Dietary Intake and Weight Changes 5 Years After Laparoscopic Sleeve Gastrectomy

Ju Jun Chou, Wei Jei Lee, Owaid Almalki, Jung Chien Chen, Pei Ling Tsai, Shwu Huey Yang

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Background: Laparoscopic sleeve gastrectomy (LSG) is becoming a leading primary bariatric surgery but long-term outcome remains unclear. The amount of food eaten is drastically reduced after LSG and may lead to nutritional deficiencies potentially. The aim of this study is to investigate long-term dietary intake and weight status after LSG. Methods: Forty patients underwent LSG had more than 5-year follow-up with complete clinical data and food frequency questionnaires were analyzed. Results: The mean age of subjects is 33.5 years old with mean body mass index (BMI) 37.9 kg/m2. Mean BMI loss at 5 years after LSG is 10.6 kg/m2. Weight regain appeared in 20% of patients. Dietary composition analysis at 5 years showed mean calorie intake of 1230 kcal/day, protein 70 g/day (22.5% of calorie), fat 50 g/day (36.1%), carbohydrate 126 g (41.4%), iron 7.5 mg/day, calcium 536.2 mg/day, and fiber 11.7 g/day. Calorie intake at 5 years after LSG is correlated with weight loss but weight regain is not related to a higher calorie intake. All comorbidities were significantly improved after LSG but hemoglobin and parathyroid hormone significantly changed. Incidence of iron deficiency anemia increased from 7.5% at pre-operation to 41.2% after LSG. Incidence of secondary hyperparathyroidism increased from 17.5 to 60.7%. Conclusion: LSG is an effective and durable bariatric procedure but with significant changes in nutritional status. Dietary instruction for LSG should include foods rich in protein, iron, calcium, and fiber.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalObesity Surgery
DOIs
Publication statusAccepted/In press - Jun 6 2017

Fingerprint

Gastrectomy
Weights and Measures
Food
Body Mass Index
Iron
Calcium
Bariatrics
Secondary Hyperparathyroidism
Bariatric Surgery
Iron-Deficiency Anemias
Incidence
Nutritional Status
Parathyroid Hormone
Malnutrition
Comorbidity
Weight Loss
Hemoglobins
Proteins
Fats
Carbohydrates

Keywords

  • Anemia
  • Bariatric surgery
  • Calorie
  • Carbohydrate
  • Energy
  • Fat
  • Hyperparathyroidism
  • Laparoscopic sleeve gastrectomy
  • Morbid obesity
  • Protein
  • Severe obesity
  • Weight regain

ASJC Scopus subject areas

  • Surgery
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics

Cite this

Dietary Intake and Weight Changes 5 Years After Laparoscopic Sleeve Gastrectomy. / Chou, Ju Jun; Lee, Wei Jei; Almalki, Owaid; Chen, Jung Chien; Tsai, Pei Ling; Yang, Shwu Huey.

In: Obesity Surgery, 06.06.2017, p. 1-7.

Research output: Contribution to journalArticle

Chou, Ju Jun ; Lee, Wei Jei ; Almalki, Owaid ; Chen, Jung Chien ; Tsai, Pei Ling ; Yang, Shwu Huey. / Dietary Intake and Weight Changes 5 Years After Laparoscopic Sleeve Gastrectomy. In: Obesity Surgery. 2017 ; pp. 1-7.
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abstract = "Background: Laparoscopic sleeve gastrectomy (LSG) is becoming a leading primary bariatric surgery but long-term outcome remains unclear. The amount of food eaten is drastically reduced after LSG and may lead to nutritional deficiencies potentially. The aim of this study is to investigate long-term dietary intake and weight status after LSG. Methods: Forty patients underwent LSG had more than 5-year follow-up with complete clinical data and food frequency questionnaires were analyzed. Results: The mean age of subjects is 33.5 years old with mean body mass index (BMI) 37.9 kg/m2. Mean BMI loss at 5 years after LSG is 10.6 kg/m2. Weight regain appeared in 20{\%} of patients. Dietary composition analysis at 5 years showed mean calorie intake of 1230 kcal/day, protein 70 g/day (22.5{\%} of calorie), fat 50 g/day (36.1{\%}), carbohydrate 126 g (41.4{\%}), iron 7.5 mg/day, calcium 536.2 mg/day, and fiber 11.7 g/day. Calorie intake at 5 years after LSG is correlated with weight loss but weight regain is not related to a higher calorie intake. All comorbidities were significantly improved after LSG but hemoglobin and parathyroid hormone significantly changed. Incidence of iron deficiency anemia increased from 7.5{\%} at pre-operation to 41.2{\%} after LSG. Incidence of secondary hyperparathyroidism increased from 17.5 to 60.7{\%}. Conclusion: LSG is an effective and durable bariatric procedure but with significant changes in nutritional status. Dietary instruction for LSG should include foods rich in protein, iron, calcium, and fiber.",
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AU - Chou, Ju Jun

