Differences in short-term food preferences following vertical sleeve gastrectomy and Roux-en-Y gastric bypass surgery Article

Full Text via DOI: 10.1016/j.orcp.2015.09.003 PMID: 26388138 Web of Science: 000365241300013

Cited authors

  • Primeaux, Stefany D.; Tzeng, Tony H.; Allerton, Timothy D.; Chiang, Monica C.; Cosentino, Gina; Dubin, Robert L.; Varughese, Amy; Moore, Rachel; Geiselman, Paula J.; Greenway, Frank L.; Uwaifo, Gabriel I.

Abstract

  • Bariatric surgery is effective in reducing body weight and obesity-related comorbidities. This study examined differences in the short-term effect of Roux en Y gastric bypass (RYGB) and vertical sleeve gastrectomy (VSG) on the hedonic rating of food. Predominantly black women with complicated obesity and a BMI > 50 g/m(2) completed a validated food preference questionnaire before and 1-3 months following surgery. Analysis of preference scores indicated that the preference for fat decreased with both surgeries. VSG also decreased the preference for sugar. Further studies are needed to evaluate long term effects of surgery on food preferences and to elucidate physiological mechanisms. (C) 2015 Asian Oceanian Association for the Study of Obesity. Published by Elsevier Ltd. All rights reserved.

Publication date

  • 2015

Category

International Standard Serial Number (ISSN)

  • 1871-403X

Start page

  • 628

End page

  • 632

Volume

  • 9

Issue

  • 6