Changes in eating behaviour and meal pattern following Roux-en-Y gastric bypass

Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour chang...

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Published inInternational Journal of Obesity Vol. 36; no. 3; pp. 348 - 355
Main Authors Laurenius, A, Larsson, I, Bueter, M, Melanson, K J, Bosaeus, I, Forslund, H Bertéus, Lönroth, H, Fändriks, L, Olbers, T
Format Journal Article
LanguageEnglish
Published London Nature Publishing Group UK 01.03.2012
Nature Publishing Group
Subjects
Adaptation, Psychological
Adult
Biological and medical sciences
Body Mass Index
Care and treatment
Cohort Studies
Dumping syndrome
Dumping Syndrome - epidemiology
Dumping Syndrome - prevention & control
Eating behavior
Epidemiology
Feeding Behavior - psychology
Female
Follow-Up Studies
Food
Food habits
Gastric bypass
Gastric Bypass - methods
Gastric Bypass - psychology
Gastric Bypass - statistics & numerical data
Gastrointestinal surgery
Health aspects
Health Promotion and Disease Prevention
Humans
Internal Medicine
Kirurgi
Longitudinal Studies
Male
Meals
MEDICAL AND HEALTH SCIENCES
Medical sciences
MEDICIN OCH HÄLSOVETENSKAP
Medicine
Medicine & Public Health
Metabolic Diseases
Nutrition
Obesity
Obesity, Morbid - epidemiology
Obesity, Morbid - psychology
Obesity, Morbid - surgery
original-article
Postoperative Period
Public Health
Questionnaires
Surgery
Surveys and Questionnaires
Sweden - epidemiology
Weight control
Weight Loss
Sweden
United States
United Kingdom
eating rate
TFEQ-R21
Roux-en-Y gastric bypass
meal size
meal pattern
eating behaviour
Stomach
Obesity
Feeding behavior
Nutrition
Digestive system
Rate
Nutrition disorder
Meal
Roux en Y loop
Metabolic diseases
Change
Food intake
Nutritional status
Online AccessGet full text

