What is the clinical evidence from this study?

Study design: Observational. Population: Severe obesity (n=18). Intervention: Roux-en-Y Gastric Bypass vs. Baseline (pre-surgery). Primary outcome: Healthy Eating Index (HEI) score (p=0.276).

August 14, 2023Open Access

Roux-en-y gastric bypass reduces body parameters but does not alter diet quality during six months follow-up

Key Result

Roux-en-Y Gastric Bypass significantly reduced body weight and parameters but did not alter diet quality, with the Healthy Eating Index score remaining poor at 6 months (67.8 vs 66.6 at baseline, p=0.276).

Study Design

Type

Observational (n=18)

Multicenter

Structured PICO

Does Roux-en-Y Gastric Bypass improve body parameters and diet quality in adult patients?

Population

18 adults aged 18 to 60 years with severe obesity undergoing Roux-en-Y Gastric Bypass were followed for 6 months to evaluate changes in body parameters and diet quality.

Exposure

Roux-en-Y Gastric Bypass (RYGB)

Comparator

Baseline (pre-surgery)

Outcome

Weight loss, body parameters (weight, BMI, percentage of total weight loss, waist circumference, fat mass, fat-free mass) and diet quality (Healthy Eating Index) at 6 monthssurrogate

Roux-en-Y Gastric Bypass effectively reduces body weight and adiposity parameters at 6 months, but does not improve overall diet quality, highlighting the need for ongoing nutritional intervention.

Main Result

Absolute Event Rate: 67.8% vs 66.6%

p-value: p=0.276

Limitations

Small sample size (n=18) due to short invitation period and exclusions for missing food recalls
Non-probabilistic, hospital-based convenience sample limits generalizability
HEI evaluates number of servings, which may be compromised by the caloric deficit induced by surgery
HEI does not account for micronutrient consumption

Abstract

Backgroung: the diet quality contributes for the success of weight loss treatment after bariatric surgery. Objective: to evaluate weight loss, body parameters and diet quality during the short-term (6 months) follow-up of subjects undergoing Roux-en-Y Gastric Bypass (RYGB). Methods: prospective and observational study, carried out with adult patients, of both sexes, submitted to RYGB. Weight, BMI, percentage of total weight loss (%TWL), waist circumference (WC), fat mass (FM), fat-free mass (FFM) and diet quality were evaluated before (T0), and approximately in the second (T1) and sixth month (T2) after RYGB. Diet quality was assessed by the Healthy Eating Index. Data were analyzed by repeated measures ANOVA or Friedman’s test, with 5% significance level. Results: the final sample consisted of 18 patients, (89% female). %TWL was 16.2% at T1 and 26.7% at T2. There was a significant reduction in weight, BMI, WC, FM, FFM (p0.05). Conclusion: in the present study, despite adequate weight loss and reduction of body parameters, subjects submitted to RYGB showed a low diet quality during the follow-up, indicating the maintenance of inadequate eating habits.

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