Bárbara Dal Molin Netto1, Carrie P Earthman2, Gisele Farias3, Deborah Cristina Landi Masquio4, Ana Paula Grotti Clemente4, Priscilla Peixoto5, Solange Cravo Bettini3, Maria Emilia von Der Heyde6, Ana R Dâmaso7. 1. Postgraduate Program of Nutrition, Universidade Federal de São Paulo - Escola Paulista de Medicina - UNIFESP-EPM. Post Graduate Program in Nutrition, São Paulo, SP, Brazil. Electronic address: barbaradmnetto@gmail.com. 2. Department of Food Science and Nutrition, University of Minnesota - Twin Cities, Minneapolis, MN. 3. Bariatric Surgery Service of Hospital de Clínicas, Federal University of Paraná, Curitiba, PR, Brazil. 4. Postgraduate Program of Nutrition, Universidade Federal de São Paulo - Escola Paulista de Medicina - UNIFESP-EPM. Post Graduate Program in Nutrition, São Paulo, SP, Brazil. 5. Undergraduate in Nutrition, Federal University of Paraná, Curitiba, PR, Brazil. 6. Department of Nutrition, Federal University of Paraná, Curitiba, PR, Brazil. 7. Postgraduate Program of Nutrition, Universidade Federal de São Paulo - Escola Paulista de Medicina - UNIFESP-EPM. Post Graduate Program in Nutrition, São Paulo, SP, Brazil. Electronic address: ana.damaso@unifesp.br.
Abstract
OBJECTIVE: Significant changes in the preference for different dietary components have been observed after Roux-en-Y gastric bypass (RYGB). The aim of this study was to evaluate the early post-RYGB changes in quality of eating patterns and their relationship to weight loss and metabolic parameters. METHODS: The sample was composed of 41 extremely obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times/wk) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected before surgery and 6 mo post-RYGB. RESULTS: Compared with baseline, the postsurgery body mass index was reduced by 12.9 kg/m2, corresponding to an excess weight loss of 63.5%. Blood glucose, insulin, ferritin, cholesterol, low-density lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The consumption frequency of many foods defined as unhealthy decreased after surgery (e.g., from 15.4% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and from 0% to 25.6% for plain yogurt). There was a decrease in the frequency of individuals who reported consuming fruit and vegetables. Conversely, insulin, glucose, and TG levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. CONCLUSION: Participants in the present study appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss. Copyright Â
OBJECTIVE: Significant changes in the preference for different dietary components have been observed after Roux-en-Y gastric bypass (RYGB). The aim of this study was to evaluate the early post-RYGB changes in quality of eating patterns and their relationship to weight loss and metabolic parameters. METHODS: The sample was composed of 41 extremely obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times/wk) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected before surgery and 6 mo post-RYGB. RESULTS: Compared with baseline, the postsurgery body mass index was reduced by 12.9 kg/m2, corresponding to an excess weight loss of 63.5%. Blood glucose, insulin, ferritin, cholesterol, low-density lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The consumption frequency of many foods defined as unhealthy decreased after surgery (e.g., from 15.4% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and from 0% to 25.6% for plain yogurt). There was a decrease in the frequency of individuals who reported consuming fruit and vegetables. Conversely, insulin, glucose, and TG levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. CONCLUSION:Participants in the present study appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss. Copyright Â
Authors: Yang Hu; Gang Ji; Guanya Li; Peter Manza; Wenchao Zhang; Jia Wang; Ganggang Lv; Yang He; Zhida Zhang; Kai Yuan; Karen M von Deneen; Antao Chen; Guangbin Cui; Huaning Wang; Corinde E Wiers; Nora D Volkow; Yongzhan Nie; Yi Zhang; Gene-Jack Wang Journal: Cereb Cortex Date: 2021-01-05 Impact factor: 5.357
Authors: Sunil Kumar; Raymond Lau; Thomas Palaia; Christopher Hall; Jenny Lee; Keneth Hall; Collin E Brathwaite; Louis Ragolia Journal: Ann Med Surg (Lond) Date: 2016-11-17