Department of Gastrosurgical Research and Education, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.
Int J Obes (Lond). 2012 Mar;36(3):348-55. doi: 10.1038/ijo.2011.217. Epub 2011 Nov 29.
Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery.
Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21).
Six weeks postoperatively meal size was 42% of the preoperative meal size, (P<0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P<0.001) and 66% (P<0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P<0.001). After 1 and 2 years, eating rate increased to 65% (P<0.001) and 72% (P<0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P=0.011).
Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.
关于 Roux-en-Y 胃旁路术（RYGB）后饮食行为和用餐模式的知识，对于营养护理过程非常重要，但目前所知甚少。本研究的目的是了解术后餐量、进食速度、用餐频率和饮食行为的变化情况。
在一项 43 例患者（31 名女性和 12 名男性）的纵向、个体内队列研究中，自愿选择餐量和进食速度，患者年龄 42.6（标准差 9.7）岁，体重指数（BMI）为 44.5（4.9）kg/m²。31 名非肥胖受试者（37.8（13.6）岁，BMI 23.7（2.7）kg/m²）作为参考组。所有患者均完成了饮食模式问卷和三因素饮食问卷（TFEQ-R21）。
术后 6 周时，餐量为术前的 42%（P<0.001）。术后 1 年和 2 年时，餐量增加，但仍低于术前水平，分别为 57%（P<0.001）和 66%（P<0.001）。术前和术后的平均用餐时间保持不变。以每分钟消耗的食物量来衡量的平均进食速度，术后 6 周时为术前的 45%（P<0.001）。术后 1 年和 2 年时，进食速度分别增加到术前的 65%（P<0.001）和 72%（P<0.001）。每天用餐次数从术前的 4.9（95%置信区间，4.4，5.4）增加到术后 6 周时的 5.2（4.9，5.6）（无统计学意义），1 年时的 5.8（5.5，6.1）（P=0.003），2 年时的 5.4（5.1，5.7）（无统计学意义）。术后情绪性和失控性进食显著减少（所有时间点均 P<0.001），而认知性抑制仅在术后 6 周时短暂增加（P=0.011）。
RYGB 术后，患者的饮食行为和用餐模式发生明显变化，可能导致持续减重。
