Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB
Dal Molin Netto, Bárbara [UNIFESP]
Earthman, Carrie P.
Masquio, Deborah Cristina Landi [UNIFESP]
Clemente, Ana Paula Grotti [UNIFESP]
Bettini, Solange Cravo
von Der Heyde, Maria Emilia
Dâmaso, Ana Raimunda [UNIFESP]
É parte deNutrition
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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.
CitaçãoNutrition. New York, v. 33, p. 125-131, 2017.
Agência(s) de FomentoFundação 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)
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