Diabetes Complications Research Centre, School of Medicine, University College Dublin, D04 V1W8 Dublin, Ireland.
The Nutrition Innovation Centre for Food and Health, Ulster University, Coleraine BT52 1SA, UK.
Nutrients. 2021 Oct 29;13(11):3873. doi: 10.3390/nu13113873.
Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower intake would be observed at a personalised buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants ( = 14) rated their preference for 72 individual food items, each of these mapping to one of six categories encompassing high and low-fat choices in combination with sugar, complex carbohydrate or and protein. An 18-item buffet meal was created for each participant based on expressed preferences. Overall energy intake was reduced on average by 60% at the 24-month buffet meal. Reductions in intake were seen across all six food categories. Decreases in the overall intake of all individual macronutrient groups were marked and were generally proportional to reductions in total caloric intake. Patterns of preference and intake, both at baseline and at follow-up appear more idiosyncratic than has been previously suggested by verbal reporting. The data emphasise the consistency with which reductions in food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.
长期减少食物摄入量，以及从高热量食物摄入转移，这两者都与 Roux-en-Y 胃旁路（RYGB）手术的强效减肥效果有关。我们假设，与术前评估相比，在 RYGB 术后 24 个月进行个性化自助餐时，会观察到一种典型的低摄入量趋势，这部分是由于选择高热量密度食物的减少。在术前基线时，参与者（n=14）对 72 种个体食物的偏好进行了评分，这些食物分别属于涵盖高、低脂肪选择以及糖、复合碳水化合物或蛋白质的六个类别之一。根据表达的偏好，为每个参与者创建了 18 项自助餐。总体能量摄入在 24 个月的自助餐中平均减少了 60%。所有六个食物类别都出现了摄入量减少。所有个体宏量营养素组的总摄入量减少显著，并且通常与总热量摄入的减少成比例。无论是在基线还是随访时，偏好和摄入量的模式似乎比之前通过口头报告所暗示的更为特殊。这些数据强调了 RYGB 后减少食物摄入的一致性，即使在自选自助餐的情况下也能保持这种一致性。对数据的探索性分析也支持 RYGB 后可能相对增加蛋白质摄入的先前报告。
