کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
3003737 | 1180820 | 2015 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Differences in short-term food preferences following vertical sleeve gastrectomy and Roux-en-Y gastric bypass surgery
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کلمات کلیدی
موضوعات مرتبط
علوم پزشکی و سلامت
پزشکی و دندانپزشکی
کاردیولوژی و پزشکی قلب و عروق
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Differences in short-term food preferences following vertical sleeve gastrectomy and Roux-en-Y gastric bypass surgery Differences in short-term food preferences following vertical sleeve gastrectomy and Roux-en-Y gastric bypass surgery](/preview/png/3003737.png)
چکیده انگلیسی
Bariatric surgery is effective in reducing body weight and obesity-related comorbidities. This study examined differences in the short-term effect of Roux en Y gastric bypass (RYGB) and vertical sleeve gastrectomy (VSG) on the hedonic rating of food. Predominantly black women with complicated obesity and a BMIÂ >Â 50Â g/m2 completed a validated food preference questionnaire before and 1-3 months following surgery. Analysis of preference scores indicated that the preference for fat decreased with both surgeries. VSG also decreased the preference for sugar. Further studies are needed to evaluate long term effects of surgery on food preferences and to elucidate physiological mechanisms.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Obesity Research & Clinical Practice - Volume 9, Issue 6, NovemberâDecember 2015, Pages 628-632
Journal: Obesity Research & Clinical Practice - Volume 9, Issue 6, NovemberâDecember 2015, Pages 628-632
نویسندگان
Stefany D. Primeaux, Tony H. Tzeng, Timothy D. Allerton, Monica C. Chiang, Gina Cosentino, Robert L. Dubin, Amy Varughese, Rachel Moore, Paula J. Geiselman, Frank L. Greenway, Gabriel I. Uwaifo,