A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery

Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower in...

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Autores principales:	Natasha Kapoor, Werd al Najim, Camilo Menezes, Ruth K Price, Colm O’Boyle, Zsolt Bodnar, Alan C Spector, Neil G Docherty, Carel W le Roux
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	obesity bariatric surgery food intake food preferences macronutrient intake Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/48affd577dd3430690e570e35317fd75
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spelling	oai:doaj.org-article:48affd577dd3430690e570e35317fd752021-11-25T18:34:51ZA Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery10.3390/nu131138732072-6643https://doaj.org/article/48affd577dd3430690e570e35317fd752021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3873https://doaj.org/toc/2072-6643Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower intake would be observed at a personalised <i>ad libitum</i> buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (<i>n</i> = 14) rated their preference for 72 individual food items, each of these mapping to one of six categories encompassing high and low-fat choices in combination with sugar, complex carbohydrate or and protein. An 18-item buffet meal was created for each participant based on expressed preferences. Overall energy intake was reduced on average by 60% at the 24-month buffet meal. Reductions in intake were seen across all six food categories. Decreases in the overall intake of all individual macronutrient groups were marked and were generally proportional to reductions in total caloric intake. Patterns of preference and intake, both at baseline and at follow-up appear more idiosyncratic than has been previously suggested by verbal reporting. The data emphasise the consistency with which reductions in <i>ad libitum</i> food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected <i>ad libitum</i> buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.Natasha KapoorWerd al NajimCamilo MenezesRuth K PriceColm O’BoyleZsolt BodnarAlan C SpectorNeil G DochertyCarel W le RouxMDPI AGarticleobesitybariatric surgeryfood intakefood preferencesmacronutrient intakeNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3873, p 3873 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	obesity bariatric surgery food intake food preferences macronutrient intake Nutrition. Foods and food supply TX341-641
spellingShingle	obesity bariatric surgery food intake food preferences macronutrient intake Nutrition. Foods and food supply TX341-641 Natasha Kapoor Werd al Najim Camilo Menezes Ruth K Price Colm O’Boyle Zsolt Bodnar Alan C Spector Neil G Docherty Carel W le Roux A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery
description	Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower intake would be observed at a personalised <i>ad libitum</i> buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (<i>n</i> = 14) rated their preference for 72 individual food items, each of these mapping to one of six categories encompassing high and low-fat choices in combination with sugar, complex carbohydrate or and protein. An 18-item buffet meal was created for each participant based on expressed preferences. Overall energy intake was reduced on average by 60% at the 24-month buffet meal. Reductions in intake were seen across all six food categories. Decreases in the overall intake of all individual macronutrient groups were marked and were generally proportional to reductions in total caloric intake. Patterns of preference and intake, both at baseline and at follow-up appear more idiosyncratic than has been previously suggested by verbal reporting. The data emphasise the consistency with which reductions in <i>ad libitum</i> food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected <i>ad libitum</i> buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.
format	article
author	Natasha Kapoor Werd al Najim Camilo Menezes Ruth K Price Colm O’Boyle Zsolt Bodnar Alan C Spector Neil G Docherty Carel W le Roux
author_facet	Natasha Kapoor Werd al Najim Camilo Menezes Ruth K Price Colm O’Boyle Zsolt Bodnar Alan C Spector Neil G Docherty Carel W le Roux
author_sort	Natasha Kapoor
title	A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery
title_short	A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery
title_full	A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery
title_fullStr	A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery
title_full_unstemmed	A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery
title_sort	comparison of total food intake at a personalised buffet in people with obesity, before and 24 months after roux-en-y-gastric bypass surgery
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/48affd577dd3430690e570e35317fd75
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A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery

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