Post-Graduate Program in Food and Nutrition, Nutritional Sciences, Universidade Estadual Paulista, School of Pharmaceutical Sciences, Distrito de Rubião Junior, s/n, CEP 18.618.000, Cx Postal 510, Araraquara, SP, Brazil.
Obes Surg. 2011 Dec;21(12):1921-7. doi: 10.1007/s11695-010-0342-5.
The anatomical and physiological changes of the gastrointestinal tract after Roux-en-Y gastric bypass lead to changes in dietary patterns and their effects are still little known. Hence, the objective of this work was to characterize the prevalence, the associated factors and the list of food aversions with the effect of surgery on the body weight of women in the first two years after Roux-en-Y gastric bypass. A total of 141 women were studied. Their food aversions were assessed with a short food frequency questionnaire (FFQ-S) containing 26 items before and 6, 12 and 24 months after surgery. The FFQ-S was filled out during individual interviews and referenced in the medical records. The association between total aversion score and body weight variables and general characteristics of the group was analyzed. Variation of food aversions over time was assessed for 26 foods individually and grouped. Of all the studied variables, a weak but significant negative correlation (rs = -0.1944; p = 0.0208) was found between total aversion score and shorter postoperative period and a weak but significant positive correlation was found between total aversion score and percentage of weight regained (rs = -0.1759; p = 0.0369). Food aversions were more common in the first six months after surgery, especially to red meats, rice, chicken, eggs, pasta, milk and others. Food aversions in the early postoperative period are associated with weight variations in the first two years after surgery and subside significantly over time, probably because of a physiological and cognitive adaptation of the individual to the surgical procedure.
胃旁路术后胃肠道的解剖和生理变化导致饮食模式发生变化，但其影响仍知之甚少。因此，本研究的目的是描述胃旁路术后 2 年内女性的食物厌恶症的流行率、相关因素和食物厌恶清单及其对体重的影响。共纳入 141 名女性。使用包含 26 个项目的短食物频率问卷（FFQ-S）在术前和术后 6、12 和 24 个月评估她们的食物厌恶症。FFQ-S 在个体访谈中填写，并在病历中参考。分析了总厌恶评分与体重变量以及组一般特征之间的关系。评估了 26 种食物和分组的食物厌恶随时间的变化。在所研究的所有变量中，总厌恶评分与术后时间较短呈弱但显著负相关（rs=-0.1944；p=0.0208），与体重恢复百分比呈弱但显著正相关（rs=-0.1759；p=0.0369）。术后前 6 个月食物厌恶更为常见，尤其是红肉、米饭、鸡肉、鸡蛋、意大利面、牛奶和其他食物。术后早期的食物厌恶与术后 2 年内的体重变化有关，并随着时间的推移显著消退，这可能是因为个体对手术过程的生理和认知适应。
