Alberto di Biasio, *Francesco De Angelis, Ilenia Coluzzi and Gianfranco Silecchia
Aim: The aim of this prospective study is to report the short-term results of the change in taste and food tolerance after SG, RYGB and OAGB using a modified Suter Questionnaire and analyze whether these components can affect patient's weight loss, quality of eating, and state of health.
Methods: From May 2017 to December 2017, 81 morbid obese patients were divided into 3 groups: group A (27 patients for SG), group B (26 patients for RYGB), and group C (28 patients for OAGB).
Nutritional assessment and dietary counseling occurred 3 months before the surgery (baseline) and at 1 week, followed by 1, 3, 6, and 12 months post-surgery.
At 6 and 12 months, the quality of food was assessed by a modified Suter Questionnaire, which included additional questions evaluating changes in taste and food choices.
Results: We observed in all the groups an optimal weight loss with no statistical differences at 1 year FU among the groups. Data analysis showed a good food tolerance that improved within the first year after surgery, and there was a progressive enhancement of proper eating habits. We obtained a decrease from 6 to 12 months in the consumption and interest for fatty and sweet foods.
Conclusion: There was a significant reduction in negative habits, which was due to taste change, weight loss and improvement in health conditions.
Our study demonstrates the importance of the nutritionist during the pre-operative period and during the follow up to ensure good nutritional habits and achieve long-term results.
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