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dc.contributor.authorDal Molin Netto, Bárbara [UNIFESP]
dc.contributor.authorEarthman, Carrie P.
dc.contributor.authorFarias, Gisele
dc.contributor.authorMasquio, Deborah Cristina Landi [UNIFESP]
dc.contributor.authorClemente, Ana Paula Grotti [UNIFESP]
dc.contributor.authorPeixoto, Priscilla
dc.contributor.authorBettini, Solange Cravo
dc.contributor.authorvon Der Heyde, Maria Emilia
dc.contributor.authorDâmaso, Ana Raimunda [UNIFESP]
dc.date.accessioned2020-07-31T12:46:59Z
dc.date.available2020-07-31T12:46:59Z
dc.date.issued2017
dc.identifierhttps://dx.doi.org/10.1016/j.nut.2016.05.007
dc.identifier.citationNutrition. New York, v. 33, p. 125-131, 2017.
dc.identifier.issn0899-9007
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/56508
dc.description.abstractObjective: 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.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipUniversidade Federal de São Paulo (UNIFESP)-Escola Paulista de Medicina (EPM)
dc.format.extent125-131
dc.language.isoeng
dc.publisherElsevier Science Inc
dc.relation.ispartofNutrition
dc.rightsAcesso aberto
dc.subjectQuality of dieten
dc.subjectDietary patternsen
dc.subjectRoux-en-Y gastric bypassen
dc.subjectObesityen
dc.titleEating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGBen
dc.typeArtigo
dc.description.affiliationUniv Fed Sao Paulo, UNIFESP EPM, Post Grad Program Nutr, Postgrad Program Nutr, Escola Paulista Med, Sao Paulo, SP, Brazil
dc.description.affiliationUniv Minnesota, Dept Food Sci & Nutr, Minneapolis, MN USA
dc.description.affiliationUniv Fed Parana, Bariatr Surg Serv, Hosp Clin, Curitiba, PR, Brazil
dc.description.affiliationUniv Fed Parana, Undergrad Nutr, Curitiba, PR, Brazil
dc.description.affiliationUniv Fed Parana, Dept Nutr, Curitiba, PR, Brazil
dc.description.affiliationUnifespPostgraduate Program of Nutrition, Universidade Federal de São Paulo – Escola Paulista de Medicina – UNIFESP-EPM. Post Graduate Program in Nutrition, São Paulo, SP, Brazil
dc.description.sponsorshipIDFAPESP: 2013/04136-4
dc.description.sponsorshipIDCAPES: BEX 2262/14-2
dc.description.sponsorshipIDCAPES: 2566/2011
dc.identifier.doi10.1016/j.nut.2016.05.007
dc.description.sourceWeb of Science
dc.identifier.wosWOS:000390981000019
dc.coverageNew York
dc.citation.volume33


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