Nutrition Course of the Federal University of Tocantins/TO, Palmas, Brazil.
Postgraduate Program in Health Science of the Federal University of Tocantins/TO, Palmas, Brazil.
Obes Surg. 2023 Oct;33(10):3223-3229. doi: 10.1007/s11695-023-06798-7. Epub 2023 Aug 26.
Eating habits are one of the factors that directly affect weight recurrence after bariatric surgery, and therefore, this study assessed the association between food consumption and weight recurrence in patients who underwent bariatric surgery a minimum of 2 years.
A cross-sectional observational study was conducted with patients who underwent bariatric surgery a minimum of 2 years through SUS, in the city of Palmas, Tocantins. Food consumption was assessed through two 24-h dietary recalls (R24). The foods were classified into groups by degree of processing following the NOVA classification system. Also, macronutrients and fiber contents were quantified. Anthropometric variables were evaluated and weight recurrence (WR) was defined as 15%.
Ninety-three (93) patients participated in the study, being 83.9% female, with mean age of 43.5 ± 9.13 years, mean post-surgery time of 4 years, and 58% present WR. A lower total energy consumption was found in patients without WR compared to those with WR (p = 0.05). Among the WR group, calories from processed foods (p = 0.00) and culinary ingredients (p = 0.05) were higher. However, carbohydrate consumption (percentage) was lower in the WR group (p = 0.04). A positive correlation was found between total energy (p = 0.03), processed foods (p = 0.03) and weight recurrence (p = 0.03).
Weight recurrence is associated with total daily energy intake, carbohydrates and food groups classified according to NOVA.
饮食习惯是直接影响减重手术后体重复发的因素之一，因此，本研究评估了接受减重手术后至少 2 年的患者的食物消耗与体重复发之间的关系。
这是一项通过 SUS 在托坎廷斯州帕尔马市进行的接受减重手术至少 2 年的患者的横断面观察性研究。通过两次 24 小时膳食回忆（R24）评估食物消耗。根据 NOVA 分类系统，将食物分为加工程度不同的组。还定量了宏量营养素和纤维含量。评估了人体测量变量和体重复发（WR）定义为 15%。
93 名（93 名）患者参与了这项研究，其中 83.9%为女性，平均年龄为 43.5±9.13 岁，平均手术后时间为 4 年，58%存在 WR。与有 WR 的患者相比，无 WR 的患者总能量消耗较低（p=0.05）。在 WR 组中，加工食品（p=0.00）和烹饪原料（p=0.05）的热量较高。然而，WR 组的碳水化合物消耗（百分比）较低（p=0.04）。总能量（p=0.03）、加工食品（p=0.03）与体重复发之间存在正相关（p=0.03）。
体重复发与总日能量摄入、碳水化合物和根据 NOVA 分类的食物组有关。
