Kenler H A, Brolin R E, Cody R P
Department of Surgery, UMDNJ-Robert Wood Johnson Medical School, New Brunswick 08903.
Am J Clin Nutr. 1990 Jul;52(1):87-92. doi: 10.1093/ajcn/52.1.87.
Postoperative changes in eight dietary variables were compared at 6-mo intervals over 24 mo in 53 horizontal-gastroplasty (HGP) and 51 Roux-en-Y gastric-bypass (RYGB) patients; the variables included 1) calorie intake; percent intake of 2) protein, 3) carbohydrate, and 4) fat; 5) sweets and high-calorie beverages (SWS) and 6) milk and ice cream (MIC) as percent of calories; and 7) high-calorie liquids (HCL) and 8) nonliquid sweets (NLS) as percentage of dietary sugar. Weight and calorie intake were significantly less after RYGB than after HGP after 6 mo (p less than or equal to 0.01). Protein intake was significantly increased at all intervals after RYGB and at 6 and 12 mo after HGP (p less than 0.05). After RYGB, intakes of SWS, MIC, and HCL were significantly decreased at all intervals (p less than 0.05). SWS and MIC consumption was also significantly less after RYGB than after HGP (p less than or equal to 0.05). Decreased SWS and MIC consumption in RYGB patients suggests that food-preference differences are partially responsible for the lower calorie intake and greater weight loss after RYGB than after HGP.
在53例接受水平胃成形术（HGP）和51例接受Roux-en-Y胃旁路术（RYGB）的患者中，每隔6个月对8种饮食变量的术后变化进行了24个月的比较；这些变量包括：1）卡路里摄入量；2）蛋白质、3）碳水化合物和4）脂肪的摄入量百分比；5）甜食和高热量饮料（SWS）以及6）牛奶和冰淇淋（MIC）占卡路里的百分比；7）高热量液体（HCL）和8）非液体甜食（NLS）占膳食糖的百分比。RYGB术后6个月时，体重和卡路里摄入量显著低于HGP术后（p≤0.01）。RYGB术后各时间段蛋白质摄入量均显著增加，HGP术后6个月和12个月时蛋白质摄入量也显著增加（p<0.05）。RYGB术后，各时间段SWS、MIC和HCL的摄入量均显著降低（p<0.05）。RYGB术后SWS和MIC的消耗量也显著低于HGP术后（p≤0.05）。RYGB患者SWS和MIC消耗量的降低表明，食物偏好差异是导致RYGB术后卡路里摄入量较低和体重减轻幅度大于HGP术后的部分原因。
