Bariatric Surgical Alterations in Tolerability, Enjoyment and Cravings in the Diet (BSATED) instrument: A new scale to measure food preferences following bariatric surgery.
Bariatric Surgical Alterations in Tolerability, Enjoyment and Cravings in the Diet (BSATED) instrument: A new scale to measure food preferences following bariatric surgery.
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DOI：
10.1016/j.appet.2021.105151
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发表时间：
2021-07-01
期刊：
影响因子：
5.4
通讯作者：
Coleman KJ
中科院分区：
文献类型：
--
作者：
Lewis KH;Ji M;Bai Y;Arterburn DE;Bhakta BB;Cornejo M;Crawford CL;Drewnowski A;Gray MF;Moore DD;Murali SB;Paz SR;Taylor B;Yoon TK;Young DR;Coleman KJ
减肥手术与饮食偏好的变化有关，但目前尚不清楚这些变化是否因手术类型而异，或与减肥有关。目前的研究提供了新的27个条目的量表的验证结果，即饮食中耐受性、享受性和饥饿性的减肥外科改变(BSATED)。这一量表测量了美国南加州地区减肥手术后一年内美国南加州地区常见的九种饮食习惯的食品和饮料类别的享受、渴望和不耐受变化。使用探索性因素分析、其他概念相关调查工具的结构效度、手术类型的假设差异和术后18个月12−的总体重下降百分比(%TWL)来验证BSATED。参与者(n=999)86%为女性，41%为非西班牙裔白人，平均年龄43.1±11.3岁，手术时体重指数(BMI)为43.4±6.8 kg/m2。参与者报告称，术后12个月，他们对高脂肪肉类(62%)、谷物(54%)、糖果和其他甜点(如糖果、巧克力、冰淇淋)(52%)和甜烘焙食品(48%)的享受和渴望减少。这些变化在接受Roux-en-Y胃分流术(RYGB)的参与者中比接受袖状胃切除术(SG)的参与者更常见。那些报告减肥后患者被建议减少或避免的快乐和对食物和饮料的渴望的参与者在手术后12-18个月有更大的TWL(分别为p<；.001和p=.003)。BSATED中建议减肥后患者减少或避免的食物和饮料可以用来理解这些食物/饮料在享受、渴望和耐受性方面的变化如何有助于手术后的减肥。
Bariatric surgery is associated with changing food preferences, but it is not known whether these changes differ by type of operation or are associated with weight loss. The current study presents validation results for a new 27-item scale, Bariatric Surgical Alterations in Tolerability, Enjoyment and Cravings in the Diet (BSATED). This scale measured enjoyment, craving, and intolerance changes for nine food and beverage categories common to dietary habits in the Southern California region of the U.S. one year following bariatric surgery in the Bariatric Experience Long Term (BELONG) study. Validation of BSATED was done using exploratory factor analyses, construct validity with other conceptually related survey instruments, and criterion validity using hypothesized differences for operation type and percent total weight loss (%TWL) at 12 −18 months after surgery. Participants (n = 999) were 86% female, 41% non-Hispanic White, with a mean age of 43.1 ± 11.3 years and a body mass index (BMI) of 43.4 ± 6.8 kg/m2 at the time of surgery. Participants reported less enjoyment and craving for high-fat meats (62%), grains (54%), candy and other desserts (e.g. candy bars, chocolate, ice cream) (52%), and sweet baked goods (48%) 12 months after surgery. These changes were more common among participants undergoing Roux-en-Y gastric bypass (RYGB) compared to those receiving sleeve gastrectomy (SG). Participants who reported decreased enjoyment and craving for foods and beverages that post-bariatric patients are counseled to reduce or avoid had greater %TWL at 12–18 months following surgery (p < .001 and p = .003 respectively). The foods and beverages in BSATED that post-bariatric patients are counseled to reduce or avoid could be used to understand how changes in enjoyment, craving and tolerability of these foods/beverages contribute to weight loss following surgery.
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