SM Division of Public Health Sciences, Department of Epidemiology & Prevention, Wake Forest University Health Sciences, Winston-Salem, NC, USA.
College of Nursing, University of South Florida, Tampa, FL, USA.
Appetite. 2021 Jul 1;162:105151. doi: 10.1016/j.appet.2021.105151. Epub 2021 Feb 4.
Bariatric surgery is associated with changing food preferences, but it is not known whether these changes differ by type of operation or are associated with weight loss. The current study presents validation results for a new 27-item scale, Bariatric Surgical Alterations in Tolerability, Enjoyment and Cravings in the Diet (BSATED). This scale measured enjoyment, craving, and intolerance changes for nine food and beverage categories common to dietary habits in the Southern California region of the U.S. one year following bariatric surgery in the Bariatric Experience Long Term (BELONG) study. Validation of BSATED was done using exploratory factor analyses, construct validity with other conceptually related survey instruments, and criterion validity using hypothesized differences for operation type and percent total weight loss (%TWL) at 12-18 months after surgery. Participants (n = 999) were 86% female, 41% non-Hispanic White, with a mean age of 43.1 ± 11.3 years and a body mass index (BMI) of 43.4 ± 6.8 kg/m at the time of surgery. Participants reported less enjoyment and craving for high-fat meats (62%), grains (54%), candy and other desserts (e.g. candy bars, chocolate, ice cream) (52%), and sweet baked goods (48%) 12 months after surgery. These changes were more common among participants undergoing Roux-en-Y gastric bypass (RYGB) compared to those receiving sleeve gastrectomy (SG). Participants who reported decreased enjoyment and craving for foods and beverages that post-bariatric patients are counseled to reduce or avoid had greater %TWL at 12-18 months following surgery (p < .001 and p = .003 respectively). The foods and beverages in BSATED that post-bariatric patients are counseled to reduce or avoid could be used to understand how changes in enjoyment, craving and tolerability of these foods/beverages contribute to weight loss following surgery.
减重手术会改变食物偏好,但目前尚不清楚这些变化是否因手术类型而异,或者是否与体重减轻有关。本研究介绍了一种新的 27 项量表,即“减重手术后饮食耐受性、享受和渴望改变量表(BSATED)”的验证结果。该量表用于测量美国南加州地区饮食习惯中常见的九类食物和饮料的享受、渴望和不耐受变化,在 BELONG 研究中,在减重手术后 12-18 个月时,按手术类型和总体重减轻百分比(%TWL)进行假设差异分析。BSATED 的验证采用探索性因素分析、与其他概念相关的调查工具的结构有效性以及使用操作类型和手术后 12-18 个月时的总体重减轻百分比(%TWL)的假设差异进行的标准有效性。研究参与者(n=999)中,86%为女性,41%为非西班牙裔白人,平均年龄为 43.1±11.3 岁,手术时的体重指数(BMI)为 43.4±6.8kg/m。术后 12 个月,参与者报告对高脂肪肉类(62%)、谷物(54%)、糖果和其他甜点(如糖果棒、巧克力、冰淇淋)(52%)以及甜烘焙食品(48%)的享受和渴望减少。与接受袖状胃切除术(SG)的参与者相比,接受 Roux-en-Y 胃旁路术(RYGB)的参与者有更多的变化。在手术后 12-18 个月报告食物和饮料享受和渴望减少的参与者,其体重减轻百分比(%TWL)更高(p<.001 和 p=.003)。BSATED 中建议减重患者减少或避免的食物和饮料可以用来了解这些食物/饮料的享受、渴望和耐受性变化如何促进术后体重减轻。