Changes in Nutrients and Food Groups Intake Following Laparoscopic Roux-en-Y Gastric Bypass (RYGB)
Changes in Nutrients and Food Groups Intake Following Laparoscopic Roux-en-Y Gastric Bypass (RYGB)
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DOI：
10.1007/s11695-014-1259-1
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发表时间：
2014-11-01
期刊：
影响因子：
2.9
通讯作者：
Fernandez, Adolfo
中科院分区：
文献类型：
--
作者：
Miller, Gary D.;Norris, Amber;Fernandez, Adolfo
在Roux-en-Y胃分流术(RYGB)术后第一年，饮食摄入量的一系列变化，包括特定的食物类别和营养物质，是值得关注的，因为手术导致的膳食大小变化，手术后出现的食物耐受性，以及潜在的营养缺乏。为了帮助改善手术患者的营养健康，这项研究的目的是检查RYGB患者在术后12个月的随访中宏观和微量营养素、食物类别和精选食物的变化。RYGB患者(n=17)在基线(手术前)、术后3周、3个月、6个月和12个月完成4天的食物记录。在目标食物组中的平均每日能量摄入量、宏量和微量营养素、食物组和选定食物的每一时刻都被测定。平均每日能量摄入量(+/-SEM)急剧下降，从3周时的649+/-40千卡下降到基线时的2,150+/-165千卡；能量摄入量在12个月后持续增加到1,307+/-129千卡的高位。超过50%的患者在12个月时维生素D、E、C、叶酸以及钙、镁和钾的摄入量较低。蔬菜、谷物、脂肪和含糖饮料的摄入量较低，而肉类、乳制品、水果和糖果在手术后只显示出微小的、短暂的变化。RYGB后能量摄入量的减少来自选定的食物类别，而不仅仅是整个饮食中份量的减少。微量营养素的摄入量较低，表明除非使用补充剂，否则存在缺乏的潜在风险。这些发现有助于外科患者的临床管理，以改善营养健康。
Serial changes in dietary intake, including specific food groups and nutrients during the first year following Roux-en-Y gastric bypass (RYGB) are of interest due to surgically induced alterations in meal size, food intolerances present after surgery, and potential nutrient deficiencies. To help improve the nutritional health of surgical patients, this study's purpose was to examine changes in macro- and micronutrients, food groups, and selected foods during 12 months of follow-up in post-RYGB individuals.RYGB patients (n = 17) completed 4-day food records at baseline (prior to surgery) and then at 3 weeks, 3 months, 6 months, and 12 months after surgery. Mean daily intake was determined at each time for energy intake, macro- and micronutrients, food groups, and selected foods in targeted food groups.A dramatic decrease in mean (+/- SEM) daily energy intake occurred-2,150 +/- 165 kcal at baseline vs. 649 +/- 40 kcal at 3 weeks; energy intake continually increased to a high of 1,307 +/- 129 kcal by 12 months. More than 50 % of patients had low intake of vitamins D, E, C, folate, and calcium, magnesium, and potassium at 12 months. Servings from vegetables, grains, fats, and sweetened beverages were lower, whereas, meats, dairy, fruits, and sweets showed only small, transient changes following surgery.The reduction in energy intake following RYGB is from selected food groups and not solely a reduction in portion sizes across the diet. The lower intake of micronutrients indicates potential risk for deficiencies unless supplements are used. These findings can help in the clinical management of surgical patients to improve nutritional health.