Shiri Sherf-Dagan1, Keren Hod2, Assaf Buch3,4, Limor Mardy-Tilbor5, Ziva Regev6, Tair Ben-Porat7, Nasser Sakran8,9, David Goitein8,10,11, Asnat Raziel8. 1. Department of Nutrition, Assuta Medical Center, Tel-Aviv, Israel. shirisherf@gmail.com. 2. Research Division, Epidemiological service, Assuta Medical Center, Tel-Aviv, Israel. 3. Institute of Endocrinology, Metabolism and Hypertension, Tel-Aviv Sourasky Medical Center, Tel-Aviv, Israel. 4. School of Nutritional Sciences, The Hebrew University of Jerusalem, Rehovot, Israel. 5. Department of Nutrition, Assuta Medical Center, Tel-Aviv, Israel. 6. Maccabi Healthcare Services, Tel-Aviv, Israel. 7. Department of Nutrition, Hadassah-Hebrew University Medical Center, Jerusalem, Israel. 8. Assia Medical Group, Assuta Medical Center, Tel-Aviv, Israel. 9. Department of Surgery A, Emek Medical Center, Afula, affiliated with Rappaport Faculty of Medicine, Technion Israel Institute of Technology, Haifa, Israel. 10. Department of Surgery C, Sheba Medical Center, Tel Hashomer, Israel. 11. Sackler Faculty of Medicine, Tel-Aviv University, Tel-Aviv, Israel.
Abstract
INTRODUCTION: Data on vegetarianism and bariatric surgery (BS) are scarce. We herein describe the health and nutritional status of vegetarian patients who plan to undergo BS and propose combined recommendations for vegetarian patients who undergo BS, based on our clinical experience and current scientific literature in both nutrition fields. METHODS: Cross-sectional analysis of a prospectively maintained database of all primary laparoscopic sleeve gastrectomies (LSG) performed at a bariatric center of excellence between January 2014 and November 2016 was carried out querying patients who declared a vegetarian or vegan lifestyle before surgery. Preoperative data collected included demographics, anthropometrics, dietary patterns, supplementation use, physical activity, smoking habits, co-morbidities, and blood tests. Each vegetarian was matched to five different omnivores based on age, gender, and BMI. RESULTS: During the study period, 1470 patients underwent primary LSG surgery (63.7% females). Twenty-one declared a vegetarian or vegan lifestyle (1.4%) pre-surgery. Most were classified as lacto-ovo (57.1%) and were driven from ethical reasons (85.7%). No differences were found between vegetarian and omnivore LSG candidates regarding co-morbidities and nutritional deficiencies, except for lower prevalence of impaired fasting glucose (14.3 vs. 47.1%;P = 0.007), lower ferritin levels (54.3 ± 50.5 vs. 96.8 ± 121.8 ng/ml; P = 0.052) and higher transferrin levels (313.9 ± 42.7 vs. 278.4 ± 40.4 mg/dl; P = 0.009) among the vegetarian cohort. Preoperative use of vitamin B12 and iron supplementation was higher among vegetarian LSG candidates than their omnivore counterparts (57.1 vs. 6.7%;P < 0.001 and 23.8 vs. 6.7%; P = 0.015, respectively). CONCLUSIONS: Vegetarians have comparable health status and nutritional deficiencies, lower iron stores, and higher supplementation use before surgery compared to omnivore LSG candidates.
INTRODUCTION: Data on vegetarianism and bariatric surgery (BS) are scarce. We herein describe the health and nutritional status of vegetarian patients who plan to undergo BS and propose combined recommendations for vegetarian patients who undergo BS, based on our clinical experience and current scientific literature in both nutrition fields. METHODS: Cross-sectional analysis of a prospectively maintained database of all primary laparoscopic sleeve gastrectomies (LSG) performed at a bariatric center of excellence between January 2014 and November 2016 was carried out querying patients who declared a vegetarian or vegan lifestyle before surgery. Preoperative data collected included demographics, anthropometrics, dietary patterns, supplementation use, physical activity, smoking habits, co-morbidities, and blood tests. Each vegetarian was matched to five different omnivores based on age, gender, and BMI. RESULTS: During the study period, 1470 patients underwent primary LSG surgery (63.7% females). Twenty-one declared a vegetarian or vegan lifestyle (1.4%) pre-surgery. Most were classified as lacto-ovo (57.1%) and were driven from ethical reasons (85.7%). No differences were found between vegetarian and omnivore LSG candidates regarding co-morbidities and nutritional deficiencies, except for lower prevalence of impaired fasting glucose (14.3 vs. 47.1%;P = 0.007), lower ferritin levels (54.3 ± 50.5 vs. 96.8 ± 121.8 ng/ml; P = 0.052) and higher transferrin levels (313.9 ± 42.7 vs. 278.4 ± 40.4 mg/dl; P = 0.009) among the vegetarian cohort. Preoperative use of vitamin B12 and iron supplementation was higher among vegetarian LSG candidates than their omnivore counterparts (57.1 vs. 6.7%;P < 0.001 and 23.8 vs. 6.7%; P = 0.015, respectively). CONCLUSIONS: Vegetarians have comparable health status and nutritional deficiencies, lower iron stores, and higher supplementation use before surgery compared to omnivore LSG candidates.
Authors: Christian S Kessler; Sophie Holler; Sebastian Joy; Anand Dhruva; Andreas Michalsen; Gustav Dobos; Holger Cramer Journal: Forsch Komplementmed Date: 2016-04-12
Authors: Jeffrey I Mechanick; Adrienne Youdim; Daniel B Jones; W Timothy Garvey; Daniel L Hurley; M Molly McMahon; Leslie J Heinberg; Robert Kushner; Ted D Adams; Scott Shikora; John B Dixon; Stacy Brethauer Journal: Obesity (Silver Spring) Date: 2013-03 Impact factor: 5.002
Authors: Antonio J Martínez-Ortega; Gabriel Olveira; José L Pereira-Cunill; Carmen Arraiza-Irigoyen; José M García-Almeida; José A Irles Rocamora; María J Molina-Puerta; Juan B Molina Soria; Juana M Rabat-Restrepo; María I Rebollo-Pérez; María P Serrano-Aguayo; Carmen Tenorio-Jiménez; Francisco J Vílches-López; Pedro P García-Luna Journal: Nutrients Date: 2020-07-06 Impact factor: 5.717
Authors: Inger-Cecilia Mayer Labba; Michael Hoppe; Elisabeth Gramatkovski; Martin Hjellström; Mehdi Abdollahi; Ingrid Undeland; Lena Hulthén; Ann-Sofie Sandberg Journal: Nutrients Date: 2022-07-30 Impact factor: 6.706