Changes in Nutrients and Food Groups Intake Following Laparoscopic Roux-en-Y Gastric Bypass (RYGB) View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2014-11

AUTHORS

Gary D. Miller, Amber Norris, Adolfo Fernandez

ABSTRACT

BACKGROUND: Serial changes in dietary intake, including specific food groups and nutrients during the first year following Roux-en-Y gastric bypass (RYGB) are of interest due to surgically induced alterations in meal size, food intolerances present after surgery, and potential nutrient deficiencies. To help improve the nutritional health of surgical patients, this study's purpose was to examine changes in macro- and micronutrients, food groups, and selected foods during 12 months of follow-up in post-RYGB individuals. METHODS: RYGB patients (n = 17) completed 4-day food records at baseline (prior to surgery) and then at 3 weeks, 3 months, 6 months, and 12 months after surgery. Mean daily intake was determined at each time for energy intake, macro- and micronutrients, food groups, and selected foods in targeted food groups. RESULTS: A dramatic decrease in mean (± SEM) daily energy intake occurred--2,150 ± 165 kcal at baseline vs. 649 ± 40 kcal at 3 weeks; energy intake continually increased to a high of 1,307 ± 129 kcal by 12 months. More than 50 % of patients had low intake of vitamins D, E, C, folate, and calcium, magnesium, and potassium at 12 months. Servings from vegetables, grains, fats, and sweetened beverages were lower, whereas, meats, dairy, fruits, and sweets showed only small, transient changes following surgery. CONCLUSIONS: The reduction in energy intake following RYGB is from selected food groups and not solely a reduction in portion sizes across the diet. The lower intake of micronutrients indicates potential risk for deficiencies unless supplements are used. These findings can help in the clinical management of surgical patients to improve nutritional health. More... »

PAGES

1926-1932

References to SciGraph publications

  • 2010-02. Long-Term Nutritional Outcome After Gastric Bypass in OBESITY SURGERY
  • 2003-02. Obese Patients Have Inadequate Protein Intake Related to Protein Intolerance Up to 1 Year Following Roux-en-Y Gastric Bypass in OBESITY SURGERY
  • 2006-02. Effect of roux-en-Y gastric bypass on satiety and food likes: The role of genetics in JOURNAL OF GASTROINTESTINAL SURGERY
  • 2011-11. Dietary Protein Intake and Bariatric Surgery Patients: A Review in OBESITY SURGERY
  • 2004-09. Calorie Intake and Meal Patterns up to 4 Years after Roux-en-Y Gastric Bypass Surgery in OBESITY SURGERY
  • 2006-01. Impact of Varying Levels of Protein Intake on Protein Status Indicators after Gastric Bypass in Patients with Multiple Complications Requiring Nutritional Support in OBESITY SURGERY
  • 2002-06. Factors influencing energy intake and body weight loss after gastric bypass in EUROPEAN JOURNAL OF CLINICAL NUTRITION
  • 2007-11. Gastrointestinal and Nutritional Complications After Bariatric Surgery in THE AMERICAN JOURNAL OF GASTROENTEROLOGY
  • 2006-07. Weight, Dietary and Physical Activity Behaviors Two Years after Gastric Bypass in OBESITY SURGERY
  • 2006-08. Comparison of Nutritional Consequences of Conventional Therapy of Obesity, Adjustable Gastric Banding, and Gastric Bypass in OBESITY SURGERY
  • 2005-03. Unchanged Hypovitaminosis D and Secondary Hyperparathyroidism in Morbid Obesity after Bariatric Surgery in OBESITY SURGERY
  • 2005-02. Nutritional Deficiencies following Bariatric Surgery: What Have We Learned? in OBESITY SURGERY
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    http://scigraph.springernature.com/pub.10.1007/s11695-014-1259-1

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    http://dx.doi.org/10.1007/s11695-014-1259-1

    DIMENSIONS

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    https://www.ncbi.nlm.nih.gov/pubmed/24748474


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    45 schema:description BACKGROUND: Serial changes in dietary intake, including specific food groups and nutrients during the first year following Roux-en-Y gastric bypass (RYGB) are of interest due to surgically induced alterations in meal size, food intolerances present after surgery, and potential nutrient deficiencies. To help improve the nutritional health of surgical patients, this study's purpose was to examine changes in macro- and micronutrients, food groups, and selected foods during 12 months of follow-up in post-RYGB individuals. METHODS: RYGB patients (n = 17) completed 4-day food records at baseline (prior to surgery) and then at 3 weeks, 3 months, 6 months, and 12 months after surgery. Mean daily intake was determined at each time for energy intake, macro- and micronutrients, food groups, and selected foods in targeted food groups. RESULTS: A dramatic decrease in mean (± SEM) daily energy intake occurred--2,150 ± 165 kcal at baseline vs. 649 ± 40 kcal at 3 weeks; energy intake continually increased to a high of 1,307 ± 129 kcal by 12 months. More than 50 % of patients had low intake of vitamins D, E, C, folate, and calcium, magnesium, and potassium at 12 months. Servings from vegetables, grains, fats, and sweetened beverages were lower, whereas, meats, dairy, fruits, and sweets showed only small, transient changes following surgery. CONCLUSIONS: The reduction in energy intake following RYGB is from selected food groups and not solely a reduction in portion sizes across the diet. The lower intake of micronutrients indicates potential risk for deficiencies unless supplements are used. These findings can help in the clinical management of surgical patients to improve nutritional health.
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