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Changes in Nutrients and Food Groups Intake Following Laparoscopic Roux-en-Y Gastric Bypass (RYGB)

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Abstract

Background

Serial changes in dietary intake, including specific food groups and nutrients during the first year following Roux-en-Y gastric bypass (RYGB) are of interest due to surgically induced alterations in meal size, food intolerances present after surgery, and potential nutrient deficiencies. To help improve the nutritional health of surgical patients, this study’s purpose was to examine changes in macro- and micronutrients, food groups, and selected foods during 12 months of follow-up in post-RYGB individuals.

Methods

RYGB patients (n = 17) completed 4-day food records at baseline (prior to surgery) and then at 3 weeks, 3 months, 6 months, and 12 months after surgery. Mean daily intake was determined at each time for energy intake, macro- and micronutrients, food groups, and selected foods in targeted food groups.

Results

A dramatic decrease in mean (±SEM) daily energy intake occurred—2,150 ± 165 kcal at baseline vs. 649 ± 40 kcal at 3 weeks; energy intake continually increased to a high of 1,307 ± 129 kcal by 12 months. More than 50 % of patients had low intake of vitamins D, E, C, folate, and calcium, magnesium, and potassium at 12 months. Servings from vegetables, grains, fats, and sweetened beverages were lower, whereas, meats, dairy, fruits, and sweets showed only small, transient changes following surgery.

Conclusions

The reduction in energy intake following RYGB is from selected food groups and not solely a reduction in portion sizes across the diet. The lower intake of micronutrients indicates potential risk for deficiencies unless supplements are used. These findings can help in the clinical management of surgical patients to improve nutritional health.

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Acknowledgments

This study was supported by the Wake Forest University Claude D. Pepper Older American Independence Center (National Institutes of Health grant P30 AG21332), the Wake Forest University General Clinical Research Center (National Institutes of Health grant MOI-RR(7122), and the Wake Forest University Cross-Campus Collaboration Grant.

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Authors and Affiliations

  1. Department of Health and Exercise Science, Wake Forest University, Box 7868 Reynolda Station, Winston-Salem, NC, 27109, USA

    Gary D. Miller

  2. Department of Surgery, Wake Forest Baptist Medical Center, Medical Center Boulevard, Winston-Salem, NC, 27157, USA

    Amber Norris & Adolfo Fernandez

  3. Wake Forest Baptist Health Weight Management Clinic, 4614 Country Club Road, Winston-Salem, NC, 27104, USA

    Gary D. Miller, Amber Norris & Adolfo Fernandez

Authors
  1. Gary D. Miller
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  2. Amber Norris
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Corresponding author

Correspondence to Gary D. Miller.

Additional information

Work was performed at Wake Forest Baptist Health and Wake Forest University in Winston-Salem, NC USA

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Miller, G.D., Norris, A. & Fernandez, A. Changes in Nutrients and Food Groups Intake Following Laparoscopic Roux-en-Y Gastric Bypass (RYGB). OBES SURG 24, 1926–1932 (2014). https://doi.org/10.1007/s11695-014-1259-1

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  • DOI: https://doi.org/10.1007/s11695-014-1259-1

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