University of Campinas (UNICAMP), Campinas, SP, Brazil.
Faculdade de Ciências Médicas, Departamento de Cirurgia, Universidade Estadual de Campinas, Rua Tessália Vieira de Camargo, 126, Cidade Universitária Zeferino Vaz, CEP, Campinas, SP, 13083-887, Brazil.
Obes Surg. 2019 Feb;29(2):485-491. doi: 10.1007/s11695-018-3544-x.
The purpose of this study is to evaluate the food intolerance after banded Roux-en-Y gastric bypass (RYGB), correlating the data of food ingestion. METHODS: This is an observational prospective study, which evaluated the individuals before and 3, 6, and 12 months after banded RYGB. We performed an anthropometric evaluation and an assessment of the habitual food ingestion and applied a food tolerance questionnaire. RESULTS: The study group was comprised of 75 individuals, 89% of them female, with a percentual weight loss of 29.73 ± 6.79%. The observed results were that food intolerance increased over time and 1 year after surgery, only 2.7% reported to ingest any type of food, while the greatest difficulty was related to red meat (80%). Regarding vomits, after surgery, this proportion significantly increased after 3, 6, and 12 months. Preoperatively, the mean protein ingestion was 98 g, which decreased to 50 g after 3 and 6 months and to 51 g after 12 months. As a conclusion, food intolerance significantly increased following banded RYGB, leading to a crescent dissatisfaction regarding food and an increase in the vomits frequency.
本研究旨在评估胃旁路术后（RYGB）的食物不耐受情况，并与食物摄入数据相关联。
这是一项前瞻性观察研究，评估了 RYGB 术前和术后 3、6 和 12 个月的患者。我们进行了人体测量评估和习惯性食物摄入评估，并应用了食物耐受问卷。
研究组由 75 名患者组成，其中 89%为女性，体重减轻率为 29.73±6.79%。观察结果显示，食物不耐受随时间推移而增加，术后 1 年时仅有 2.7%的患者报告摄入任何类型的食物，而最大的困难与红肉（80%）有关。关于呕吐，手术后，3、6 和 12 个月后呕吐的比例显著增加。术前蛋白质摄入量平均为 98g，术后 3 个月和 6 个月降至 50g，术后 12 个月降至 51g。
总之，RYGB 后食物不耐受显著增加，导致对食物的不满逐渐增加，呕吐频率增加。
