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

Bárbara Dal Molin Netto, Carrie P. Earthman, Gisele Farias, Deborah Cristina Landi Masquio, Ana Paula Grotti Clemente, Priscilla Peixoto, Solange Cravo Bettini, Maria Emilia von Der Heyde, Ana R. Dâmaso

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

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/m2, 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.

Original languageEnglish (US)
Pages (from-to)125-131
Number of pages7
JournalNutrition
Volume33
DOIs
StatePublished - Jan 1 2017

Bibliographical note

Funding Information:
This study was supported by Grant# 2013/04136–4 São Paulo Research Foundation (FAPESP), CNPq, CAPES [BEX 2262/14–2], CAPES 2566/2011, UNIFESP-EPM, supported the Hospital de Clínicas/Federal University of Paraná (UFPR). The authors declare no conflicts of interest.

Publisher Copyright:
© 2016 Elsevier Inc.

Keywords

  • Dietary patterns
  • Obesity
  • Quality of diet
  • Roux-en-Y gastric bypass

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