Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal

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Standard

Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal. / Nielsen, Mette Søndergaard; Christensen, Bodil Just; Ritz, Christian; Rasmussen, Simone; Hansen, Thea Toft; Bredie, Wender; le Roux, Carel W; Sjödin, Anders Mikael; Schmidt, Julie Berg.

I: Obesity Surgery, Bind 27, Nr. 10, 2017, s. 2599-2605.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Nielsen, MS, Christensen, BJ, Ritz, C, Rasmussen, S, Hansen, TT, Bredie, W, le Roux, CW, Sjödin, AM & Schmidt, JB 2017, 'Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal', Obesity Surgery, bind 27, nr. 10, s. 2599-2605. https://doi.org/10.1007/s11695-017-2678-6

APA

Nielsen, M. S., Christensen, B. J., Ritz, C., Rasmussen, S., Hansen, T. T., Bredie, W., ... Schmidt, J. B. (2017). Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal. Obesity Surgery, 27(10), 2599-2605. https://doi.org/10.1007/s11695-017-2678-6

Vancouver

Nielsen MS, Christensen BJ, Ritz C, Rasmussen S, Hansen TT, Bredie W o.a. Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal. Obesity Surgery. 2017;27(10):2599-2605. https://doi.org/10.1007/s11695-017-2678-6

Author

Nielsen, Mette Søndergaard ; Christensen, Bodil Just ; Ritz, Christian ; Rasmussen, Simone ; Hansen, Thea Toft ; Bredie, Wender ; le Roux, Carel W ; Sjödin, Anders Mikael ; Schmidt, Julie Berg. / Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal. I: Obesity Surgery. 2017 ; Bind 27, Nr. 10. s. 2599-2605.

Bibtex

@article{af0a59840ca74ce98f2fd9b702a3f7b9,
title = "Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal",
abstract = "BACKGROUND: Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) lead to a reduction in energy intake. It is uncertain whether this reduction is simply due to eating smaller portions or if surgery changes food preferences towards less energy-dense food. Previous results rely on verbal reports, which may be prone to recall bias and underestimation of especially unhealthy foods.METHODS: Using an ad libitum buffet meal targeting direct behavior, we investigated if RYGB and SG surgery leads to changes in food preferences. In addition, we assessed food preferences by a picture display test to explore differences between a method relying on verbal report and a method assessing direct behavior.RESULTS: Forty-one subjects (BMI 45.0 ± 6.8 kg/m(2)) completed a visit pre- and 6 months post-RYGB (n = 31) and SG (n = 10). Mean BMI decreased with 11.7 ± 0.6 kg/m(2) and total energy intake at the buffet meal with 54{\%} (4491 ± 208 kJ vs. 2083 ± 208 kJ, P < 0.001), respectively. However, relative energy intake from the following food categories: high-fat, low-fat, sweet, savory, high-fat-savory, high-fat-sweet, low-fat-savory, and low-fat-sweet, as well as energy density did not change following surgery (all P ≥ 0.18). In contrast, the picture display test showed that food from the low-fat-savory group was chosen more often post-surgery (34 ± 8{\%} vs. 65 ± 9{\%}, P = 0.02).CONCLUSION: The reduction in energy intake after RYGB and SG surgery and the subsequent weight loss seems to be primarily related to a reduction in portion sizes and not by changes in food preferences towards less energy-dense foods. These results underline the necessity of investigating eating behavior by targeting direct behavior.",
keywords = "Journal Article",
author = "Nielsen, {Mette S{\o}ndergaard} and Christensen, {Bodil Just} and Christian Ritz and Simone Rasmussen and Hansen, {Thea Toft} and Wender Bredie and {le Roux}, {Carel W} and Sj{\"o}din, {Anders Mikael} and Schmidt, {Julie Berg}",
note = "CURIS 2017 NEXS 112",
year = "2017",
doi = "10.1007/s11695-017-2678-6",
language = "English",
volume = "27",
pages = "2599--2605",
journal = "Obesity Surgery",
issn = "0960-8923",
publisher = "Springer",
number = "10",

