Mette Søndergaard Nielsen1,2, Simone Rasmussen1, Bodil Just Christensen3, Christian Ritz1, Carel W le Roux4,5, Julie Berg Schmidt1, Anders Sjödin1. 1. Department of Nutrition, Exercise and Sports, Faculty of Science (Obesity Research), University of Copenhagen, Copenhagen, Denmark. 2. The Danish Diabetes Academy, Odense University Hospital, Odense, Denmark. 3. Department of Food and Resource Economics, Faculty of Science, University of Copenhagen, Copenhagen, Denmark. 4. Investigative Science, Imperial College London, London, UK. 5. Diabetes Complications Research Centre, Conway Institute, University College Dublin, Dublin, Ireland.
Abstract
OBJECTIVE: Using an ad libitum buffet meal targeting direct behavior, the authors of the current study previously reported no effect of Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) surgery on food preferences 6 months after surgery. The current study investigated changes in food preferences at 18 months after surgery and whether changes in food preferences at 6 months predicted weight loss. METHODS: Twenty food items separated into the following food categories were served at the buffet meal: high-fat, low-fat, sweet, savory, high-fat savory, high-fat sweet, low-fat savory, and low-fat sweet. Energy intake and intake from each of the food items were registered. Energy intake prior to the meal was standardized. RESULTS: Thirty-nine subjects completed visits before surgery and 18 months following RYGB (n = 29) and SG (n = 10) surgery. Energy intake decreased 41% (4,470 ± 209 kJ vs. 2,618 ± 209 kJ, P < 0.001), but no change occurred in relative energy intake from any of the food categories (all P ≥ 0.23), energy density (P = 0.20), or macronutrient intake (all P ≥ 0.28). However, changes in high-fat food intake, protein intake, energy intake, and energy density at 6 months predicted weight loss at 18 months (P ≤ 0.02). CONCLUSIONS: RYGB surgery and SG surgery do not affect food preferences. However, changes in food preferences seem to be predictive of weight loss.
OBJECTIVE: Using an ad libitum buffet meal targeting direct behavior, the authors of the current study previously reported no effect of Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) surgery on food preferences 6 months after surgery. The current study investigated changes in food preferences at 18 months after surgery and whether changes in food preferences at 6 months predicted weight loss. METHODS: Twenty food items separated into the following food categories were served at the buffet meal: high-fat, low-fat, sweet, savory, high-fat savory, high-fat sweet, low-fat savory, and low-fat sweet. Energy intake and intake from each of the food items were registered. Energy intake prior to the meal was standardized. RESULTS: Thirty-nine subjects completed visits before surgery and 18 months following RYGB (n = 29) and SG (n = 10) surgery. Energy intake decreased 41% (4,470 ± 209 kJ vs. 2,618 ± 209 kJ, P < 0.001), but no change occurred in relative energy intake from any of the food categories (all P ≥ 0.23), energy density (P = 0.20), or macronutrient intake (all P ≥ 0.28). However, changes in high-fat food intake, protein intake, energy intake, and energy density at 6 months predicted weight loss at 18 months (P ≤ 0.02). CONCLUSIONS: RYGB surgery and SG surgery do not affect food preferences. However, changes in food preferences seem to be predictive of weight loss.
Authors: Hisham Hussan; Samuel Akinyeye; Maria Mihaylova; Eric McLaughlin; ChienWei Chiang; Steven K Clinton; David Lieberman Journal: Obes Surg Date: 2022-06-22 Impact factor: 3.479
Authors: Kellie M Hyde; Ginger D Blonde; Marco Bueter; Carel W le Roux; Alan C Spector Journal: Am J Physiol Regul Integr Comp Physiol Date: 2020-02-21 Impact factor: 3.619