A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery.
A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery.
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肥胖患者在Roux-en-Y胃旁路手术前和手术后24个月在个性化自助餐中的总食物摄入量比较
DOI：
10.3390/nu13113873
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发表时间：
2021-10-29
期刊：
影响因子：
5.9
通讯作者：
le Roux CW
中科院分区：
文献类型：
--
作者：
Kapoor N;Al Najim W;Menezes C;Price RK;O'Boyle C;Bodnar Z;Spector AC;Docherty NG;le Roux CW
食物消耗量的长期减少以及从能量密集食物摄入的转变都与Roux-en-Y胃旁路术（RYGB）的有效减肥作用有关。我们假设，相对于术前评估，在RYGB后24个月，在个性化自由自助餐中观察到较低摄入量的刻板转变，部分原因是高能量密度项目的选择减少。在术前基线时，参与者（n = 14）对他们对72种食物的偏好进行了评级，每种食物都对应于六个类别之一，包括高脂肪和低脂肪的选择，以及糖、复合碳水化合物或蛋白质。根据参与者表达的偏好，为每位参与者制作了18种自助餐。在24个月的自助餐中，总体能量摄入平均减少了60%。所有六种食物类别的摄入量都有所减少。所有个体常量营养素组的总摄入量明显减少，并且通常与总热量摄入量的减少成比例。在基线和随访时的偏好和摄入模式似乎比先前口头报告所建议的更具特异性。这些数据强调了自由采食量减少作为RYGB的续集发生的一致性，这在自选自由采食自助餐的设置中得到维持。对数据的探索性分析也支持先前的报告，即RYGB后蛋白质摄入比例可能相对增加。
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 ad libitum buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (n = 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 ad libitum food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected ad libitum buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.
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影响因子：
2.9
作者：
Mathes, Clare M.;Bohnenkamp, Ryan A.;Spector, Alan C.
通讯作者：
Spector, Alan C.
影响因子：
8.8
作者：
Kapoor, Natasha;Al-Najim, Werd;Docherty, Neil G.
通讯作者：
Docherty, Neil G.
DOI：
10.1152/ajpregu.00029.2015
发表时间：
2015-10-15
影响因子：
2.8
作者：
Mathes, Clare M.;Bohnenkamp, Ryan A.;Spector, Alan C.
通讯作者：
Spector, Alan C.
影响因子：
2.9
作者：
Miller, Gary D.;Norris, Amber;Fernandez, Adolfo
通讯作者：
Fernandez, Adolfo
影响因子：
2.9
作者：
Coluzzi, Ilenia;Raparelli, Luigi;Silecchia, Gianfranco
通讯作者：
Silecchia, Gianfranco