Differences in short-term food preferences following vertical sleeve gastrectomy and Roux-en-Y gastric bypass surgery

Obes Res Clin Pract. 2015 Nov-Dec;9(6):628-32. doi: 10.1016/j.orcp.2015.09.003. Epub 2015 Sep 19.

Abstract

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 BMI>50 g/m(2) 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.

Keywords: Food preference; Hedonic rating; Roux-en-Y bypass; Vertical sleeve gastrectomy.

Publication types

  • Comparative Study
  • Letter
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Energy Metabolism
  • Female
  • Food Preferences / psychology*
  • Gastrectomy*
  • Gastric Bypass*
  • Humans
  • Male
  • Obesity / psychology*
  • Obesity / surgery
  • Surveys and Questionnaires
  • Weight Loss