AU - Lee, Wei Jei

AU - Almalki, Owaid

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AU - Tsai, Pei Ling

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N2 - Background: Laparoscopic sleeve gastrectomy (LSG) is becoming a leading primary bariatric surgery but long-term outcome remains unclear. The amount of food eaten is drastically reduced after LSG and may lead to nutritional deficiencies potentially. The aim of this study is to investigate long-term dietary intake and weight status after LSG. Methods: Forty patients underwent LSG had more than 5-year follow-up with complete clinical data and food frequency questionnaires were analyzed. Results: The mean age of subjects is 33.5 years old with mean body mass index (BMI) 37.9 kg/m2. Mean BMI loss at 5 years after LSG is 10.6 kg/m2. Weight regain appeared in 20% of patients. Dietary composition analysis at 5 years showed mean calorie intake of 1230 kcal/day, protein 70 g/day (22.5% of calorie), fat 50 g/day (36.1%), carbohydrate 126 g (41.4%), iron 7.5 mg/day, calcium 536.2 mg/day, and fiber 11.7 g/day. Calorie intake at 5 years after LSG is correlated with weight loss but weight regain is not related to a higher calorie intake. All comorbidities were significantly improved after LSG but hemoglobin and parathyroid hormone significantly changed. Incidence of iron deficiency anemia increased from 7.5% at pre-operation to 41.2% after LSG. Incidence of secondary hyperparathyroidism increased from 17.5 to 60.7%. Conclusion: LSG is an effective and durable bariatric procedure but with significant changes in nutritional status. Dietary instruction for LSG should include foods rich in protein, iron, calcium, and fiber.

AB - Background: Laparoscopic sleeve gastrectomy (LSG) is becoming a leading primary bariatric surgery but long-term outcome remains unclear. The amount of food eaten is drastically reduced after LSG and may lead to nutritional deficiencies potentially. The aim of this study is to investigate long-term dietary intake and weight status after LSG. Methods: Forty patients underwent LSG had more than 5-year follow-up with complete clinical data and food frequency questionnaires were analyzed. Results: The mean age of subjects is 33.5 years old with mean body mass index (BMI) 37.9 kg/m2. Mean BMI loss at 5 years after LSG is 10.6 kg/m2. Weight regain appeared in 20% of patients. Dietary composition analysis at 5 years showed mean calorie intake of 1230 kcal/day, protein 70 g/day (22.5% of calorie), fat 50 g/day (36.1%), carbohydrate 126 g (41.4%), iron 7.5 mg/day, calcium 536.2 mg/day, and fiber 11.7 g/day. Calorie intake at 5 years after LSG is correlated with weight loss but weight regain is not related to a higher calorie intake. All comorbidities were significantly improved after LSG but hemoglobin and parathyroid hormone significantly changed. Incidence of iron deficiency anemia increased from 7.5% at pre-operation to 41.2% after LSG. Incidence of secondary hyperparathyroidism increased from 17.5 to 60.7%. Conclusion: LSG is an effective and durable bariatric procedure but with significant changes in nutritional status. Dietary instruction for LSG should include foods rich in protein, iron, calcium, and fiber.

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