Differences in short-term food preferences following vertical sleeve gastrectomy and Roux-en-Y gastric bypass surgery
| Autor: | Timothy D. Allerton, Gina Cosentino, Monica C. Chiang, Rachel Moore, Tony H. Tzeng, Stefany D. Primeaux, Paula J. Geiselman, Frank L. Greenway, Robert L. Dubin, Amy Varughese, Gabriel I. Uwaifo |
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| Rok vydání: | 2015 |
| Předmět: |
Black women
medicine.medical_specialty Sleeve gastrectomy Nutrition and Dietetics business.industry Gastric bypass surgery Endocrinology Diabetes and Metabolism medicine.medical_treatment Gastric bypass medicine.disease_cause medicine.disease Roux-en-Y anastomosis Food preference Obesity Preference Surgery medicine business |
| Zdroj: | Obesity Research & Clinical Practice. 9:628-632 |
| ISSN: | 1871-403X |
| DOI: | 10.1016/j.orcp.2015.09.003 |
| Popis: | Bariatric surgery is effective in reducing body weight and obesity-related comorbidities. This study examined differences in the short-term effect of Roux en Y gastric bypass (RYGB) and vertical sleeve gastrectomy (VSG) on the hedonic rating of food. Predominantly black women with complicated obesity and a BMI>50 g/m(2) completed a validated food preference questionnaire before and 1-3 months following surgery. Analysis of preference scores indicated that the preference for fat decreased with both surgeries. VSG also decreased the preference for sugar. Further studies are needed to evaluate long term effects of surgery on food preferences and to elucidate physiological mechanisms. |
| Databáze: | OpenAIRE |
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