}

RIS

TY - JOUR

T1 - Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal

AU - Nielsen, Mette Søndergaard

AU - Christensen, Bodil Just

AU - Ritz, Christian

AU - Rasmussen, Simone

AU - Hansen, Thea Toft

AU - Bredie, Wender

AU - le Roux, Carel W

AU - Sjödin, Anders Mikael

AU - Schmidt, Julie Berg

N1 - CURIS 2017 NEXS 112

PY - 2017

Y1 - 2017

N2 - BACKGROUND: Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) lead to a reduction in energy intake. It is uncertain whether this reduction is simply due to eating smaller portions or if surgery changes food preferences towards less energy-dense food. Previous results rely on verbal reports, which may be prone to recall bias and underestimation of especially unhealthy foods.METHODS: Using an ad libitum buffet meal targeting direct behavior, we investigated if RYGB and SG surgery leads to changes in food preferences. In addition, we assessed food preferences by a picture display test to explore differences between a method relying on verbal report and a method assessing direct behavior.RESULTS: Forty-one subjects (BMI 45.0 ± 6.8 kg/m(2)) completed a visit pre- and 6 months post-RYGB (n = 31) and SG (n = 10). Mean BMI decreased with 11.7 ± 0.6 kg/m(2) and total energy intake at the buffet meal with 54% (4491 ± 208 kJ vs. 2083 ± 208 kJ, P < 0.001), respectively. However, relative energy intake from the following food categories: high-fat, low-fat, sweet, savory, high-fat-savory, high-fat-sweet, low-fat-savory, and low-fat-sweet, as well as energy density did not change following surgery (all P ≥ 0.18). In contrast, the picture display test showed that food from the low-fat-savory group was chosen more often post-surgery (34 ± 8% vs. 65 ± 9%, P = 0.02).CONCLUSION: The reduction in energy intake after RYGB and SG surgery and the subsequent weight loss seems to be primarily related to a reduction in portion sizes and not by changes in food preferences towards less energy-dense foods. These results underline the necessity of investigating eating behavior by targeting direct behavior.

AB - BACKGROUND: Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) lead to a reduction in energy intake. It is uncertain whether this reduction is simply due to eating smaller portions or if surgery changes food preferences towards less energy-dense food. Previous results rely on verbal reports, which may be prone to recall bias and underestimation of especially unhealthy foods.METHODS: Using an ad libitum buffet meal targeting direct behavior, we investigated if RYGB and SG surgery leads to changes in food preferences. In addition, we assessed food preferences by a picture display test to explore differences between a method relying on verbal report and a method assessing direct behavior.RESULTS: Forty-one subjects (BMI 45.0 ± 6.8 kg/m(2)) completed a visit pre- and 6 months post-RYGB (n = 31) and SG (n = 10). Mean BMI decreased with 11.7 ± 0.6 kg/m(2) and total energy intake at the buffet meal with 54% (4491 ± 208 kJ vs. 2083 ± 208 kJ, P < 0.001), respectively. However, relative energy intake from the following food categories: high-fat, low-fat, sweet, savory, high-fat-savory, high-fat-sweet, low-fat-savory, and low-fat-sweet, as well as energy density did not change following surgery (all P ≥ 0.18). In contrast, the picture display test showed that food from the low-fat-savory group was chosen more often post-surgery (34 ± 8% vs. 65 ± 9%, P = 0.02).CONCLUSION: The reduction in energy intake after RYGB and SG surgery and the subsequent weight loss seems to be primarily related to a reduction in portion sizes and not by changes in food preferences towards less energy-dense foods. These results underline the necessity of investigating eating behavior by targeting direct behavior.

KW - Journal Article

U2 - 10.1007/s11695-017-2678-6

DO - 10.1007/s11695-017-2678-6

M3 - Journal article

C2 - 28411313

VL - 27

SP - 2599

EP - 2605

JO - Obesity Surgery

JF - Obesity Surgery

SN - 0960-8923

IS - 10

ER -

ID: 176620687