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

Abstract Background/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. Subjects/Methods The sample was composed of 41 with extreme obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil.The food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times a week) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected prior to surgery and 6 months post-RYGB. Results Compared to baseline, post-surgery BMI was reduced by 12.9 kg/m2 , corresponding to 63.5% of excess weight loss. Blood glucose, insulin, ferritin, cholesterol, LDL-cholesterol, triglycerides and hemoglobin were reduced 6 months after-RYGB (p