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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Farias, Gisele [1, 2] ; Oliveira Silva, Robertah Maryanna [3] ; Policarpo da Silva, Priscilla Peixoto [4] ; Vilela, Regina Maria [4] ; Bettini, Solange Cravo [1] ; Damaso, Ana Raimunda [5] ; Netto, Barbara Dal Molin [4]
Total Authors: 7
Affiliation:
[1] Univ Fed Parana, Gastrointestinal Surg Serv, Hosp Clin, Curitiba, Parana - Brazil
[2] Fac Paranaense, Dept Nutr, Curitiba, Parana - Brazil
[3] Fac Paranaense, Graduat Nutr, Curitiba, Parana - Brazil
[4] Univ Fed Parana, Dept Nutr, Curitiba, Parana - Brazil
[5] Univ Fed Sao Paulo, Nutr Post Grad Program, Escola Paulista Med, Sao Paulo - Brazil
Total Affiliations: 5
Document type: Journal article
Source: NUTRITION; v. 74, JUN 2020.
Web of Science Citations: 0
Abstract

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. (C) 2020 Elsevier Inc. All rights reserved. (AU)

FAPESP's process: 13/04136-4 - Analysis of neuroendocrine regulation of balance energy and inflammatory factors in obese adults submitted to bariatric surgery
Grantee:Ana Raimunda Dâmaso
Support Opportunities: Regular Research Grants