Food intake after bariatric surgery: an analysis of the macr | 76303


Food intake after bariatric surgery: an analysis of the macronutrients and adequacy of food groups to the specific pyramid

Author(s): Zaparolli, Marília1; Reichmann, Michelle TF; Da Cruz, Magda RR2; Madolozzo Schieferdecker, Maria Eliana3; Pereira, Guilherme4; Taconeli, Cesar5; Radominski, Rosana6; Ligocki Campos, Antônio Carlos7

Introduction: The failure of clinical treatment for weight loss has made bariatric surgery an effective treatment for obesity. Roux-en-Y gastric bypass is currently considered the gold standard in bariatric surgery. The objective of the study is to analyze the macronutrient intake in the postoperative period of bariatric surgery, as well as to compare the consumption of the different food groups with the specific pyramid.

Methods: 106 patients were selected, operated from 2007 to 2014, in multidisciplinary follow-up at a center of excellence in bariatric surgery, located in Curitiba-PR, Brazil. Demographic and clinical data, laboratory tests, anthropometric and dietary data, were collected. The analysis of characterization of the sample was performed from descriptive statistical analysis and for the percentage distribution of macronutrients was used the Dirichlet Regression model.

Results: By analyzing the specific food pyramid, it was observed that the mean values of protein, fruit and vegetable consumption were within the recommended values. The average consumption of grains and cereals was above ideal from the sixth month, increasing the prevalence of inadequacy at 12 months.

Discussion: The appearance of intolerances after bariatric surgery may favor the increase of carbohydrate consumption, since it acceptance and digestibility are easier.

Conclusion: It was observed that, although the quality of feeding improved after 6 months postoperatively. However, after this period, there was a tendency to return to the preoperative food pattern.

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Citations : 2439

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Journal Highlights
  • Blood Glucose
  • Dietary Supplements
  • Cholesterol, Dehydration
  • Digestion
  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics