Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB

Bárbara Dal Molin Netto, Carrie P. Earthman, Gisele Farias, Deborah Cristina Landi Masquio, Ana Paula Grotti Clemente, Priscilla Peixoto, Solange Cravo Bettini, Maria Emilia von Der Heyde, Ana R. Dâmaso

Research output: Contribution to journalArticle

  • 1 Citations

Abstract

Objective Significant changes in the preference for different dietary components have been observed after Roux-en-Y gastric bypass (RYGB). The aim of this study was to evaluate the early post-RYGB changes in quality of eating patterns and their relationship to weight loss and metabolic parameters. Methods The sample was composed of 41 extremely obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times/wk) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected before surgery and 6 mo post-RYGB. Results Compared with baseline, the postsurgery body mass index was reduced by 12.9 kg/m2, corresponding to an excess weight loss of 63.5%. Blood glucose, insulin, ferritin, cholesterol, low-density lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The consumption frequency of many foods defined as unhealthy decreased after surgery (e.g., from 15.4% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and from 0% to 25.6% for plain yogurt). There was a decrease in the frequency of individuals who reported consuming fruit and vegetables. Conversely, insulin, glucose, and TG levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Participants in the present study appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.

Original languageEnglish (US)
Pages (from-to)125-131
Number of pages7
JournalNutrition
Volume33
DOIs
StatePublished - Jan 1 2017

Fingerprint

Gastric Bypass
Metabolome
Weight Loss
Eating
Food
Triglycerides
Insulin
Ice Cream
Yogurt
Cacao
Ferritins
Vegetables
LDL Cholesterol
Brazil
Blood Glucose
Fruit
Fishes
Hemoglobins
Body Mass Index
Cholesterol

Keywords

  • Dietary patterns
  • Obesity
  • Quality of diet
  • Roux-en-Y gastric bypass

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics

MeSH PubMed subject areas

  • Journal Article

Cite this

Molin Netto, B. D., Earthman, C. P., Farias, G., Landi Masquio, D. C., Grotti Clemente, A. P., Peixoto, P., ... Dâmaso, A. R. (2017). Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB. Nutrition, 33, 125-131. DOI: 10.1016/j.nut.2016.05.007

Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB. / Molin Netto, Bárbara Dal; Earthman, Carrie P.; Farias, Gisele; Landi Masquio, Deborah Cristina; Grotti Clemente, Ana Paula; Peixoto, Priscilla; Bettini, Solange Cravo; von Der Heyde, Maria Emilia; Dâmaso, Ana R.

In: Nutrition, Vol. 33, 01.01.2017, p. 125-131.

Research output: Contribution to journalArticle

Molin Netto, BD, Earthman, CP, Farias, G, Landi Masquio, DC, Grotti Clemente, AP, Peixoto, P, Bettini, SC, von Der Heyde, ME & Dâmaso, AR 2017, 'Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB' Nutrition, vol 33, pp. 125-131. DOI: 10.1016/j.nut.2016.05.007
Molin Netto BD, Earthman CP, Farias G, Landi Masquio DC, Grotti Clemente AP, Peixoto P et al. Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB. Nutrition. 2017 Jan 1;33:125-131. Available from, DOI: 10.1016/j.nut.2016.05.007

Molin Netto, Bárbara Dal; Earthman, Carrie P.; Farias, Gisele; Landi Masquio, Deborah Cristina; Grotti Clemente, Ana Paula; Peixoto, Priscilla; Bettini, Solange Cravo; von Der Heyde, Maria Emilia; Dâmaso, Ana R. / Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB.

In: Nutrition, Vol. 33, 01.01.2017, p. 125-131.

