Objective: Using an ad libitum buffet meal targeting direct behavior, the authors of the current study previously reported no effect of Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) surgery on food preferences 6 months after surgery. The current study investigated changes in food preferences at 18 months after surgery and whether changes in food preferences at 6 months predicted weight loss.

Methods: Twenty food items separated into the following food categories were served at the buffet meal: high-fat, low-fat, sweet, savory, high-fat savory, high-fat sweet, low-fat savory, and low-fat sweet. Energy intake and intake from each of the food items were registered. Energy intake prior to the meal was standardized.

Results: Thirty-nine subjects completed visits before surgery and 18 months following RYGB (n = 29) and SG (n = 10) surgery. Energy intake decreased 41% (4,470 ± 209 kJ vs. 2,618 ± 209 kJ, P < 0.001), but no change occurred in relative energy intake from any of the food categories (all P ≥ 0.23), energy density (P = 0.20), or macronutrient intake (all P ≥ 0.28). However, changes in high-fat food intake, protein intake, energy intake, and energy density at 6 months predicted weight loss at 18 months (P ≤ 0.02).

Coclusions: RYGB surgery and SG surgery do not affect food preferences. However, changes in food preferences seem to be predictive of weight loss.