Programa de Pós-graduação em Ciências da Saúde, Faculdade de Ciências da Saúde, Universidade de Brasília, Campus Darcy Ribeiro, Brasília, DF, 70910-900, Brazil.
Obes Surg. 2012 Dec;22(12):1848-54. doi: 10.1007/s11695-012-0737-6.
Although the benefits of preoperative weight loss and adequacy of dietary patterns in bariatric surgery is well-recognized, the nutritional strategies in the preoperative period have been scarcely investigated. We aimed to evaluate the impact of intensive and standard nutritional interventions on body weight, energy intake, and eating quality.
This is a retrospective study in which 32 patients undergoing intensive nutritional intervention, with low-calorie diet (10 kcal/kg) and biweekly visits, were pair-matched by age, sex, and body mass index with 32 patients under a standard nutritional intervention, based on a general dietary counseling. Twenty-four-hour food recall was used to assess energy intake and to derive healthy eating index (HEI). The follow-up preoperative period varied from 8 to 16 weeks.
Weight loss was observed in 72% of the patients from the intensive intervention group and 75% of the patients from the standard intervention group. According to the mixed model analysis, time effect on weight loss in both groups was significant (P = 0.0002); however, no difference was found between the intervention groups (P = 0.71). The time effect was significant in both groups for energy intake reduction as well (P < 0.0001), but no difference was found between the intervention groups (P = 0.25). Improvement of eating quality was expressed by the nutrient score of the HEI that increased significantly overtime (P = 0.02), also without distinction between the groups (P = 0.61).
Both intensive and standard nutritional interventions promoted weight loss, energy intake reduction, and improvement of eating quality in morbidly obese patients during preoperative period.
尽管术前减肥和饮食模式充足对减肥手术有益已得到广泛认可，但术前的营养策略仍鲜有研究。我们旨在评估强化和标准营养干预对体重、能量摄入和饮食质量的影响。
这是一项回顾性研究，其中 32 例接受强化营养干预的患者（低热量饮食，10 kcal/kg，每两周就诊一次）与 32 例接受标准营养干预的患者（根据一般饮食咨询进行常规饮食指导）按年龄、性别和体重指数进行配对。采用 24 小时食物回顾法评估能量摄入，并得出健康饮食指数（HEI）。术前随访时间从 8 周到 16 周不等。
强化干预组和标准干预组的患者体重分别减轻了 72%和 75%。根据混合模型分析，两组的时间对体重减轻的影响均有统计学意义（P<0.0002）；但两组之间无差异（P=0.71）。两组的时间对能量摄入减少也有显著影响（P<0.0001），但两组之间无差异（P=0.25）。饮食质量的改善表现为 HEI 的营养评分随时间的显著增加（P=0.02），且两组之间无差异（P=0.61）。
强化和标准营养干预均能促进肥胖患者术前体重减轻、能量摄入减少和饮食质量改善。
