court has heard, leading to an emergency gastric bypass operation to save her life.
She was left in a life-threatening condition, which saw her hospitalised for "many months" and fed through a tube due to malnutrition.
Ms Tarrant still suffers "ongoing severe health difficulties" and is now suing the surgeon, claiming compensation of more than £200,000 for her life-changing ordeal.
She claims the bid to stretch her insides should not have happened and that she should have been given more support post-op.
But Mr Monkhouse's lawyers are defending the claim and deny negligence, insisting the balloon procedure was the best option given the symptoms she reported.
The court heard Mrs Tarrant, from Eastbourne, East Sussex, had paid privately to have the weight-loss op at the Spire Gatwick Park Hospital, in Horley, Surrey, in September 2019.
Sleeve gastrectomy is a surgical weight-loss procedure, in which approximately 75 to 85% of the stomach is removed, leaving a cylindrical or "sleeve"-shaped stomach, the size of a banana.
After the op, patients have to undergo a phased reintroduction to eating, starting with liquids before moving on to "mush" and then returning to solid food.
But Mrs Tarrant had expressed concerned that she was struggling to make normal progress after the op and to eat enough and keep food down.
After an investigation, the surgeon decided to go ahead in November 2019 with the balloon procedure, having decided that her issues were being caused by the new surgically-reduced stomach being too narrow.
But shortly after the stretching procedure, she developed a disastrous "leak" in her stomach, leading to an emergency gastric bypass operation in December 2019 - reducing her stomach even more to the size of a walnut - followed by months in hospital and ongoing serious issues relating to eating.
Holly Tibbitts, for Mrs Tarrant, who was still too ill to attend court and gave evidence via videolink from her home, told Judge Michael Simon that she didn't receive enough support around returning to eating after the initial op and that, had she done so, her difficulties would have passed without the need for her stomach being stretched.
She said that the risky procedure should not have been carried out without clear evidence that there was a physical "stricture" or a "stenosis" narrowing the stomach and causing the issues, and which she insisted was not the case.
"Sleeve gastrectomy is an irreversible operation which involves removal of a large part of the stomach decreasing its capacity to around 15% of its original volume," said the barrister.
"This results in a significant reduction in the amount of fluid and food that can be taken by the patient after surgery.
"Patients need access to robust support to deal with the dietary lifestyle and psychological changes following bariatric surgery.
"Mrs Tarrant was a vulnerable patient who had been assessed as likely requiring support to adjust post-operatively. She had not progressed as expected...and therefore required further support.
"She had not been seen or assessed by the dietician at all in the post-operative period, despite the recommendations of the guidelines.
"Her support should have been escalated to intensive follow up, including with the dietician, bariatric nurse and psychologist as required.
"Her position is that if her support had been escalated following the six-week post-operative review, her lack of progression in terms of oral intake and symptoms would have been addressed and her symptoms would gradually have resolved.
"She submits that the decision to proceed with balloon dilation at the gastroesophogal junction in the absence of a confirmed stricture or stenosis is illogical and does not stand up to scrutiny.
"Proceeding to balloon dilation in the absence of a confirmed diagnosis of stricture or stenosis falls outside established diagnostic pathways," she added, claiming it "amounted to a breach of duty".
"If there is no stricture or stenosis present, dilation will be of no benefit, but is likely to traumatise other tissues in the area," she continued.
"Both experts agree that she would have avoided the subsequent complications of conversion to gastric bypass- ongoing nausea, vomiting and food intolerance, malnutrition, hypoglycaemia and the need for enteral nutrition- but for the sleeve leak.
"In the circumstances, Mrs Tarrant invites the court to enter judgment in her favour."
Anna Hughes, for Mr Monkhouse, however insisted he had followed the right path and that the balloon stretching procedure had helped Mrs Tarrant eat more easily before her stomach began to leak.
"There is no suggestion at all that the problems experienced were due to a failure to stick to the diet or to any emotional eating problems," he said.
"In view of this, the claimant has not explained how it is that psychological support would have led to a resolution of her symptoms.
"The fact that the claimant's symptoms improved after she had been given the treatment designed to target the functional stenosis (narrowing) is strong evidence that it was in fact a functional stenosis that was causing her problems.
"Even if, which is denied, the dietician and/or psychologist ought to have been contacted prior to the balloon dilatation, there is no evidential basis for any finding that this would have either led to a resolution of the claimant's symptoms and/or that it would have meant that the balloon dilatation was avoided.
"This is an unfortunate case in which the claimant has clearly suffered a very significant injury. The care provided by the defendant was reasonable given the information he had, or could reasonably have had, to hand at that time.
"There has been no causative failure of care in the present case...accordingly, this claim must be dismissed," she said.
The judge will give his ruling in the case at a later date.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

