University of Kentucky College of Medicine, 800 Rose Street MN 150, Lexington, KY, 40506, USA.
Department of Surgery, Johns Hopkins University School of Medicine, Baltimore, MD, USA.
Surg Endosc. 2020 Jun;34(6):2623-2629. doi: 10.1007/s00464-019-07033-0. Epub 2019 Aug 2.
While bariatric surgery is well established as a means of inducing sustained weight loss, the rate of weight loss typically declines after a year, and weight regain has been observed. Preoperative taste preferences have been suspected to play a role in weight regain, possibly by influencing post-operative dietary practices. We sought to investigate the association between preoperative taste preferences and weight regain following bariatric surgery.
Patients who underwent bariatric surgery with at least 2 years of follow-up were included. Demographics and weight were collected in follow-up visits; while patient recall of preoperative taste preference was assessed, using a multiple-choice question in the study survey administered at least 6 months post-surgery. Weight regain was calculated as weight at 2 years minus weight at 1 year post-surgery, with weight regain denoted by positive values and weight loss by negative. Linear regression models were utilized to study associations between weight regain and preoperative taste preferences with and without adjusting for demographic factors and surgery type.
Patients undergoing RYGB had less weight regain (- 4.5 kg, p = 0.033) compared to patients undergoing VSG. Compared to patients with no preferences, patients with sweet food or salty food preferences had 5.5 kg (p = 0.038) and 6.1 kg (p = 0.048) weight regain, respectively, at 2 years post-surgery. After adjustment, patients with salty food preference had 6.8 kg (p = 0.027) weight regain compared to patients with no preferences.
Preoperative salty taste preference was associated with weight regain at 2 years post-surgery in patients undergoing bariatric surgery. Findings of this project might have implications for predicting long-term weight loss maintenance for patients with known preoperative taste preferences. Our study suggests that patients with preoperative salty taste preference may need further post-operative psychosocial support and resources to prevent weight regain and to ensure healthy and sufficient weight loss.
尽管减重手术已被证实是一种诱导持续减重的方法,但术后一年通常会出现减重速度下降,且体重会出现反弹。人们怀疑术前味觉偏好可能在体重反弹中发挥作用,这可能会影响术后的饮食行为。我们试图探讨减重手术后术前味觉偏好与体重反弹之间的关系。
本研究纳入了接受减重手术且随访时间至少 2 年的患者。在随访就诊时收集患者的人口统计学资料和体重;在术后至少 6 个月时,通过研究调查中的多项选择问题评估患者对术前味觉偏好的回忆。将 2 年时的体重减去 1 年时的体重计算为体重反弹,正值表示体重增加,负值表示体重减轻。利用线性回归模型,在调整人口统计学因素和手术类型后,研究体重反弹与术前味觉偏好之间的关系。
与接受袖状胃切除术(VSG)的患者相比,接受 Roux-en-Y 胃旁路术(RYGB)的患者体重反弹更少(-4.5kg,p=0.033)。与没有偏好的患者相比,偏好甜食或咸食的患者在术后 2 年时体重分别反弹 5.5kg(p=0.038)和 6.1kg(p=0.048)。调整后,与没有偏好的患者相比,偏好咸食的患者体重反弹 6.8kg(p=0.027)。
在接受减重手术的患者中,术前咸食偏好与术后 2 年时的体重反弹相关。本研究结果可能对预测具有已知术前味觉偏好的患者长期体重维持具有重要意义。我们的研究表明,术前有咸食偏好的患者可能需要进一步的术后心理社会支持和资源,以防止体重反弹,并确保健康和充足的减重效果。