Obesity Surgery

, 17:608 | Cite as

Changes in Resting Energy Expenditure and Body Composition after Weight Loss following Roux-en-Y Gastric Bypass

  • Fernando Carrasco
  • Karin Papapietro
  • Attila Csendes
  • Gabriela Salazar
  • Constanza Echenique
  • Cecilia Lisboa
  • Emma Díaz
  • Jorge Rojas
Article
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Accepted:

Background

The objective of this study was to evaluate changes in resting energy expenditure (REE), body composition and metabolic parameters, and to investigate predictors of the results in seriously obese patients after Roux-en-Y gastric bypass (RYGBP).

Methods

31 patients (BMI 44.4 ±–.8 kg/m2; 27 female, 4 male; 37.3 ±–1.1 y) were evaluated at baseline and 6 months after RYGBP. Weight, REE, waist circumference (WC), fat mass (FM) and fat-free mass (FFM), physical activity, food intake, fasting glucose (GLU), insulin (INS), HOMA-IR and lipid concentrations were measured.

Results

At 6 months, percentage of weight loss (%WL) was 29.0 ±–.4% and percentage of excess weight loss was (%EWL) 59.7 ±–2.3%. FM loss corresponded to 77.1 ±–2.2% of the weight loss. REE decreased from 33.4 ±–.1 to 30.1 ±–.6 kcal/kg FFM (P–lt;–.05). Significant decreases (P–lt;–.001) were observed in GLU, INS, HOMA-IR, LDL-cholesterol and triglycerides. %EWL was correlated with baseline INS (r––.44; P––.014), baseline HOMA (r––.43; P––.017), change in %FM (r––.67; P–lt;–.001) and change in WC (r––.5; P–lt;–.01). Decrease in REE/FFM (%) was positively correlated with baseline REE/FFM% (r––.51; P–lt;–.005) and change in %FM (r––.69; P–lt;–.001). Initial REE/FFM, baseline energy balance and FM change explain 90% of REE/FFM decrease.

Conclusion

RYGBP was an effective procedure to induce significant weight loss, fat mass loss and improvement in metabolic parameters in the short term. Metabolic adaptation was not related to FFM wasting but to a higher baseline REE. Fasting hyperinsulinemia was the best single predictor of weight loss after RYGBP.

Key words

Resting energy expenditure body composition gastric bypass morbid obesity cardiovascular risk factors body fat loss 
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Copyright information

© Springer Science + Business Media B.V. 2007

Authors and Affiliations

  • Fernando Carrasco
    • 1
    • 4
  • Karin Papapietro
    • 2
  • Attila Csendes
    • 2
  • Gabriela Salazar
    • 3
  • Constanza Echenique
    • 1
  • Cecilia Lisboa
    • 1
  • Emma Díaz
    • 2
  • Jorge Rojas
    • 2
  1. 1.Department of Nutrition, Faculty of MedicineUniversity of ChileSantiagoChile
  2. 2.Department of Surgery, Clinical HospitalUniversity of ChileSantiagoChile
  3. 3.Institute of Nutrition and Food TechnologyUniversity of ChileSantiagoChile
  4. 4.Department of Nutrition, Faculty of MedicineUniversity of ChileSantiagoChile

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