Nutrition Department of the Centro Universitário FMABC, Av. Lauro Gomes, 2000 - Sacadura Cabral, Santo André, São Paulo, CEP 09060-870, Brazil.
Department of Nutrition at the Faculty of Public Health, University of São Paulo, São Paulo, Brazil.
BMC Surg. 2023 May 12;23(1):123. doi: 10.1186/s12893-023-02004-8.
Individuals undergoing bariatric surgery often have inadequate protein intake, which can cause loss of lean body mass, low level of physical activity and sarcopenia. The whey protein supplement is the most suitable in this situation, however there is a low adherence to long-term use due to the palatability and monotony of the recipes. The aim this study was to analyze the acceptability of recipes containing whey-based protein supplements in individuals undergoing bariatric and metabolic surgery.
An on-demand sampling was performed, through a prospective, experimental study, with individuals undergoing bariatric surgery, treated by a multidisciplinary team, in a clinic located in São Paulo, Brazil. The study excluded: individuals with possible changes in taste during the sensory testing period. The study was divided into selection of recipes containing whey proteins, recruitment of tasters, sensory and chemical analysis of the recipes.
The sample consisted of 40 tasters, adults, and elderly, who underwent bariatric and metabolic surgery, with a median of eight years of surgery, who had previously consumed a supplement. These individuals were subjected to sensory analysis of six recipes with fresh and minimally processed foods, plus protein supplement. All recipes had food acceptance above 78% and the chemical analysis of the recipes showed an average of 13 g of protein per serving.
There was favorable acceptance of recipes with whey proteins, which places them as good dietary alternatives for the prevention of sarcopenia and weight relapse in individuals undergoing bariatric and metabolic surgery.
接受减重手术的个体通常存在蛋白质摄入不足的情况，这可能导致去脂体重丢失、体力活动水平降低和肌肉减少症。在这种情况下，乳清蛋白补充剂是最合适的，但由于配方的口感和单调性，长期使用的依从性较低。本研究旨在分析含有乳清蛋白补充剂的配方在接受减重和代谢手术的个体中的可接受性。
通过一项前瞻性、实验性研究，采用按需抽样法，对巴西圣保罗一家诊所的多学科团队治疗的减重手术患者进行研究。该研究排除了在感官测试期间可能出现味觉变化的个体。研究分为选择含有乳清蛋白的配方、招募品尝者、对配方进行感官和化学分析三个部分。
样本由 40 名品尝者组成，均为成年人和老年人，他们接受了减重和代谢手术，手术中位数为 8 年，且此前曾服用过补充剂。这些个体对 6 种含有新鲜和轻度加工食品以及蛋白质补充剂的配方进行了感官分析。所有配方的食品接受度均高于 78%，配方的化学分析显示每份含有平均 13 克蛋白质。
含有乳清蛋白的配方得到了很好的接受，这为预防接受减重和代谢手术的个体发生肌肉减少症和体重反弹提供了良好的饮食选择。
