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

Farias, Gisele; Silva, Robertah Maryanna Oliveira; Silva, Priscilla Peixoto Policarpo da; Vilela, Regina Maria; Bettini, Solange Cravo; Dâmaso, Ana Raimunda; Netto, Bárbara Dal Molin

doi:10.1016/j.nut.2020.110746

Cited by 15 publications

(12 citation statements)

References 24 publications

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“…The higher the food processing, the less healthy it is considered. These studies highlighted a decreased intake per day of all food categories, but a slight increase in the contribution of the unprocessed or minimally processed foods to total energy intake 72,77 …”

Section: Resultsmentioning

confidence: 99%

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

et al. 2021

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Summary This systematic review and meta‐analyses aimed to synthesize evidence of the link between bariatric surgery and changes in food preferences, considering the method of assessment. MEDLINE, Cochrane Library, Web of Science, Cinahl, PsychINFO, ProQuest, and Open grey were searched incorporating two blocks of terms (“Intervention” and “Food Preferences”). Interventional or observational studies involving patients (BMI ≥ 35 kg m−2) with sleeve gastrectomy (SG) or Roux‐en‐Y Gastric Bypass (RYGB) and a control group were included. Meta‐analyses were performed comparing the standardized daily mean percentage energy from proteins, carbohydrates, and lipids between preoperative and postoperative patients. Fifty‐seven studies concerning 2,271 patients with RYGB and 903 patients with SG met the inclusion criteria, of which 24 were eligible for meta‐analysis. Despite a total reduction in macronutrient intakes, the meta‐analyses revealed a postoperative increase in percentage energy from proteins at 12 months (0.24, 95% CI: 0.03, 0.46, {I2} = 73%) and a decrease in percentage energy from fat at 1 month (−0.47, 95% CI: 0.86, 0.09, {I2} = 72%), up to 24 months (−0.20, 95% CI: −0.31, 0.08, {I2} = 0%). In conclusion, the present systematic review and meta‐analyses showed changes of food preferences in terms of macronutrient, food selection and, overall food appreciation up to 5 years following bariatric surgery.

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Section: Resultsmentioning

confidence: 99%

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

et al. 2021

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“…Moreover, ultra-processed foods can activate brain regions associated with the reward system, affecting food choices and stimulating food consumption [ 24 ]. In line with this, previous studies have explored the caloric contribution as a function of food processing in patients who underwent bariatric surgery [ 25 , 26 ]. Pinto et al [ 25 ] observed that the caloric contribution of ultra-processed foods was 19.7% after 3 months of bariatric surgery, which is ~ 20% lower than that seen in the current study.…”

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confidence: 79%

Nutritional Inadequacies Among Post-bariatric Patients During COVID-19 Quarantine in Sao Paulo, Brazil

et al. 2020

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“…Sugary foods are highly osmotic and may cause dumping syndrome, and gastrointestinal complications in patients can be seen after surgery as fatty foods trigger nausea and vomiting [ 8 , 20 , 25 ].…”

Section: Discussionmentioning

confidence: 99%

The Relationship between Bariatric Food Pyramid and Long-Term Anthropometric Measurements of Patients Undergoing Bariatric Surgery

Erdem

Mert-Biberoğlu

Taşkın

2022

International Journal of Clinical Practice

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The bariatric food pyramid is a standard for long-term healthy living and nutritional habits of patients who have undergone bariatric surgery, taking their gastric capacity and special nutritional requirements into account. This study aimed to evaluate how the compliance with the pyramid affects the anthropometric change in patients who have undergone bariatric surgery, depending on the period after surgery. 81 patients who have undergone bariatric surgery between August 2016 and September 2018 participated in the study. The patients were evaluated in the postoperative period and were divided into three groups according to the year they had the operation. Food consumption frequency information was obtained from the patients, and the amount of food consumed per day was recorded in grams. Protein, vegetable, fruit, grain, and oil consumption was calculated according to the pyramid and calculated as portions. A statistically significant difference was found for all three groups in terms of weight loss and body mass index (BMI) changes before and after surgery ( p < 0.001 , p < 0.001 , respectively). It was observed that the amount of protein consumed by the patients was sufficient, cereal was high, and fruit was insufficient. Patients who consumed foods that were not recommended slowed in weight loss. In conclusion, it is estimated that increased consumption of grains and nonrecommended foods may cause weight gains. In order to prevent this, it is necessary to ensure that patients are fed in accordance with the pyramid and followed for many years.

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

Cited by 15 publications

References 24 publications

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

A systematic review and meta‐analyses of food preference modifications after bariatric surgery

Nutritional Inadequacies Among Post-bariatric Patients During COVID-19 Quarantine in Sao Paulo, Brazil

The Relationship between Bariatric Food Pyramid and Long-Term Anthropometric Measurements of Patients Undergoing Bariatric Surgery

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