Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB

Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB

Author Dal Molin Netto, Bárbara Autor UNIFESP Google Scholar
Earthman, Carrie P. Google Scholar
Farias, Gisele Google Scholar
Masquio, Deborah Cristina Landi Autor UNIFESP Google Scholar
Clemente, Ana Paula Grotti Autor UNIFESP Google Scholar
Peixoto, Priscilla Google Scholar
Bettini, Solange Cravo Google Scholar
von Der Heyde, Maria Emilia Google Scholar
Dâmaso, Ana Raimunda Autor UNIFESP Google Scholar
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/m(2), 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. (C) 2016 Elsevier Inc. All rights reserved.
Keywords Quality of diet
Dietary patterns
Roux-en-Y gastric bypass
xmlui.dri2xhtml.METS-1.0.item-coverage New York
Language English
Sponsor Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Universidade Federal de São Paulo (UNIFESP)-Escola Paulista de Medicina (EPM)
Grant number FAPESP: 2013/04136-4
CAPES: BEX 2262/14-2
CAPES: 2566/2011
Date 2017
Published in Nutrition. New York, v. 33, p. 125-131, 2017.
ISSN 0899-9007 (Sherpa/Romeo, impact factor)
Publisher Elsevier Science Inc
Extent 125-131
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000390981000019

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