PhD defence: Effects of Roux-en-Y Gastric Bypass and Sleeve Gastrectomy on Food Preferences
Mette Søndergaard Nielsen
Bariatric surgery leads to a substantial decrease in energy intake and subsequent weight loss. It is unclear, whether the decrease in energy intake is simply due to eating smaller portions of the same food items or a shift in food preferences and choices towards less energy-dense foods. Changes in food preferences have been reported in several studies; however, the evidence is based on indirect measurements such as food records, questionnaires, and interviews, which are prone to inaccuracy.
The overall aim of this thesis was to investigate changes in food preferences after bariatric surgery using an ad libitum buffet meal test targeting direct behaviour. Furthermore, to investigate potential mechanisms behind changes in food preferences, sweet taste sensitivity and the hedonic evaluation of sweet, savoury and fatty food stimuli were assessed before and after bariatric surgery. In a subsample, we also investigated the effect of surgery on food reward using functional magnetic resonance imaging.
2019, 162 pages.
16 January 2019, 13:00
Festauditoriet (aud. A1-01.01),
Bülowsvej 17, 1870 Frederiksberg C
Professor Inge Tetens (chair), Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.
Professor of Nutrition Barbara Livingstone, Ulster university, UK.
Senior Clinical Lecturer Alexander Miras, Imperial College, London.
Professor Anders Sjödin, Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.
Julie Berg Schmidt, PhD, Novo Nordisk A/S, Denmark.
Professor Carel W. le Roux, MD, PhD, Investigative Science, Imperial College London, UK & Diabetes Complications Research Centre, University College Dublin, Ireland.
The thesis is available for inspection at the library, Nørre Allé 51, DK-2200 Copenhagen N.