Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Nutrition. 2024 Sep;125:112486. doi: 10.1016/j.nut.2024.112486. Epub 2024 May 3.
A lack of research exists on associations between eating behaviors and dietary intake among patients undergoing bariatric surgery. This study aimed to ascertain the association between eating behaviors and dietary quantity and quality at mid-term postsleeve gastrectomy (SG).
This cross-sectional study included 146 adults within 2 to 4 years post-SG. Dietary intake and eating behaviors were assessed using a food frequency questionnaire and the Dutch Eating Behavior Questionnaire, respectively. Energy and the proportion of macronutrients were determined. Carbohydrate quality index (CQI), fat quality index (FQI), healthy plate protein quality index (HPPQI), macronutrient quality index (MQI), and Healthy Eating Index (HEI)-2015 were computed to evaluate diet quality. Participants were categorized into high and low groups based on median scores for each eating behavior scale. Least-squared (geometric) means and 95% confidence intervals were determined for each group using the analysis of covariance, adjusted for age and sex.
The mean time since surgery for participants was 30.8 ± 6.5 months, and 77.4% were female. Participants with high emotional eating had higher energy and HPPQI. Individuals with high external eating had higher energy and percentages of fat and lower FQI and HEI scores. Individuals with high restrained eating scores demonstrated lower energy intake but a higher percentage of protein intake and higher CQI, FQI, MQI, and HEI scores.
External eating showed the most unfavorable associations, while restrained eating showed the most favorable associations with quantity and quality of diet 2 to 4 years after SG. Emotional eating was minimally related to dietary characteristics.
在接受减重手术的患者中，关于饮食行为与饮食摄入之间的关联研究较少。本研究旨在确定袖状胃切除术（SG）后中期与饮食行为和饮食数量及质量之间的关联。
本横断面研究纳入了 146 名 SG 后 2 至 4 年的成年人。使用食物频率问卷和荷兰饮食行为问卷分别评估饮食摄入和饮食行为。确定能量和宏量营养素的比例。计算碳水化合物质量指数（CQI）、脂肪质量指数（FQI）、健康餐盘蛋白质质量指数（HPPQI）、宏量营养素质量指数（MQI）和健康饮食指数（HEI）-2015，以评估饮食质量。根据每个饮食行为量表的中位数将参与者分为高分组和低分组。使用协方差分析，根据年龄和性别调整，确定每组的最小二乘（几何）均数和 95%置信区间。
参与者手术时间的平均值为 30.8±6.5 个月，77.4%为女性。情绪性进食较高的参与者能量和 HPPQI 较高。外食行为较高的个体能量和脂肪百分比较高，FQI 和 HEI 评分较低。进食限制得分较高的个体能量摄入较低，但蛋白质摄入百分比较高，CQI、FQI、MQI 和 HEI 评分较高。
外食行为与饮食数量和质量的关联最不利，而进食限制行为与饮食数量和质量的关联最有利。SG 后 2 至 4 年，情绪性进食与饮食特征的相关性最小。