5 foods most likely to give you food poisoning as cases hit decade high
5 foods most likely to give you food poisoning as cases hit decade high

Yahoo

time11 minutes ago

  • Yahoo

5 foods most likely to give you food poisoning as cases hit decade high

If you've ever had food poisoning, you'll know just how unpleasant it can be. The food borne illness, which is caused by bacteria or other toxins lurking in the things we eat, can bring on a host of nasty symptoms like vomiting, high temperature, stomach cramps and diarrhoea. Food poisoning is rarely serious and symptoms typically resolve themselves in a few days. However, Brits need to be especially cautious this summer, as new UK Health Security Agency (UKHSA) data shows that cases of two of the most common food poisoning bugs are on the rise. Rates of Salmonella, often caught from undercooked meat, are currently at a decade high, while Campylobacter infections increased by 17% between 2023 and 2024 – from 60,055 to 70,352. While any improperly handled food can carry risks, certain summer staples are more likely to harbour harmful bacteria if they're not stored or cooked correctly. Here are five foods you'll want to be especially careful with this summer. A UK-wide survey by the Food Standards Agency found that just over 5% of chicken we buy at the supermarket contains Salmonella. While this number might sound alarming, Salmonella is usually killed when chicken is cooked thoroughly on a high heat (it's when we undercook chicken that food poisoning most often happens). To check if your bird is safe to eat, the Food Standards Agency recommends looking for the following visual cues: When you cut into the thickest part of the meat, the juices should run clear. For a whole chicken or other bird, the thickest part is the leg between the drumstick and the breast. There should be no pink or fleshy meat, as this is a sign it is undercooked. Cut the meat open with a clean knife to check it is steaming hot all the way through – you should see steam coming from the meat. When you're short on time, grabbing a bag of Italian side salad can be an easy way to hit your five-a-day without needing to pull out the chopping board. But few people realise that pre-mixed leafy greens can be a harbinger of bacteria, as the moist environment may accelerate the growth of bugs like Salmonella. A study by the University of Leicester found that nutrient-rich sugars, proteins and minerals from the cut salad leaves can leach into the water in the bag, providing the perfect conditions for pathogens to develop. The research authors said that these bacterias can establish themselves so strongly that washing them alone isn't enough to ensure safety. However, you don't need to skip the salad aisle altogether, and you can still safely enjoy bagged versions with your BBQs this summer. The researchers just recommend washing and consuming your salad on the day of purchase, rather than leaving it in the fridge to wilt. Oysters, mussels, shrimp and clams can be staples of summer dining, but they can also be considered a high risk for food poisoning because they can contain harmful bacteria, viruses and toxins like norovirus. Contaminated shellfish can also contain Vibrio, a bacteria that naturally lives in seawater that can lead to mild illness, including diarrhoea and vomiting. In rare cases, it can lead to a more severe infection called Vibrio vulniuficus, which can be fatal. In the UK, an estimated 12,000 to 14,000 people per year experience sickness and diarrhoea after eating seafood, usually from raw oysters. If you want to lower your risk, the UKFSA recommends opting for thoroughly cooked shellfish, as grilling seafood on a high heat kills most harmful pathogens. Avoiding raw or undercooked shellfish minimises your chances of contracting a nasty stomach bug – which is especially important if you have a weakened immune system, liver disease or other underlying health conditions. If you're cooking shellfish at home, make sure you buy it from a reputable fishmonger and store it in the fridge at the correct temperature before cooking thoroughly. Leftover rice can contain spores of a bacterium called Bacillus cereus, which can quickly multiply if left at room temperature. Generally, It's safe to eat cooked rice if it has cooled down quickly, been stored in the fridge and eaten within 24 hours. That said, you should never reheat rice more than once. To store cooked rice safely, you should: Chill it as quickly as possible, ideally within one hour Take it out of the rice cooker, steamer or pan to cool it down faster Consider dividing it into smaller portions to cool it down more quickly Once at room temperature, put it straight into the fridge Don't store it for longer than 24 hours before eating Wondering about rice from your local takeaway? Some food businesses cook their rice and serve it to customers immediately, while others might precook and reheat it before serving. This means it can be hard to tell whether takeaway rice is safe to reheat or not. If in doubt, it's always best to make a fresh portion at home, rather than risking your health. There are few things better in life than a perfectly poached egg on toast, but your favourite brekkie can also be a hidden source of Salmonella, especially if it's eaten raw or undercooked. Studies have found that Salmonella bacteria can harbour both on the eggshell and inside the egg itself. In the past, this made eating runny eggs a bit of a gamble, but most eggs now sold in UK supermarkets carry the British Lion mark. This means they come from hens vaccinated against Salmonella and are produced to strict hygiene standards. If your eggs have the Lion mark, they're generally safe to eat soft-boiled or poached – even for children, pregnant women and older adults. But if the eggs don't have the Lion stamp, such as those bought from local farmer's markets, you should take care to cook them thoroughly until both the white and yolk are firm. To stay extra safe: Store eggs in the fridge and keep them away from strong-smelling foods Check the use-by date before cracking Wash hands and surfaces after handling raw eggs Finally, avoid eating foods made with raw eggs, like homemade mayonnaise or protein shakes, unless you're certain the eggs are British Lion quality. Read more about food poisoning: How one case of food poisoning can do lasting damage to your gut (Yahoo Life UK, 5-min read) How using your phone while cooking could give you food poisoning (Yahoo Life UK, 4-min read) 4 barbecue meat mistakes that could increase your chance of food poisoning (Yahoo Life UK, 5-min read)

