title: The Effect of Roux-en-Y Gastric Bypass and Sleeve Gastrectomy Surgery on Dietary Intake, Food Preferences, and Gastrointestinal Symptoms in Post-Surgical Morbidly Obese Lebanese Subjects: A Cross-Sectional Pilot Study.
abstract: BACKGROUND
  Data on gastrointestinal (GI) and dietary changes following bariatric surgery are scarce in the Middle Eastern region. The objective of this work was to retrospectively compare dietary intake, food preferences, and GI symptoms in subjects with extreme obesity after Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG).
  
  
  METHODS
  Sixty subjects equally divided between RYGB and SG with a postoperative period of ≥6 months were recruited for a retrospective, non-randomized, and observational study. All subjects completed three questionnaires (GI symptoms, food preferences, and quantitative food frequency questionnaire (FFQ)) and three 24-h recalls.
  
  
  RESULTS
  At one year postoperatively, both surgical groups showed similar percentage of excess weight loss that exceeded 50%. In addition, percentage of carbohydrate, protein, and sugar intake from total energy, frequency of daily consumption from the eight food categories and daily energy intake were comparable between surgical groups. RYGB subjects consumed significantly more fruits and juices from total energy (P < 0.05) whereas SG subjects tended to consume more sweets and desserts. Heartburn (P < 0.001), regurgitation (P < 0.01), nausea (P < 0.01), vomiting (P < 0.001), and constipation (P < 0.05) were significantly more frequent among SG subjects. Flatulence (P < 0.001) and diarrhea (P < 0.05), as well as dizziness (P < 0.001), and fast heartbeat (P < 0.05) after eating were significantly more frequent after RYGB.
  
  
  CONCLUSIONS
  There were no major differences in dietary intake and food preferences between RYGB and SG groups. There was a trend for sweet-eating in SG subjects with less dumping symptoms to suggest different mechanisms of action for each procedure, which might impact eating behavior.
authors.affiliation: Nutrition and Food Sciences Department, 315 Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut, Riad El Solh, 1107 2020, Beirut, Lebanon.
authors.forename: Sibelle
authors.initials: S
authors.lastname: El Labban
authors.affiliation: Surgery Department, Faculty of Medicine, American University of Beirut, Riad El Solh, 1107-2020, Beirut, Lebanon. bassem.safadi@aub.edu.lb.
authors.forename: Bassem
authors.initials: B
authors.lastname: Safadi
authors.affiliation: Nutrition and Food Sciences Department, 315 Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut, Riad El Solh, 1107 2020, Beirut, Lebanon. ao01@aub.edu.lb.
authors.forename: Ammar
authors.initials: A
authors.lastname: Olabi
mesh_terms: D000328:Adult; D003248:Constipation / Q000209:etiology; D003430:Cross-Sectional Studies; D003967:Diarrhea / Q000209:etiology; D015930:Diet Records; D004244:Dizziness / Q000209:etiology; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D005414:Flatulence / Q000209:etiology; D005518:Food Preferences; D005743:Gastrectomy / Q000379:methods*; D015390:Gastric Bypass; D006356:Heartburn / Q000209:etiology; D006801:Humans; D057045:Laryngopharyngeal Reflux / Q000209:etiology; D007861:Lebanon; D008297:Male; D009325:Nausea / Q000209:etiology; D009767:Obesity, Morbid / Q000601:surgery; D010865:Pilot Projects; D014839:Vomiting / Q000209:etiology
keywords: Dietary intake; Food preferences; Gastric bypass; Sleeve gastrectomy; Surgery complications