Bypass gástrico em Y de Roux reduz parâmetros corporais, mas não altera a qualidade da dieta durante seis meses de acompanhamento
DOI:
https://doi.org/10.36311/jhgd.v33.14730Palavras-chave:
Obesidade, cirurgia bariátrica, bypass gástrico, composição corporal, índice de alimentação saudávelResumo
Introdução: a qualidade da dieta contribui para o sucesso do tratamento da perda de peso após a cirurgia bariátrica.
Objetivo: avaliar a perda de peso, parâmetros corporais e a qualidade da dieta durante seis meses acompanhamento de participantes submetidos ao Bypass Gástrico (BG).
Método: estudo observacional e prospectivo, realizado com pacientes adultos, de ambos os sexos, submetidos ao BG. Peso, IMC, percentual de perda de peso (%PP), circunferência da cintura, massa gorda, massa magra e a qualidade da dieta foram avaliados antes (T0) e aproximadamente no segundo (T1) e sexto (T2) meses após a cirurgia. A qualidade da dieta foi avaliada pelo Indice da Qualidade da dieta. Os dados foram analisados pela ANOVA de medidas repetidas ou teste de Friedman, com nível de significância de 5%.
Resultado: a amostra final foi composta por 18 pacientes (89% mulheres). O %PP foi de 16,2% em T1 e 26,7% em T2. Peso, IMC, circunferência da cintura, massa gorda, massa magra (p<0,001), ingestão calórica diária (p=0,017) e de gordura (p=0,009) reduziram ao longo dos períodos. A dieta foi classificada como de baixa qualidade, principalmente pelo baixo consumo de alimentos dos grupos de cereais, raízes, tubérculos, frutas, vegetais, legumes, carnes, ovos, leite e derivados, não diferindo ao longo dos momentos avaliados (P>0,05).
Conclusão: no presente estudo, apesar da adequada perda de peso e redução dos parâmetros corporais, participantes mostraram uma baixa qualidade da dieta durante o acompanhamento, indicando a manutenção de hábitos alimentares inadequados.
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Copyright (c) 2023 Braga GB, Bortoli AM, Brito BB, Salaroli LB, Lopes AB, Haraguchi FK
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