Food Intake and Changes in Eating Behavior After Laparoscopic Sleeve Gastrectomy
Food Intake and Changes in Eating Behavior After Laparoscopic Sleeve Gastrectomy
复制标题
DOI：
10.1007/s11695-015-2043-6
复制
发表时间：
2016-09-01
期刊：
影响因子：
2.9
通讯作者：
Silecchia, Gianfranco
中科院分区：
文献类型：
--
作者：
Coluzzi, Ilenia;Raparelli, Luigi;Silecchia, Gianfranco
腹腔镜袖状胃切除术（LSG）可减少热量摄入和体重减轻。患者在手术前后是否食用相同类型的食物或是否减少他们所食用食物的体积和热量密度仍然是未知的。这项前瞻性研究的目的是评估LSG后每日热量和大量营养素摄入的变化以及2年内味觉变化与食物耐受性之间的关系。30例中位体重指数（BMI）为43.9 kg/kg的病态肥胖患者，在LSG之前前瞻性入组了39.5-57.3例患者。术前在术后1、3、6、12和24个月评价体重、BMI、%EWL、体重减轻百分比（%WL）和每日摄入量，沿着进行问卷调查，评价食物选择、饮食质量、对某些类型食物的耐受性、呕吐频率，12个月和24个月时的中位%EWL和%WL为65%，（33.9- 93.6%）、27.3%（14.2- 45.5%）和71.5%（39.6- 101.1%）、31%（19.1- 50.3%）。术后6个月，每日热量摄入减少了68%，并保持减少至24个月。饮食问卷的中位数评分在6个月时为18（10-27），在12个月时为22（16-26），在24个月时为23（10-27），这表明营养质量随着时间的推移而改善。在6个月、12个月和24个月时，75%的患者报告味觉发生变化，对甜食、高脂肪食物和酒精饮料的兴趣降低。然而，在24个月时，20%的患者报告说，与12个月前相比，他们对甜食的兴趣增加了。LSG通过食物的体积和所消耗食物的卡路里密度减少了卡路里的摄入。食物偏好改变的机制可能涉及非条件效应和条件效应。饮食咨询对学习哪些食物被消耗的影响仍然需要进一步的探索。
Laparoscopic sleeve gastrectomy (LSG) results in reduced calorie intake and weight loss. Whether patients consume the same types of food before and after surgery or whether they reduce the volume and calorie density of the foods they consume remains unknown.The aim of this prospective study was to evaluate the changes in daily caloric and macronutrient intake after LSG and the relation between changes of taste and food tolerance over 2 years.Thirty morbidly obese patients with median body mass index (BMI) of 43.9 kg/m(2) (39.5-57.3) were prospectively enrolled prior to LSG. Weight, BMI, %EWL, weight loss percentage (%WL), and daily intake were evaluated preoperatively at 1, 3, 6, 12, and 24 months after surgery along with a questionnaire evaluating food choices, quality of eating, tolerance of certain types of food, frequency of vomiting, and changes in taste.The median %EWL and %WL at 12 and 24 months was 65 % (33.9-93.6 %), 27.3 % (14.2-45.5 %) and 71.5 % (39.6-101.1 %), 31 % (19.1-50.3 %) respectively. Six months after surgery, the daily caloric intake reduced by 68 % and the reduction was maintained until 24 months. The median score of the eating questionnaire was 18 (10-27) at 6 months, 22 (16-26) at 12 months, and 23 (10-27) at 24 months, suggesting that the quality of nutrition improved over time. At 6, 12, and 24 months, 75 % of the patients reported changes in taste with reduced interest in sweets, high fat food, and alcoholic drinks. However, at 24 months, 20 % of patients reported a heightened interest in sweets compared to 12 months previously.LSG reduced calorie intake both through volume of food and the calorie density of the food consumed. The mechanisms for the changes in food preferences may involve both unconditioned and conditioned effects. The influence of dietary counseling on learning which foods are consumed still requires further exploration.