EVALUATION OF EATING QUALITY AFTER LAPAROSCOPIC SLEEVE GASTRECTOMY

Authors : Gülşah Kaner, Çağla Ayer, Tuba Yalçin

Pages : 220-226

Doi:10.52831/kjhs.1342510

View : 82 | Download : 64

Publication Date : 2023-12-30

Article Type : Research Paper

Abstract :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.
Keywords : Beslenme Anketi, Besin Toleransı, Laparoskopik Sleeve Gastrektomi, Obezite