Ruiz-Tovar Jaime, Bozhychko Maryana, Del-Campo Jone Miren, Boix Evangelina, Zubiaga Lorea, Muñoz Jose Luis, Llavero Carolina
Department of Surgery, Clinica Garcilaso, Madrid, Spain.
Department of Surgery, Universidad Miguel Hernandez, Elche, Alicante, Spain.
Obes Surg. 2018 Jun;28(6):1659-1664. doi: 10.1007/s11695-017-3072-0.
Dietary intake and food preferences change after bariatric surgery, secondary to gastrointestinal symptoms and dietitian counseling. The aim of this study was to evaluate the changes in the frequency intake of different foods in patients undergoing sleeve gastrectomy and following a strict dietary control.
A prospective observational study of all the morbidly obese patients undergoing laparoscopic sleeve gastrectomy as bariatric procedure between 2007 and 2012 was performed. Dietary assessment was performed using the Alimentary Frequency Questionnaire 1991-2002, developed and validated by the Department of Epidemiology of Miguel Hernandez University (Elche, Alicante Spain).
Ninety-three patients were included for analysis, 73 females and 20 males, with a mean preoperative BMI of 46.4 ± 7.9 kg/m. One year after surgery, excess weight loss was 81.1 ± 8.3% and 5 years after surgery, 79.9 ± 6.4%. Total weight loss at 1 year was 38.8 ± 5.3% and at 5 years, 35.4 ± 4.9%. Postoperatively, a reduction in the intake of dairy products, red meat, deli meat products, shellfish, fried potatoes, sweets, rice, pasta, beer, and processed foods was observed. Vegetables, fruits, and legumes intake increased after surgery. In the first postoperative year, there was a slight intolerance to red meat, fruits, vegetables and legumes, dairy products, pasta, and rice that mostly disappeared 5 years after surgery.
One year after sleeve gastrectomy, calibrated with a 50-French bougie, there are not important problems in the intake of foods a priori difficult to digest. These problems mostly disappeared 5 years after surgery. The decrease intake of other unhealthy foods is mostly based on the dietary counseling.
减肥手术后，由于胃肠道症状和营养师的指导，饮食摄入和食物偏好会发生变化。本研究的目的是评估接受袖状胃切除术并遵循严格饮食控制的患者不同食物摄入频率的变化。
对2007年至2012年间所有接受腹腔镜袖状胃切除术作为减肥手术的病态肥胖患者进行了一项前瞻性观察研究。使用由米格尔·埃尔南德斯大学（西班牙阿利坎特省埃尔切）流行病学系开发并验证的1991 - 2002年食物频率问卷进行饮食评估。
纳入93例患者进行分析，其中女性73例，男性20例，术前平均体重指数为46.4±7.9kg/m²。术后1年，超重减轻率为81.1±8.3%，术后5年为79.9±6.4%。1年时总体重减轻率为38.8±5.3%，5年时为35.4±4.9%。术后观察到乳制品、红肉、熟食肉类产品、贝类、炸土豆、甜食、米饭、面食、啤酒和加工食品的摄入量减少。术后蔬菜、水果和豆类的摄入量增加。术后第一年，对红肉、水果、蔬菜和豆类、乳制品、面食和米饭存在轻微不耐受，大多在术后5年消失。
用50法式探条校准的袖状胃切除术后1年，对于原本难以消化的食物的摄入不存在重大问题。这些问题大多在术后5年消失。其他不健康食物摄入量的减少主要基于饮食指导。
