Assessment of food tolerance in patients undergoing bariatric surgery at a university hospital in the city of Rio de Janeiro
Food tolerance in patients undergoing bariatric surgery
Abstract
Introduction: Bariatric surgery (CB) is considered an effective therapy in the treatment of severe obesity. However, there are chances of relapse of body weight and changes in food tolerance after CB. Objective: to evaluate the food tolerance of patients with BC through analysis of the Food Tolerance Questionnaire (QTA) and its relationship with clinical, social and emotional conditions. Methods: A retrospective cross-sectional study was carried out using an analysis of the medical records of 87 women from a University Hospital in Rio de Janeiro. The relationships between QTA with clinical, social and emotional variables were analyzed. Results: Patients averaged 7 consultations with Nutrition, the most used surgical technique was Roux-en-Y gastric bypass (56.32%), the most reported physical and gastric signs and symptoms in the postoperative period were hair loss , edema, flatulence and constipation. Reduction of body weight, increase in the percentage of weight loss (% PEP), increase in QTA scores and food tolerance as the postoperative time increases. Food satisfaction was considered good, cooked vegetables were the most tolerated foods and vomiting was rare. Higher QTA scores were obtained from patients who assigned the classification "excellent" to the way they eat. Conclusion: Continuous and periodic follow-up with an interdisciplinary team provided patients with success in weight loss, improved quality of life and food tolerance as the postoperative time increased, and quality of life was proportional to the improvement in the dietary form of food.
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