Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery
Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery
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DOI：
10.1007/s11695-017-2850-z
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发表时间：
2018-06-01
期刊：
影响因子：
2.9
通讯作者：
Goveial de Oliveira, Antonio Manuel
中科院分区：
文献类型：
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作者：
Godoy, Cynthia M. de A.;Silva Aprigio, Luana Celi;Goveial de Oliveira, Antonio Manuel
为探讨Roux-en-Y胃旁路术（RYGB）术后2年内食物不耐受与蛋白质摄入量及咀嚼参数的关系，对30例年龄在18 ~ 60岁、术后至少2年的RYGB患者进行了观察性研究。一个特定的问卷调查，以获得食物耐受性评分;咀嚼效率，咀嚼周期和时间进行了评估与标准测试的基础上的大小的碎片杏仁和肉一定的咀嚼时间后。通过24小时饮食回忆评估蛋白质摄入量，平均年龄为42.3 ± 11.2岁，平均体重指数为33 ± 6 kg/m2，平均手术时间为4.9年。食物耐受性评分为23.4 +/- 3.3分。没有证据表明食物耐受性与肉类咀嚼效率之间存在关联（p = 0.28），也没有证据表明食物耐受性与蛋白质摄入量之间存在关联（斯皮尔曼相关系数0.03，p = 0.86）。关于咀嚼效率与杏仁，耐受性是更高的最佳效率的患者比那些良好的和可接受的效率（p = 0.01）。在咀嚼使用杏仁的评价，食物耐受性增加的咀嚼周期的数量和更大的咀嚼效率;相同的关联没有发现在使用红肉的评价。
Roux-en-Y gastric bypass (RYGB) surgery often leads to food intolerance, especially protein intake.This is to investigate the association of food intolerance with protein intake and chewing parameters in patients who underwent RYGB surgery 2 years prior.An observational study was carried out in 30 patients aged between 18 and 60 years old with at least a 2-year postoperative period since undergoing RYGB surgery. A specific questionnaire was applied to obtain a food tolerance score; a masticatory efficiency, chewing cycles, and time were evaluated with a standard test based on the size of the fragmentation of almonds and of meat after a certain chewing time. Protein intake was evaluated by 24-h dietary recall.Mean age was 42.3 +/- 11.2 years; mean body mass index was 33 +/- 6 kg/m(2); and mean time since surgery was 4.9 years. The food tolerance score was 23.4 +/- 3.3 points. There was no evidence of an association between food tolerance and chewing efficiency for meat (p = 0.28) nor between food tolerance and protein intake (Spearman correlation coefficient 0.03, p = 0.86). Regarding chewing efficiency with almonds, tolerance was higher in patients with optimal efficiency than among those with good and acceptable efficiency (p = 0.01).In the evaluation of mastication using almonds, food tolerance increased with the number of chewing cycles and with greater chewing efficiency; the same association was not found in the evaluation using red meat.