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- Title
Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery.
- Authors
de A. Godoy, Cynthia M.; Aprígio, Luana Celi Silva; de Godoy, Eudes Paiva; Coelho, Daniel; Furtado, Mariana Camara; de Souza, Lourdes Bernadete Rocha; de Oliveira, Antònio Manuel Goveial
- Abstract
Background: Roux-en-Y gastric bypass (RYGB) surgery often leads to food intolerance, especially protein intake.Aim: This is to investigate the association of food intolerance with protein intake and chewing parameters in patients who underwent RYGB surgery 2 years prior.Methods: An observational study was carried out in 30 patients aged between 18 and 60 years old with at least a 2-year postoperative period since undergoing RYGB surgery. A specific questionnaire was applied to obtain a food tolerance score; a masticatory efficiency, chewing cycles, and time were evaluated with a standard test based on the size of the fragmentation of almonds and of meat after a certain chewing time. Protein intake was evaluated by 24-h dietary recall.Results: Mean age was 42.3 ± 11.2 years; mean body mass index was 33 ± 6 kg/m2; and mean time since surgery was 4.9 years. The food tolerance score was 23.4 ± 3.3 points. There was no evidence of an association between food tolerance and chewing efficiency for meat (p = 0.28) nor between food tolerance and protein intake (Spearman correlation coefficient 0.03, p = 0.86). Regarding chewing efficiency with almonds, tolerance was higher in patients with optimal efficiency than among those with good and acceptable efficiency (p = 0.01).Conclusions: In the evaluation of mastication using almonds, food tolerance increased with the number of chewing cycles and with greater chewing efficiency; the same association was not found in the evaluation using red meat.
- Subjects
FOOD intolerance; GASTRIC bypass; DIETARY proteins; MASTICATION; RANK correlation (Statistics)
- Publication
Obesity Surgery, 2018, Vol 28, Issue 6, p1540
- ISSN
0960-8923
- Publication type
Article
- DOI
10.1007/s11695-017-2850-z