Obesity Surgery

, Volume 21, Issue 12, pp 1921–1927 | Cite as

Food Aversions in Women During The 2 Years After Roux-En-Y Gastric Bypass

  • Patrícia Fátima Sousa Novais
  • Irineu Rasera Junior
  • Elisabete Cristina Shiraga
  • Maria Rita Marques de Oliveira
Allied Care
First Online:

Abstract

The anatomical and physiological changes of the gastrointestinal tract after Roux-en-Y gastric bypass lead to changes in dietary patterns and their effects are still little known. Hence, the objective of this work was to characterize the prevalence, the associated factors and the list of food aversions with the effect of surgery on the body weight of women in the first two years after Roux-en-Y gastric bypass. A total of 141 women were studied. Their food aversions were assessed with a short food frequency questionnaire (FFQ-S) containing 26 items before and 6, 12 and 24 months after surgery. The FFQ-S was filled out during individual interviews and referenced in the medical records. The association between total aversion score and body weight variables and general characteristics of the group was analyzed. Variation of food aversions over time was assessed for 26 foods individually and grouped. Of all the studied variables, a weak but significant negative correlation (rs = -0.1944; p = 0.0208) was found between total aversion score and shorter postoperative period and a weak but significant positive correlation was found between total aversion score and percentage of weight regained (rs = -0.1759; p = 0.0369). Food aversions were more common in the first six months after surgery, especially to red meats, rice, chicken, eggs, pasta, milk and others. Food aversions in the early postoperative period are associated with weight variations in the first two years after surgery and subside significantly over time, probably because of a physiological and cognitive adaptation of the individual to the surgical procedure.

Keywords

Morbid obesity Bariatric surgery Food intake Gastric bypass 
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Notes

Acknowledgment

This study was funded by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Conflict of interests

None

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Copyright information

© Springer Science + Business Media, LLC 2010

Authors and Affiliations

  • Patrícia Fátima Sousa Novais
    • 1
    • 2
  • Irineu Rasera Junior
    • 2
    • 3
  • Elisabete Cristina Shiraga
    • 2
  • Maria Rita Marques de Oliveira
    • 1
    • 4
  1. 1.Post-graduate program in Food and Nutrition, Nutritional SciencesUniversidade Estadual Paulista, School of Pharmaceutical Sciences (UNESP-FcFar)AraraquaraBrazil
  2. 2.Gastroenterology and Obesity Surgery Center, Clínica BariátricaHospital Fornecedores de CanaPiracicabaBrazil
  3. 3.School of Medicine (UNESP)BotucatuBrazil
  4. 4.Center of Studies in Nutrition and Nutrition PracticesInstitute of Biosciences of Universidade Estadual Paulista (UNESP)BotucatuBrazil

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