Nutritional consequences of bariatric surgery Samir Ahmed Abdelmageed1, Eman Roshdy Mohamed2, Alaa Ahmed Ghaleb3, Farida Sami Abdou4 4Family Medicine department, Faculty of medicine, Sohag University 1General surgery department, Faculty of Medic

Abstract

Bariatric surgeries involvement in treating comorbid obesity is growing fast. Since it was first approved as a treatment for those who had previously failed to reduce weight through conventional ways, the usage of bariatric surgery has significantly increased. The body mass index is frequently used in clinical practise to identify obesity, which is generally understood to mean having a significant quantity of harmful body fat (BMI). Since the BMI's creation, numerous studies involving sizable populations have shown a J-shaped relationship between the BMI and risk of morbidity or mortality, with a BMI greater than 30 kg/m2 (the definition of obesity in many guidelines) being undeniably linked to an elevated risk of morbidity or mortality. A severe and rapidly expanding global health hazard is the prevalence of morbid obesity. While some people can lose additional weight by making lifestyle changes, participating in exercise programmes, and following diet plans, bariatric surgery is still the treatment of choice for many patients who don't react to other forms of therapy. In terms of weight loss and comorbidity alleviation, bariatric procedures have produced excellent results. However, some issues with bariatric surgery have been reported, including anastomotic leakage, stenosis, haemorrhage, weight regain, and nutritional inadequacies. Due to the Roux-en-Y gastric bypass's poor absorption capabilities (RYGB), ND is an expected complication. Sleeve gastrectomy (SG) and other restraint-inducing operations are also linked to ND. The purpose of this review of the research is to present and discuss the nutritional effects of bariatric procedures and the currently available treatment alternatives.