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Obesity Surgery

, Volume 23, Issue 1, pp 50–55 | Cite as

Roux-en Y Gastric Bypass Surgery Reduces Hedonic Hunger and Improves Dietary Habits in Severely Obese Subjects

  • Jennifer Ullrich
  • Barbara Ernst
  • Britta Wilms
  • Martin Thurnheer
  • Bernd SchultesEmail author
Clinical Research

Abstract

Background

Many obese subjects suffer from an increased hedonic drive to consume palatable foods, i.e., hedonic hunger, and often show unfavorable dietary habits. Here, we investigated changes in the hedonic hunger and dietary habits after Roux-en-Y gastric bypass (RYGB) surgery.

Methods

Forty-four severely obese patients were examined before and on average 15.9 ± 0.9 months after RYGB surgery with the Power of Food Scale (PFS), a questionnaire that reliably measures an individual’s motivation to consume highly palatable foods but not actual consumptive behavior. Dietary habits were assessed by a food frequency questionnaire.

Results

After the RYGB procedure, patients showed markedly lower aggregated PFS scores and sub-domain scores related to generally available, physically present, as well as tasted foods than before the surgery (all P < 0.001). Changes in dietary habits after the surgery were characterized by a more frequent consumption of poultry, fish, eggs, and cooked vegetables (P < 0.008) and a less frequent consumption of chocolate (P < 0.048), cakes/biscuits/cookies (P = 0.09), and fruit juice/soft drinks (P = 0.08).

Conclusions

Data show a marked reduction of the hedonic drive to consume palatable food and beneficial changes in dietary habits characterized by an increased intake of protein-rich foods and vegetables and a reduced consumption of sugar-containing snacks and beverages after RYGB surgery. Based on these findings, it can be speculated that the reduction of the hedonic drive to consume palatable foods induced by RYGB surgery helps severely obese patients to establish healthier dietary habits.

Keywords

Eating behavior Food consumption Hedonic drive Protein-rich foods Bariatric surgery 

Notes

Acknowledgments

We gratefully thank Dr. Michael Lowe from the Department of Psychology, Drexel University, Philadelphia, for generously providing us with the Power of Food Scale and all of our patients who filled in the questionnaires.

Conflict of Interest

All contributing authors declare that they have no conflicts of interest.

Sources of Funding

The study was financed by intramural financial resources of the Interdisciplinary Obesity Center, Kantonsspital St. Gallen.

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Copyright information

© Springer Science + Business Media, LLC 2012

Authors and Affiliations

  • Jennifer Ullrich
    • 1
  • Barbara Ernst
    • 1
  • Britta Wilms
    • 1
  • Martin Thurnheer
    • 1
  • Bernd Schultes
    • 1
    • 2
    Email author
  1. 1.Interdisciplinary Obesity CenterKantonsspital St. GallenRorschachSwitzerland
  2. 2.Oberwaid, Kurhaus & Medical CenterSt. GallenSwitzerland

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