Impact of dietary patterns according to NOVA food groups: 2 y after Roux-en-Y gastric bypass surgery.

Autor: Farias G; Gastrointestinal Surgery Service of Hospital de Clínicas, Federal University of Paraná, Curitiba, Brazil; Departament of Nutrition, Faculdade Paranaense, Curitiba, Brazil. Electronic address: gisele.nutri.farias@gmail.com., Silva RMO; Graduation in Nutrition, Faculdade Paranaense, Curitiba, Brazil., da Silva PPP; Departament of Nutrition, Federal University of Paraná, Curitiba, Brazil., Vilela RM; Departament of Nutrition, Federal University of Paraná, Curitiba, Brazil., Bettini SC; Gastrointestinal Surgery Service of Hospital de Clínicas, Federal University of Paraná, Curitiba, Brazil., Dâmaso AR; Nutrition Post Graduate Program, Universidade Federal de São Paulo, Escola Paulista de Medicina, São Paulo, Brazil., Netto BDM; Departament of Nutrition, Federal University of Paraná, Curitiba, Brazil.
Jazyk: angličtina
Zdroj: Nutrition (Burbank, Los Angeles County, Calif.) [Nutrition] 2020 Jun; Vol. 74, pp. 110746. Date of Electronic Publication: 2020 Jan 28.
DOI: 10.1016/j.nut.2020.110746
Abstrakt: Introduction: Appropriate eating habits are crucial for sustained weight loss after bariatric surgery. A qualitative analysis of food consumption in the late postoperative period of bariatric surgery is thus advisable, even more so considering the increasing consumption of obesity-impacting ultra-processed foods.
Objective: This study aimed to analyze the contribution of unprocessed, processed, and ultra-processed foods 2 y after Roux-en-Y gastric bypass (RYGB).
Methods: This was a prospective study performed with 32 patients undergoing RYGB. Anthropometric and food intake data were analyzed. A food intake evaluation was conducted with a focus on quantitative and qualitative analyses. The latter was performed by categorizing food according to the NOVA classification.
Results: There was a reduction in body mass, representing an excess weight loss of 83.80 ± 24.50% at 24 months postoperatively; and a reduction in calorie intake, macronutrients, fiber, and sodium after surgery. Regarding the qualitative analysis, 6 months after RYGB the calorie intake from processed and ultra-processed food decreased from 1398.47 ± 623.82 kcal to 471.80 ± 48.94 kcal (P < 0.05). However, between 6 and 24 months postoperatively there was an increase in 60.04% of the calorie consumption of these type of food (P < 0.01). The most important finding was that the consumption of processed and ultra-processed food exceeded 50% of the total calorie intake of the diet in all periods analyzed.
Conclusions: RYGB promotes quick results in weight loss and a reduction of food intake, but the quality of food may affect long-term prognosis and deserves attention in the population studied. These results highlight the importance of dietary counseling aimed at guiding better food choices, in the interest of promoting sustained weight loss after bariatric surgery.
(Copyright © 2020 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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