Diet Behavior and Low Hemoglobin Level after Laparoscopic Mini-Gastric Bypass Surgery

Background/Aims: Nutrition problems caused by laparoscopic mini-gastric bypass surgery (LMGB) include lack of iron, calcium and poor nutrition. Iron deficiency anemia is the common. The purpose of this study was to investigate why our patients' hemoglobin level was at a low value after surgery and the relationship between diet frequency, diet behavior, and low hemoglobin level. Methodology: From January 2009 to April 2010, 120 patients who received laparoscopic mini-gastric bypass surgery were included in this study. Among all patients, there were 34 men and 86 women. Hemoglobin level of male patients less than 13mg/dL and that of female patients less than 11.5mg/dL was defined as anemia. The clinical characteristics and diet behavior were analyzed. Results: The mean age was 30.9 +/- 10.5 years and the mean body mass index was 41.4 +/- 7.2kg/m(2). Before and after surgery, the proportion of anemia was 4.1% and 26.6%, respectively. The proportion of anemia in females increased more than in males. Hemoglobin level after surgery showed positive correlation (p<0.05) with the diet frequency of high protein, sugar drinks with balanced formula, alcoholic drinks and exercise, but negative correlation (p<0.01) with iron supplements. Conclusions: The study concluded that patients after laparoscopic mini-gastric bypass surgery should increase the ingestion of high-protein drinks or food, alcoholic drinks and exercise, to prevent a low hemoglobin level.