CHANGES IN EATING BEHAVIOR AFTER HORIZONTAL GASTROPLASTY AND ROUX-EN-Y GASTRIC BYPASS
CHANGES IN EATING BEHAVIOR AFTER HORIZONTAL GASTROPLASTY AND ROUX-EN-Y GASTRIC BYPASS
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DOI：
10.1093/ajcn/52.1.87
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发表时间：
1990-07-01
影响因子：
7.1
通讯作者：
CODY, RP
中科院分区：
文献类型：
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作者：
KENLER, HA;BROLIN, RE;CODY, RP
比较53例水平胃成形术(HGP)和51例Roux-en-Y胃旁路手术(RYGB)患者术后24个月内8种饮食变量的变化，包括1)卡路里摄入量；2)蛋白质、碳水化合物和4)脂肪的摄入量百分比；5)甜食和高卡路里饮料(SWS)和6)牛奶和冰淇淋(MIC)占总热量的百分比；以及7)高热量液体(HCL)和8)非液体甜食(NLS)占膳食糖的百分比。6个月后，RYGB组的体重和卡路里摄入量显著低于HGP组(p.gtoreq。0.01)。蛋白质摄入量在RYGB后各时间点以及HGP后6个月和12个月均显著增加(p<；0.05)。服用RYGB后，SWS、MIC和HCL的摄入量在所有时间段均显著降低(p<；0.05)。RYGB治疗后SWS和MIC的消耗量也显著低于HGP治疗后(p<0.05)。0.05)。RYGB患者的SWS和MIC消耗减少，提示饮食偏好的差异是RYGB治疗后热量摄入减少和体重损失大于HGP治疗后的部分原因。
Postoperative chantes in eight dietary variables were compared at 6-mo intervals over 24 mo in 53 horizontal-gastroplasty (HGP) and 51 Roux-en-Y gastric-bypass (RYGB) patients; the variables included 1) calorie intake; percent intake of 2) protein, 3) carbohydrate, and 4) fat; 5) sweets and high-calorie beverages (SWS) and 6) milk and ice cream (MIC) as percent of colories; and 7) high-calorie liquids (HCL) and 8) nonliquid sweets (NLS) as percentage of dietary sugar. Weight and calorie intake were significantly less after RYGB than after HGP after 6 mo (p .gtoreq. 0.01). Protein intake was significantly increased at all intervals after RYGB and at 6 and 12 mo after HGP (p < 0.05). After RYGB, Intakes of SWS, MIC, and HCL were significantly decreased at all intervals (p < 0.05). SWS and MIC consumption was also significantly less after RYGB than after HGP (p .ltoreq. 0.05). Decreased SWS and MIC consumption in RYGB patients suggests that food-preference differences are partially responsible for the lower calorie intake and greater wwight loss after RYGB than after HGP.