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

doi:10.3390/nu13113873

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

University College Dublin

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

119 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 language	English
Article number	3873
Pages (from-to)	1-14
Number of pages	14
Journal	Nutrients
Volume	13
Issue number	11
Early online date	29 Oct 2021
DOIs	https://doi.org/10.3390/nu13113873
Publication status	Published (in print/issue) - 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.

Funding

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.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

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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10.3390/nu13113873

nutrients-13-03873.pdfFinal published version, 941 KBLicence: CC BY

Cite this

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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",

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.",

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author = "Natasha Kapoor and \{al Najim\}, Werd and Camilo Menezes and Price, \{Ruth K\} and Colm O{\textquoteright}Boyle and Zsolt Bodnar and Spector, \{Alan C\} and Docherty, \{Neil G\} and \{le Roux\}, \{Carel W\}",

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: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

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AU - Menezes, Camilo

AU - Price, Ruth K

AU - O’Boyle, Colm

AU - Bodnar, Zsolt

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AU - Docherty, Neil G

AU - le Roux, Carel W

N1 - 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.

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KW - Meals/psychology

KW - Food Preferences/psychology

KW - Obesity/psychology

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ER -

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

Abstract

Bibliographical note

Funding

UN SDGs

Keywords

Access to Document

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