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OBJECTIVE: To evaluate the potential utility of a structured dietary intervention to assist bariatric surgery patients with weight management. METHODS: Participants who underwent Roux-en-Y gastric bypass surgery 1 year previously were randomly assigned to a structured dietary intervention incorporating portion-controlled foods (intervention, n = 20) or a comparison group (control, n = 20). Both groups received instruction in behavioral weight loss (one 60-min session) followed by four monthly coaching telephone calls. Assessments were conducted at baseline, 4 months (post-intervention), and 6 months. RESULTS: Participants were 85% female and 80% White. Average age was 46.9 (11.1) years, and body mass index was 31.3 (5.4) kg/m(2) at enrollment. Percent weight change from enrollment was significantly greater for intervention compared with control participants at 4 months -4.56% vs. -0.13%, t(30) = -3.29, P = 0.003 and 6 months -4.07% vs. -0.14%, t(31) = -2.03, P = 0.05. Change in average daily calorie intake was greater among intervention compared with control -108 vs. 116, t(30) = -2.01, P = 0.05 at 4 months only. CONCLUSIONS: A structured dietary intervention increased weight loss and reduced calorie intake when initiated 1 year following Roux-en-Y gastric bypass. This approach holds promise for optimizing postsurgery lifestyle change.
Kalarchian et al. (Thu,) studied this question.
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