Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery

Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery OBES SURG (2018) 28:1540–1545 DOI 10.1007/s11695-017-2850-z ORIGINAL CONTRIBUTIONS Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery 1 2 3 Cynthia M. de A. Godoy & Luana Celi Silva Aprígio & Eudes Paiva de Godoy & 4 3 5 Mariana Camara Furtado & Daniel Coelho & Lourdes Bernadete Rocha de Souza & Antònio Manuel Goveial de Oliveira Published online: 6 April 2018 Springer Science+Business Media, LLC, part of Springer Nature 2018 Abstract fragmentation of almonds and of meat after a certain chewing Background Roux-en-Y gastric bypass (RYGB) surgery often time. Protein intake was evaluated by 24-h dietary recall. leads to food intolerance, especially protein intake. Results Mean age was 42.3 ± 11.2 years; mean body mass Aim This is to investigate the association of food intolerance index was 33 ± 6 kg/m ; and mean time since surgery was with protein intake and chewing parameters in patients who 4.9 years. The food tolerance score was 23.4 ± 3.3 points. underwent RYGB surgery 2 years prior. There was no evidence of an association between food toler- Methods An observational study was carried out in 30 pa- ance and chewing efficiency for meat (p =0.28)norbetween tients aged between 18 and http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Obesity Surgery Springer Journals

Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery

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Publisher
Springer US
Copyright
Copyright © 2018 by Springer Science+Business Media, LLC, part of Springer Nature
Subject
Medicine & Public Health; Surgery
ISSN
0960-8923
eISSN
1708-0428
D.O.I.
10.1007/s11695-017-2850-z
Publisher site
See Article on Publisher Site

Abstract

OBES SURG (2018) 28:1540–1545 DOI 10.1007/s11695-017-2850-z ORIGINAL CONTRIBUTIONS Food Tolerance and Eating Behavior After Roux-en-Y Gastric Bypass Surgery 1 2 3 Cynthia M. de A. Godoy & Luana Celi Silva Aprígio & Eudes Paiva de Godoy & 4 3 5 Mariana Camara Furtado & Daniel Coelho & Lourdes Bernadete Rocha de Souza & Antònio Manuel Goveial de Oliveira Published online: 6 April 2018 Springer Science+Business Media, LLC, part of Springer Nature 2018 Abstract fragmentation of almonds and of meat after a certain chewing Background Roux-en-Y gastric bypass (RYGB) surgery often time. Protein intake was evaluated by 24-h dietary recall. leads to food intolerance, especially protein intake. Results Mean age was 42.3 ± 11.2 years; mean body mass Aim This is to investigate the association of food intolerance index was 33 ± 6 kg/m ; and mean time since surgery was with protein intake and chewing parameters in patients who 4.9 years. The food tolerance score was 23.4 ± 3.3 points. underwent RYGB surgery 2 years prior. There was no evidence of an association between food toler- Methods An observational study was carried out in 30 pa- ance and chewing efficiency for meat (p =0.28)norbetween tients aged between 18 and

Journal

Obesity SurgerySpringer Journals

Published: Apr 6, 2018

References

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