Poor diet quality is associated with biochemical parameters of protein nutritional status after Roux-en-Y gastric bypass.

OBJECTIVE: To assess diet quality and its association with body and biochemical parameters in patients who underwent Roux-en-Y gastric bypass (RYGB). METHODS: Prospective observational study with individuals of both sexes subjected to RYGB. Body composition, biochemical parameters, and diet quality were assessed before and six months after RYGB. Diet quality was assessed by the Healthy Eating Index (HEI). Data were analyzed by the paired t-test or Wilcoxon signed-rank test, with a significance level of 5%. Spearman's correlation and simple linear regression were performed between variables. RESULTS: The final sample included 34 patients. Their diet was classified as poor before and 6 mo after RYGB. BMI, fat mass, fat-free mass, waist perimeter, serum total protein, transthyretin, alpha-1-acid glycoprotein, and C-reactive protein decreased significantly (P < 0.05). Variations in the HEI score and caloric intake were associated with serum albumin and transthyretin (P < 0.05). CONCLUSION: Poor diet quality was present before and six months after RYGB, and the study data suggest that poor diet quality is associated to a risk of loss of lean body mass and visceral protein six months after RYGB.

Roux-en-y gastric bypass reduces body parameters but does not alter diet quality during six months follow-up

Backgroung: the diet quality contributes for the success of weight loss treatment after bariatric surgery. Objective: to evaluate weight loss, body parameters and diet quality during the short-term (6 months) follow-up of subjects undergoing Roux-en-Y Gastric Bypass (RYGB). Methods: prospective and observational study, carried out with adult patients, of both sexes, submitted to RYGB. Weight, BMI, percentage of total weight loss (%TWL), waist circumference (WC), fat mass (FM), fat-free mass (FFM) and diet quality were evaluated before (T0), and approximately in the second (T1) and sixth month (T2) after RYGB. Diet quality was assessed by the Healthy Eating Index. Data were analyzed by repeated measures ANOVA or Friedman's test, with 5% significance level. Results: the final sample consisted of 18 patients, (89% female). %TWL was 16.2% at T1 and 26.7% at T2. There was a significant reduction in weight, BMI, WC, FM, FFM (p<0.001), in total daily calorie intake (p=0.017), and in total fat consumption (p=0.009) over the course of the evaluated moments. The diet was classified as low quality, mainly due to the low intake of cereals, roots, tubers, fruits, vegetables, legumes, meat, eggs, milk and derivatives, not differing between the evaluated moments (p>0.05). Conclusion: in the present study, despite adequate weight loss and reduction of body parameters, subjects submitted to RYGB showed a low diet quality during the follow-up, indicating the maintenance of inadequate eating habits

Introdução: a qualidade da dieta contribui para o sucesso do tratamento da perda de peso após a cirurgia bariátrica. Objetivo: avaliar a perda de peso, parâmetros corporais e a qualidade da dieta durante seis meses acompanhamento de participantes submetidos ao Bypass Gástrico (BG). Método: estudo observacional e prospectivo, realizado com pacientes adultos, de ambos os sexos, submetidos ao BG. Peso, IMC, percentual de perda de peso (%PP), circunferência da cintura, massa gorda, massa magra e a qualidade da dieta foram avaliados antes (T0) e aproximadamente no segundo (T1) e sexto (T2) meses após a cirurgia. A qualidade da dieta foi avaliada pelo Indice da Qualidade da dieta. Os dados foram analisados pela ANOVA de medidas repetidas ou teste de Friedman, com nível de significância de 5%. Resultado: a amostra final foi composta por 18 pacientes (89% mulheres). O %PP foi de 16,2% em T1 e 26,7% em T2. Peso, IMC, circunferência da cintura, massa gorda, massa magra (p<0,001), ingestão calórica diária (p=0,017) e de gordura (p=0,009) reduziram ao longo dos períodos. A dieta foi classificada como de baixa qualidade, principalmente pelo baixo consumo de alimentos dos grupos de cereais, raízes, tubérculos, frutas, vegetais, legumes, carnes, ovos, leite e derivados, não diferindo ao longo dos momentos avaliados (P>0,05). Conclusão: no presente estudo, apesar da adequada perda de peso e redução dos parâmetros corporais, participantes mostraram uma baixa qualidade da dieta durante o acompanhamento, indicando a manutenção de hábitos alimentares inadequados