CHANGES IN EATING BEHAVIOR AFTER HORIZONTAL GASTROPLASTY AND ROUX-EN-Y GASTRIC BYPASS

Postoperative changes in eight dietary variables were compared at 6-mo intervals over 24 mo in 53 horizontal-gastroplasty (HGP) and 51 Roux-en-Y gastric-bypass (RYGB) patients; the variables included 1) calorie intake; percent intake of 2) protein, 3) carbohydrate, and 4) fat; 5) sweets and high-calorie beverages (SWS) and 6) milk and ice cream (MIC) as percent of calories; and 7) high-calorie liquids (HCL) and 8) nonliquid sweets (NLS) as percentage of dietary sugar. Weight and calorie intake were significantly less after RYGB than after HGP after 6 mo (p ≤ 0.01). Protein intake was significantly increased at all intervals after RYGB and at 6 and 12 mo after HGP (p < 0.05). After RYGB, intakes of SWS, MIC and HCL were significantly decreased at all intervals (p < 0.05). SWS and MIC consumption was also significantly less after RYGB than after HGP (p ≤ 0.05). Decreased SWS and MIC consumption in RYGB patients suggests that food-preference differences are partially responsible for the lower calorie intake and greater weight loss after RYGB than after HGP.