Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery.
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| Abstract | BACKGROUND: 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.
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| Authors | Cynthia M de A Godoy, Luana Celi Silva Aprígio, Eudes Paiva de Godoy, Mariana Camara Furtado, Daniel Coelho, Lourdes Bernadete Rocha de Souza, Antònio Manuel Goveial de Oliveira |
| Journal | Obesity surgery (Obes Surg) Vol. 28 Issue 6 Pg. 1540-1545 (06 2018) ISSN: 1708-0428 [Electronic] United States |
| PMID | 29623666 (Publication Type: Journal Article, Observational Study) |
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