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Abstract Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Materials and methods: Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m −2 . Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m −2 served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Results: Six weeks postoperatively meal size was 42% of the preoperative meal size, ( P <0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% ( P <0.001) and 66% ( P <0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively ( P <0.001). After 1 and 2 years, eating rate increased to 65% ( P <0.001) and 72% ( P <0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), ( P =0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P <0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively ( P =0.011). Conclusions: Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.
AbstractList Background:Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery.Materials and methods:Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kgm(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kgm(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21).Results:Six weeks postoperatively meal size was 42% of the preoperative meal size, (P<0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P<0.001) and 66% (P<0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P<0.001). After 1 and 2 years, eating rate increased to 65% (P<0.001) and 72% (P<0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P=0.011).Conclusions:Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.International Journal of Obesity advance online publication, 29 November 2011; doi:10.1038/ijo.2011.217.
Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Materials and methods: Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg [m.sup.-2]. Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg [m.sup.-2] served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Results: Six weeks postoperatively meal size was 42% of the preoperative meal size, (P< 0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P< 0.001) and 66% (P< 0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P< 0.001). After 1 and 2 years, eating rate increased to 65% (P< 0.001) and 72% (P< 0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P = 0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P = 0.011). Conclusions: Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss. International Journal of Obesity (2012) 36, 348-355; doi: 10.1038/ijo.2011.217;published online 29 November 2011 Keywords: Roux-en-Y gastric bypass; meal size; eating rate; meal pattern; eating behaviour; TFEQ-R21
Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Six weeks postoperatively meal size was 42% of the preoperative meal size, (P<0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P<0.001) and 66% (P<0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P<0.001). After 1 and 2 years, eating rate increased to 65% (P<0.001) and 72% (P<0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P=0.011). Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.
Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Six weeks postoperatively meal size was 42% of the preoperative meal size, (P<0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P<0.001) and 66% (P<0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P<0.001). After 1 and 2 years, eating rate increased to 65% (P<0.001) and 72% (P<0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P=0.011). Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.
Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery. Materials and methods: Voluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m −2 . Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m −2 served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21). Results: Six weeks postoperatively meal size was 42% of the preoperative meal size, ( P <0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% ( P <0.001) and 66% ( P <0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively ( P <0.001). After 1 and 2 years, eating rate increased to 65% ( P <0.001) and 72% ( P <0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), ( P =0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P <0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively ( P =0.011). Conclusions: Subsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.
International Journal of Obesity (2012) 36, 348-355; doi: 10.1038/ijo.2011.217;published online 29 November 2011
BACKGROUNDLittle is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process. The objective of the study was to obtain basic information of how meal size, eating rate, meal frequency and eating behaviour change upon the RYGB surgery.MATERIALS AND METHODSVoluntary chosen meal size and eating rate were measured in a longitudinal, within subject, cohort study of 43 patients, 31 women and 12 men, age 42.6 (s.d. 9.7) years, body mass index (BMI) 44.5 (4.9) kg m(-2). Thirty-one non-obese subjects, 37.8 (13.6) years, BMI 23.7 (2.7) kg m(-2) served as a reference group. All subjects completed a meal pattern questionnaire and the Three-Factor Eating Questionnaire (TFEQ-R21).RESULTSSix weeks postoperatively meal size was 42% of the preoperative meal size, (P<0.001). After 1 and 2 years, meal size increased but was still lower than preoperative size 57% (P<0.001) and 66% (P<0.001), respectively. Mean meal duration was constant before and after surgery. Mean eating rate measured as amount consumed food per minute was 45% of preoperative eating rate 6 weeks postoperatively (P<0.001). After 1 and 2 years, eating rate increased to 65% (P<0.001) and 72% (P<0.001), respectively, of preoperative rate. Number of meals per day increased from 4.9 (95% confidence interval, 4.4,5.4) preoperatively to 6 weeks: 5.2 (4.9,5.6), (not significant), 1 year 5.8 (5.5,6.1), (P=0.003), and 2 years 5.4 (5.1,5.7), (not significant). Emotional and uncontrolled eating were significantly decreased postoperatively, (both P<0.001 at all-time points), while cognitive restraint was only transiently increased 6 weeks postoperatively (P=0.011).CONCLUSIONSSubsequent to RYGB, patients display markedly changed eating behaviour and meal patterns, which may lead to sustained weight loss.
Audience Academic
Author Melanson, K J
Larsson, I
Bueter, M
Bosaeus, I
Laurenius, A
Forslund, H Bertéus
Lönroth, H
Olbers, T
Fändriks, L
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– sequence: 2
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  surname: Larsson
  fullname: Larsson, I
  organization: Department of Body Composition and Metabolism, The Obesity Unit, Sahlgrenska University Hospital
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  surname: Bueter
  fullname: Bueter, M
  organization: Division of Visceral and Transplantation Surgery, Department of Surgery, University Hospital
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  surname: Melanson
  fullname: Melanson, K J
  organization: Department of Nutrition and Food Sciences, Energy Balance Laboratory, University of Rhode Island
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  surname: Bosaeus
  fullname: Bosaeus, I
  organization: Department of Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg
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  organization: Department of Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg
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  surname: Lönroth
  fullname: Lönroth, H
  organization: Department of Gastrosurgical Research and Education, Sahlgrenska Academy, University of Gothenburg
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  fullname: Fändriks, L
  organization: Department of Gastrosurgical Research and Education, Sahlgrenska Academy, University of Gothenburg
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  surname: Olbers
  fullname: Olbers, T
  organization: Department of Gastrosurgical Research and Education, Sahlgrenska Academy, University of Gothenburg, Department of Investigative Medicine, Imperial Weight Centre, Imperial College London
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https://www.ncbi.nlm.nih.gov/pubmed/22124454$$D View this record in MEDLINE/PubMed
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Issue 3
Keywords eating rate
TFEQ-R21
Roux-en-Y gastric bypass
meal size
meal pattern
eating behaviour
Stomach
Obesity
Feeding behavior
Nutrition
Digestive system
Rate
Nutrition disorder
Meal
Roux en Y loop
Metabolic diseases
Change
Food intake
Nutritional status
Language English
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PublicationTitle International Journal of Obesity
PublicationTitleAbbrev Int J Obes
PublicationTitleAlternate Int J Obes (Lond)
PublicationYear 2012
Publisher Nature Publishing Group UK
Nature Publishing Group
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Snippet Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care...
Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care process....
Background: Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care...
International Journal of Obesity (2012) 36, 348-355; doi: 10.1038/ijo.2011.217;published online 29 November 2011
BACKGROUNDLittle is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care...
Background:Little is known about eating behaviour and meal pattern subsequent to Roux-en-Y gastric bypass (RYGB), knowledge important for the nutritional care...
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SubjectTerms Adaptation, Psychological
Adult
Biological and medical sciences
Body Mass Index
Care and treatment
Cohort Studies
Dumping syndrome
Dumping Syndrome - epidemiology
Dumping Syndrome - prevention & control
Eating behavior
Epidemiology
Feeding Behavior - psychology
Female
Follow-Up Studies
Food
Food habits
Gastric bypass
Gastric Bypass - methods
Gastric Bypass - psychology
Gastric Bypass - statistics & numerical data
Gastrointestinal surgery
Health aspects
Health Promotion and Disease Prevention
Humans
Internal Medicine
Kirurgi
Longitudinal Studies
Male
Meals
MEDICAL AND HEALTH SCIENCES
Medical sciences
MEDICIN OCH HÄLSOVETENSKAP
Medicine
Medicine & Public Health
Metabolic Diseases
Nutrition
Obesity
Obesity, Morbid - epidemiology
Obesity, Morbid - psychology
Obesity, Morbid - surgery
original-article
Postoperative Period
Public Health
Questionnaires
Surgery
Surveys and Questionnaires
Sweden - epidemiology
Weight control
Weight Loss
Title Changes in eating behaviour and meal pattern following Roux-en-Y gastric bypass
URI https://link.springer.com/article/10.1038/ijo.2011.217
https://www.ncbi.nlm.nih.gov/pubmed/22124454
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https://gup.ub.gu.se/publication/153667
Volume 36
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