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

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

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)
25 Downloads (Pure)

Abstract

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 ad libitum buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (n = 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 ad libitum food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected ad libitum buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.
Original languageEnglish
Article number3873
Pages (from-to)1-14
Number of pages14
JournalNutrients
Volume13
Issue number11
Early online date29 Oct 2021
DOIs
Publication statusPublished - 1 Nov 2021

Bibliographical note

Funding Information:
Funding: Research reported in this publication was supported in part by the US-Ireland Research and Development Partnership program through the National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health (R01DK106112), the Health and Social Care R&D Division of Northern Ireland (STL/5062/14) and the Medical Research Council (MC_PC_16017), and the Health Research Board of the Republic of Ireland (USIRL-2006). The content is solely the responsibility of the authors and does not necessarily represent the official views of the funding agencies.

Funding Information:
Conflicts of Interest: C.W.l.R. reports grants from Science Foundation Ireland, Health Research Board, Novo Nordisk, and GI Dynamics outside the permitted work, personal fees from Eli Lilly, Johnson and Johnson, Sanofi Aventis, Astra Zeneca, Janssen, Bristol-Myers Squibb, Boehringer-Ingelheim, outside the submitted work. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish.

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Bariatric Surgery
  • Eating
  • Food Preferences
  • Obesity
  • Gastric Bypass
  • Humans
  • Middle Aged
  • Macronutrient Intake
  • Postoperative Period
  • Male
  • Treatment Outcome
  • Energy Intake
  • Female
  • Meals
  • Preoperative Period
  • Macronutrient intake
  • Bariatric surgery
  • Food intake
  • Food preferences
  • Eating/psychology
  • Meals/psychology
  • Food Preferences/psychology
  • Obesity/psychology

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