Research output: Contribution to journalArticle

@article{a50efe9f73e840b4a21045b3b551f94d,
title = "Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB",
abstract = "Objective Significant changes in the preference for different dietary components have been observed after Roux-en-Y gastric bypass (RYGB). The aim of this study was to evaluate the early post-RYGB changes in quality of eating patterns and their relationship to weight loss and metabolic parameters. Methods The sample was composed of 41 extremely obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times/wk) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected before surgery and 6 mo post-RYGB. Results Compared with baseline, the postsurgery body mass index was reduced by 12.9 kg/m2, corresponding to an excess weight loss of 63.5%. Blood glucose, insulin, ferritin, cholesterol, low-density lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The consumption frequency of many foods defined as unhealthy decreased after surgery (e.g., from 15.4% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and from 0% to 25.6% for plain yogurt). There was a decrease in the frequency of individuals who reported consuming fruit and vegetables. Conversely, insulin, glucose, and TG levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Participants in the present study appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.",
keywords = "Dietary patterns, Obesity, Quality of diet, Roux-en-Y gastric bypass",
author = "{Molin Netto}, {Bárbara Dal} and Earthman, {Carrie P.} and Gisele Farias and {Landi Masquio}, {Deborah Cristina} and {Grotti Clemente}, {Ana Paula} and Priscilla Peixoto and Bettini, {Solange Cravo} and {von Der Heyde}, {Maria Emilia} and Dâmaso, {Ana R.}",
year = "2017",
month = "1",
doi = "10.1016/j.nut.2016.05.007",
volume = "33",
pages = "125--131",
journal = "Nutrition International",
issn = "0888-1294",
publisher = "Elsevier Inc.",

}

TY - JOUR

T1 - Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB

AU - Molin Netto,Bárbara Dal

AU - Earthman,Carrie P.

AU - Farias,Gisele

AU - Landi Masquio,Deborah Cristina

AU - Grotti Clemente,Ana Paula

AU - Peixoto,Priscilla

AU - Bettini,Solange Cravo

AU - von Der Heyde,Maria Emilia

AU - Dâmaso,Ana R.

PY - 2017/1/1

Y1 - 2017/1/1

N2 - Objective Significant changes in the preference for different dietary components have been observed after Roux-en-Y gastric bypass (RYGB). The aim of this study was to evaluate the early post-RYGB changes in quality of eating patterns and their relationship to weight loss and metabolic parameters. Methods The sample was composed of 41 extremely obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times/wk) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected before surgery and 6 mo post-RYGB. Results Compared with baseline, the postsurgery body mass index was reduced by 12.9 kg/m2, corresponding to an excess weight loss of 63.5%. Blood glucose, insulin, ferritin, cholesterol, low-density lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The consumption frequency of many foods defined as unhealthy decreased after surgery (e.g., from 15.4% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and from 0% to 25.6% for plain yogurt). There was a decrease in the frequency of individuals who reported consuming fruit and vegetables. Conversely, insulin, glucose, and TG levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Participants in the present study appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.

AB - Objective Significant changes in the preference for different dietary components have been observed after Roux-en-Y gastric bypass (RYGB). The aim of this study was to evaluate the early post-RYGB changes in quality of eating patterns and their relationship to weight loss and metabolic parameters. Methods The sample was composed of 41 extremely obese individuals undergoing RYGB. Dietary data were collected using a validated food frequency questionnaire in Brazil. A food intake evaluation was conducted with a focus on the frequency of consumption (≥4 times/wk) of markers for healthy eating and markers for unhealthy eating. Furthermore, anthropometric and metabolic markers were collected before surgery and 6 mo post-RYGB. Results Compared with baseline, the postsurgery body mass index was reduced by 12.9 kg/m2, corresponding to an excess weight loss of 63.5%. Blood glucose, insulin, ferritin, cholesterol, low-density lipoprotein-cholesterol, triacylglycerol (TG), and hemoglobin were reduced 6 mo after RYGB (P < 0.05). The consumption frequency of many foods defined as unhealthy decreased after surgery (e.g., from 15.4% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and from 0% to 25.6% for plain yogurt). There was a decrease in the frequency of individuals who reported consuming fruit and vegetables. Conversely, insulin, glucose, and TG levels were positively associated with intake of chocolates/truffles and ice cream/sundaes. Conclusion Participants in the present study appeared to develop a healthier dietary pattern by 6 mo after RYGB. These results show that a healthier dietary pattern is associated with a significant improvement of metabolic profile and weight loss.

KW - Dietary patterns

KW - Obesity

KW - Quality of diet

KW - Roux-en-Y gastric bypass

UR - http://www.scopus.com/inward/record.url?scp=84997112219&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84997112219&partnerID=8YFLogxK

U2 - 10.1016/j.nut.2016.05.007

DO - 10.1016/j.nut.2016.05.007

M3 - Article

VL - 33

SP - 125

EP - 131

JO - Nutrition International

T2 - Nutrition International

JF - Nutrition International

SN - 0888-1294

ER -