EVALUATION OF EATING QUALITY AFTER LAPAROSCOPIC SLEEVE GASTRECTOMY

Öz

Objective: This study aims to evaluate the tolerance to different types of foods after laparoscopic sleeve gastrectomy (LSG). Method: This cross-sectional study was carried out with a total of 77 patients aged 18-65 years. Patients were divided into three groups according to the time after LSG operation (Group 1=<6th month, Group 2=from 6th to <12th month, and Group 3=from 12th to 24th month). The quality of alimentation questionnaire was used to assess food tolerance. Results: The mean total food tolerance score (FTS) of patients was 20.83±3.66. Total FTS showed no statistical differences between the groups (p=0.23). After LSG, a statistically significant relationship was determined between the consumption of legumes, green leafy vegetables, and other vegetables and the FTS. The FTS increased as time passed after LSG (p<0.001). Patients reported poor tolerance to red meat (53.2%) and carbohydrates such as rice (36.4%), and bread (35.1%) after LSG. Good tolerance to fish (84.4%), white meat (70.1%), and salad (62.3%) were determined. The tolerance of bread, pasta, and rice increased gradually from group 1 to group 3 (p<0.05). A low level of negative correlation was determined between abdominal pain (r=-0.263), abdominal bloating (r=-0.234), legume consumption (r=-0.297), and FTS. Conclusion: Food tolerance for different types of food was lower in the first 6 months and increased as time passed after LSG. This situation suggests that individuals attach importance to adequate and balanced nutrition and prefer healthy food choices.

Anahtar Kelimeler

• Alimentation Questionnaire
• Food Tolerance
• Laparoscopic Sleeve Gastrectomy
• Obesity

Teşekkür

We would like to thank Dietitian Doğa ÖZKAN for her contribution to the access to patients.

LAPAROSKOPİK SLEEVE GASTREKTOMİ SONRASI BESLENME KALİTESİNİN DEĞERLENDİRİLMESİ

Öz

Amaç: Bu çalışma, laparoskopik sleeve gastrektomi (LSG) sonrası farklı besin türlerine toleransı değerlendirmeyi amaçlamaktadır. Yöntem: Bu kesitsel çalışma, 18-65 yaş arası toplam 77 hastanın katılımı ile gerçekleştirilmiştir. Hastalar LSG operasyonu sonrası sürelerine göre üç gruba (Grup 1=<6. ay, Grup 2=6. aydan <12. aya kadar ve Grup 3=12. aydan 24. aya kadar) ayrılmıştır. Besin toleransını değerlendirmek için beslenme kalitesi anketi kullanılmıştır. Bulgular: Hastaların ortalama toplam besin tolerans skoru (BTS) 20.83±3.66’dır. Toplam BTS, gruplar arasında istatistiksel olarak farklılık göstermemiştir (p=0.23). LSG sonrası baklagiller, yeşil yapraklı sebzeler ve diğer sebzelerin tüketimi ile BTS arasında istatistiksel olarak anlamlı bir ilişki saptanmıştır. LSG süresi arttıkça BTS puanı da artmıştır (p<0.001). Hastalar LSG sonrası kırmızı et (%53.2), pirinç (%36.4) ve ekmek (%35.1) gibi karbonhidratlara karşı zayıf tolerans bildirmiştir. Balık (%84.4), beyaz et (%70.1) ve salata (%62.3) toleransının iyi olduğu belirlenmiştir. Ekmek, makarna ve pirince olan tolerans 1. gruptan 3. gruba doğru kademeli olarak artmıştır (p<0.05). Karın ağrısı (r=-0.263), karın şişkinliği (r=-0.234), bakliyat tüketimi (r=-0.297) ve BTS arasında düşük düzeyde negatif korelasyon saptanmıştır. Sonuç: Farklı besin türlerine karşı toleransın, LSG sonrası ilk 6 ayda daha düşük olduğu ve sonrasında arttığı belirlenmiştir. Bu durum bireylerin yeterli ve dengeli beslenmeye önem verdiklerini ve sağlıklı besin seçimlerini tercih ettiklerini düşündürmektedir.

Anahtar Kelimeler

• Beslenme Anketi
• Besin Toleransı
• Laparoskopik Sleeve Gastrektomi
• Obezite

Kaynakça

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