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 met...
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| Veröffentlicht in: | Nutrition (Burbank, Los Angeles County, Calif.) Los Angeles County, Calif.), 2016 |
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| creator | Molin Netto, Bárbara Dal Earthman, Carrie P Farias, Gisele Landi Masquio, Deborah Cristina Grotti Clemente, Ana Paula Peixoto, Priscilla Bettini, Solange Cravo von Der Heyde, Maria Emilia Dâmaso, Ana R |
| description | 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 |
| doi_str_mv | 10.1016/j.nut.2016.05.007 |
| format | Article |
| fullrecord | <record><control><sourceid>elsevier</sourceid><recordid>TN_cdi_elsevier_clinicalkeyesjournals_1_s2_0_S0899900716300806</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>1_s2_0_S0899900716300806</els_id><sourcerecordid>1_s2_0_S0899900716300806</sourcerecordid><originalsourceid>FETCH-elsevier_clinicalkeyesjournals_1_s2_0_S08999007163008063</originalsourceid><addsrcrecordid>eNqlTzFOAzEQdBEkEuABdPuBmHUijrhJAQpQExoqy_jWyR4-Ozo7ifg9PsEPqGZmZ2alEeJWoVSomrtOxmORi0ol3kvEh4mY4krrua78Usxy7hBR6UZPBW9s4biDgy2FhpjBxhZ8Si24fWJHYDO0VK2eo40Fkocz8W5fIKT8m-b-MKQTjVZPxX6mwA7qyXOodV-78Pbx8ngtLrwNmW7-8EqsnzfvT69zquLENBgXOLKz4Yu-KXfpOMSaM8rkhUGzHReMA1SzRFxhs_z3gx86zV8x</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Eating patterns and food choice as determinant of weight loss and improve of metabolic profile after RYGB</title><source>ScienceDirect Journals (5 years ago - present)</source><source>ProQuest Central UK/Ireland</source><creator>Molin Netto, Bárbara Dal ; Earthman, Carrie P ; Farias, Gisele ; Landi Masquio, Deborah Cristina ; Grotti Clemente, Ana Paula ; Peixoto, Priscilla ; Bettini, Solange Cravo ; von Der Heyde, Maria Emilia ; Dâmaso, Ana R</creator><creatorcontrib>Molin Netto, Bárbara Dal ; Earthman, Carrie P ; Farias, Gisele ; Landi Masquio, Deborah Cristina ; Grotti Clemente, Ana Paula ; Peixoto, Priscilla ; Bettini, Solange Cravo ; von Der Heyde, Maria Emilia ; Dâmaso, Ana R</creatorcontrib><description>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<0.05).The consumption frequency of many foods defined as unhealthy food decreased after surgery (e.g. from 15.4% to 5.1% for pizza and 18.0% to 0.0% for hamburger), and some healthy food increased (e.g. from 0.0% to 5.1% for fish and from 0.0% 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 triglyceride levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Our study participants appeared to develop a healthier dietary pattern by six months after RYGB. These results show that healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.</description><identifier>ISSN: 0899-9007</identifier><identifier>DOI: 10.1016/j.nut.2016.05.007</identifier><language>eng</language><subject>Gastroenterology and Hepatology</subject><ispartof>Nutrition (Burbank, Los Angeles County, Calif.), 2016</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids></links><search><creatorcontrib>Molin Netto, Bárbara Dal</creatorcontrib><creatorcontrib>Earthman, Carrie P</creatorcontrib><creatorcontrib>Farias, Gisele</creatorcontrib><creatorcontrib>Landi Masquio, Deborah Cristina</creatorcontrib><creatorcontrib>Grotti Clemente, Ana Paula</creatorcontrib><creatorcontrib>Peixoto, Priscilla</creatorcontrib><creatorcontrib>Bettini, Solange Cravo</creatorcontrib><creatorcontrib>von Der Heyde, Maria Emilia</creatorcontrib><creatorcontrib>Dâmaso, Ana R</creatorcontrib><title>Eating patterns and food choice as determinant of weight loss and improve of metabolic profile after RYGB</title><title>Nutrition (Burbank, Los Angeles County, Calif.)