WHO expert group fails to find a definitive answer for how COVID-19 began
WHO expert group fails to find a definitive answer for how COVID-19 began

Washington Post

time2 hours ago

  • Washington Post

WHO expert group fails to find a definitive answer for how COVID-19 began

LONDON — An expert group charged by the World Health Organization to investigate how the COVID-19 pandemic started released its final report Friday, reaching an unsatisfying conclusion: Scientists still aren't sure how the worst health emergency in a century began. At a press briefing on Friday, Marietjie Venter, the group's chair, said that most scientific data supports the hypothesis that the new coronavirus jumped to humans from animals.

WHO expert group fails to find a definitive answer for how COVID-19 began
WHO expert group fails to find a definitive answer for how COVID-19 began

Associated Press

time2 hours ago

  • Associated Press

WHO expert group fails to find a definitive answer for how COVID-19 began

LONDON (AP) — An expert group charged by the World Health Organization to investigate how the COVID-19 pandemic started released its final report Friday, reaching an unsatisfying conclusion: Scientists still aren't sure how the worst health emergency in a century began. At a press briefing on Friday, Marietjie Venter, the group's chair, said that most scientific data supports the hypothesis that the new coronavirus jumped to humans from animals. That was also the conclusion drawn by the first WHO expert group that investigated the pandemic's origins in 2021, when scientists concluded the virus likely spread from bats to humans, via another intermediary animal. At the time, WHO said a lab leak was 'extremely unlikely.' Venter said that after more than three years of work, WHO's expert group was unable to get the necessary data to evaluate whether or not COVID-19 was the result of a lab accident, despite repeated requests for hundreds of genetic sequences and more detailed biosecurity information that were made to the Chinese government. 'Therefore, this hypothesis could not be investigated or excluded,' she said. 'It was deemed to be very speculative, based on political opinions and not backed up by science.' She said that the 27-member group did not reach a consensus; one member resigned earlier this week and three others asked for their names to be removed from the report. Venter said there was no evidence to prove that COVID-19 had been manipulated in a lab, nor was there any indication that the virus had been spreading before December 2019 anywhere outside of China. 'Until more scientific data becomes available, the origins of how SARS-CoV-2 entered human populations will remain inconclusive,' Venter said, referring to the scientific name for the COVID-19 virus. WHO Director-General Tedros Adhanom Ghebreyesus said it was a 'moral imperative' to determine how COVID began, noting that the virus killed at least 20 million people, wiped at least $10 trillion from the global economy and upended the lives of billions. Last year, the AP found that the Chinese government froze meaningful domestic and international efforts to trace the virus' origins in the first weeks of the outbreak in 2020 and that WHO itself may have missed early opportunities to investigate how COVID-19 began. U.S. President Donald Trump has long blamed the emergence of the coronavirus on a laboratory accident in China, while a U.S. intelligence analysis found there was insufficient evidence to prove the theory. Chinese officials have repeatedly dismissed the idea that the pandemic could have started in a lab, saying that the search for its origins should be conducted in other countries. Last September, researchers zeroed in on a short list of animals they think might have spread COVID-19 to humans, including racoon dogs, civet cats and bamboo rats. __ The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store