Eating patterns and food choice as determinant of weight loss and improvement of metabolic profile after RYGB

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• 作者：Bá ; rbara Dal Molin Netto ; Ph.D.^a ; ^{barbaradmnetto@gmail.com} ; Carrie P. Earthman ; Ph.D.^b ; Gisele Farias ; M.Sc.^c ; Deborah Cristina Landi Masquio ; Ph.D.^a ; Ana Paula Grotti Clemente ; Ph.D.^a ; Priscilla Peixoto^d ; Solange Cravo Bettini ; M.D. ; M.Sc.^c ; Maria Emilia von Der Heyde ; Ph.D.^e ; Ana R. Dâ ; maso ; Ph.D.^a ; ^{ana.damaso@unifesp.br}
• 关键词：Quality of diet ; Dietary patterns ; Roux-en-Y gastric bypass ; Obesity
• 刊名：Nutrition
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：33
• 期：Complete
• 页码：125-131
• 全文大小：613 K
• 卷排序：33

文摘

Dietary pattern appeared to be improved after Roux-en-Y gastric bypass (RYGB), with significantly decreased consumption frequency of the majority of unhealthy food. Changes in healthy food were more variable after RYGB. Metabolic status also improved 6 mo post-RYGB. In contrast, iron status may have been compromised in extreme obese individuals undergoing RYGB surgery.