</title><description>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<0.05).The consumption frequency of many foods defined as unhealthy food decreased after surgery (e.g. from 15.4% to 5.1% for pizza and 18.0% to 0.0% for hamburger), and some healthy food increased (e.g. from 0.0% to 5.1% for fish and from 0.0% 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 triglyceride levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Our study participants appeared to develop a healthier dietary pattern by six months after RYGB. These results show that healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.</description><subject>Gastroenterology and Hepatology</subject><issn>0899-9007</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNqlTzFOAzEQdBEkEuABdPuBmHUijrhJAQpQExoqy_jWyR4-Ozo7ifg9PsEPqGZmZ2alEeJWoVSomrtOxmORi0ol3kvEh4mY4krrua78Usxy7hBR6UZPBW9s4biDgy2FhpjBxhZ8Si24fWJHYDO0VK2eo40Fkocz8W5fIKT8m-b-MKQTjVZPxX6mwA7qyXOodV-78Pbx8ngtLrwNmW7-8EqsnzfvT69zquLENBgXOLKz4Yu-KXfpOMSaM8rkhUGzHReMA1SzRFxhs_z3gx86zV8x</recordid><startdate>2016</startdate><enddate>2016</enddate><creator>Molin Netto, Bárbara Dal</creator><creator>Earthman, Carrie P</creator><creator>Farias, Gisele</creator><creator>Landi Masquio, Deborah Cristina</creator><creator>Grotti Clemente, Ana Paula</creator><creator>Peixoto, Priscilla</creator><creator>Bettini, Solange Cravo</creator><creator>von Der Heyde, Maria Emilia</creator><creator>Dâmaso, Ana R</creator><scope/></search><sort><creationdate>2016</creationdate><title>Eating patterns and food choice as determinant of weight loss and improve of metabolic profile after RYGB</title><author>Molin Netto, Bárbara Dal ; Earthman, Carrie P ; Farias, Gisele ; Landi Masquio, Deborah Cristina ; Grotti Clemente, Ana Paula ; Peixoto, Priscilla ; Bettini, Solange Cravo ; von Der Heyde, Maria Emilia ; Dâmaso, Ana R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-elsevier_clinicalkeyesjournals_1_s2_0_S08999007163008063</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Gastroenterology and Hepatology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Molin Netto, Bárbara Dal</creatorcontrib><creatorcontrib>Earthman, Carrie P</creatorcontrib><creatorcontrib>Farias, Gisele</creatorcontrib><creatorcontrib>Landi Masquio, Deborah Cristina</creatorcontrib><creatorcontrib>Grotti Clemente, Ana Paula</creatorcontrib><creatorcontrib>Peixoto, Priscilla</creatorcontrib><creatorcontrib>Bettini, Solange Cravo</creatorcontrib><creatorcontrib>von Der Heyde, Maria Emilia</creatorcontrib><creatorcontrib>Dâmaso, Ana R</creatorcontrib><jtitle>Nutrition (Burbank, Los Angeles County, Calif.)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Molin Netto, Bárbara Dal</au><au>Earthman, Carrie P</au><au>Farias, Gisele</au><au>Landi Masquio, Deborah Cristina</au><au>Grotti Clemente, Ana Paula</au><au>Peixoto, Priscilla</au><au>Bettini, Solange Cravo</au><au>von Der Heyde, Maria Emilia</au><au>Dâmaso, Ana R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Eating patterns and food choice as determinant of weight loss and improve of metabolic profile after RYGB</atitle><jtitle>Nutrition (Burbank, Los Angeles County, Calif.)</jtitle><date>2016</date><risdate>2016</risdate><issn>0899-9007</issn><abstract>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<0.05).The consumption frequency of many foods defined as unhealthy food decreased after surgery (e.g. from 15.4% to 5.1% for pizza and 18.0% to 0.0% for hamburger), and some healthy food increased (e.g. from 0.0% to 5.1% for fish and from 0.0% 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 triglyceride levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Our study participants appeared to develop a healthier dietary pattern by six months after RYGB. These results show that healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.</abstract><doi>10.1016/j.nut.2016.05.007</doi></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present); ProQuest Central UK/Ireland |
| subjects | Gastroenterology and Hepatology |
| title | Eating patterns and food choice as determinant of weight loss and improve of metabolic profile after RYGB |
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