Factors Associated with Favorable Changes in Food Preferences After Bariatric Surgery

Mette S. Nielsen, Bodil J. Christensen, Christian Ritz, Lotte Holm, Susanne Lunn, Louise Tækker, Julie Berg Schmidt, Wender L.P. Bredie, Nicolai J. Wewer Albrechtsen, Jens J. Holst, Anja Hilbert, Carel W. le Roux, Anders Sjödin

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)
27 Downloads (Pure)

Abstract

PURPOSE: Bariatric surgery may shift food preferences towards less energy-dense foods. Eating behavior is multifactorial, and the mechanisms driving changes in food preferences could be a combination of a physiological response to surgery and social and psychological factors. This exploratory study aimed to identify potential factors explaining the variation in changes in food preferences after bariatric surgery.

MATERIALS AND METHODS: Physiological, social, and psychological data were collected before, 6 weeks or 6 months after surgery. All variables were analyzed in combination using LASSO regression to explain the variation in changes in energy density at an ad libitum buffet meal 6 months after bariatric surgery (n=39).

RESULTS: The following factors explained 69% of the variation in changes in food preferences after surgery and were associated with more favorable changes in food preferences (i.e., a larger decrease in energy density): female gender, increased secretion of glicentin, a larger decrease in the hedonic rating of sweet and fat and a fatty cocoa drink, a lower number of recent life crises, a low degree of social eating pressure, fulfilling the diagnostic criteria for binge eating disorder, less effort needed to obtain preoperative weight loss, a smaller household composition, a lower degree of self-efficacy and a higher degree of depression, nutritional regime competence, and psychosocial risk level.

CONCLUSION: Factors explaining the variation in altered food preferences after bariatric surgery not only include a physiological response to surgery but also social and psychological factors.

Original languageEnglish
Pages (from-to)3514-3524
Number of pages11
JournalObesity Surgery
Volume31
Issue number8
Early online date30 Mar 2021
DOIs
Publication statusPublished (in print/issue) - 31 Aug 2021

Bibliographical note

Funding Information:
We wish to thank the staff at Bariatric Clinic, K?ge Hospital, Denmark; the kitchen and laboratory staff and master?s students at the Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark; and Eva Pacini at the Department of Psychology, University of Copenhagen, Denmark, for helping with recruitment and data collection. Furthermore, we wish to thank Lene Stevner at the Department of Nutrition, Exercise and Sports, University of Copenhagen, for the support with the protocol. A special thanks to all the participants in the GO Bypass study.

Publisher Copyright:
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Keywords

  • Cross-disciplinary research
  • Eating behavior
  • Food choice
  • Roux-en-Y gastric bypass
  • Sleeve gastrectomy

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