Changes in eating behaviour and meal pattern following Roux-en-Y gastric bypass

被引:134
作者
Laurenius, A. [1 ]
Larsson, I. [2 ]
Bueter, M. [3 ]
Melanson, K. J. [4 ]
Bosaeus, I. [5 ]
Forslund, H. Berteus [5 ]
Lonroth, H. [1 ]
Fandriks, L. [1 ]
Olbers, T. [1 ,6 ]
机构
[1] Univ Gothenburg, Sahlgrenska Acad, Dept Gastrosurg Res & Educ, S-41345 Gothenburg, Sweden
[2] Sahlgrens Univ Hosp, Dept Body Composit & Metab, Obes Unit, Gothenburg, Sweden
[3] Univ Zurich Hosp, Dept Surg, Div Visceral & Transplantat Surg, CH-8091 Zurich, Switzerland
[4] Univ Rhode Isl, Dept Nutr & Food Sci, Energy Balance Lab, Kingston, RI 02881 USA
[5] Univ Gothenburg, Sahlgrenska Acad, Dept Clin Nutr, S-41345 Gothenburg, Sweden
[6] Univ London Imperial Coll Sci Technol & Med, Imperial Weight Ctr, Dept Invest Med, London, England
基金
瑞典研究理事会;
关键词
Roux-en-Y gastric bypass; meal size; eating rate; meal pattern; eating behaviour; TFEQ-R21; CUMULATIVE FOOD-INTAKE; WEIGHT-LOSS; BARIATRIC SURGERY; OBESE SUBJECTS; GUT HORMONES; MEN; REDUCTION; FREQUENCY; DIETARY; ENERGY;
D O I
10.1038/ijo.2011.217
中图分类号
R5 [内科学];
学科分类号
1002 ; 100201 ;
摘要
Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Materials and methods: Voluntary chosenmeal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Results: Six weeks postoperatively meal size was 42% of the preoperative meal size, (P<0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P<0.001) and 66% (P<0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P<0.001). After 1 and 2 years, eating rate increased to 65% (P<0.001) and 72% (P<0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P=0.011). Conclusions: Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss. International Journal of Obesity (2012) 36, 348-355; doi:10.1038/ijo.2011.217; published online 29 November 2011
引用
收藏
页码:348 / 355
页数:8
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