Journal of the Japan Diabetes Society
Online ISSN : 1881-588X
Print ISSN : 0021-437X
ISSN-L : 0021-437X
Diagnosis, Treatment
Changes in Nutrient Intake and Food Preference Before and After Laparoscopic Sleeve Gastrectomy for Patients With Type 2 Diabetes Complicated Severe Obesity
Ryoko HongoIchiro HorieKengo KanetakaKayo YasuiJyunya FurutaniYuko HirosakoMiwa TakashimaHirokazu HanadaReiko TominagaAya NozakiTetsuro NiriTakeshi NakamuraAyako ItoAi HaraguchiIkuko SagaraSatoru AkazawaYoshitaka MoriTakao AndoNobuko SeraSeiko NakamichiSusumu EguchiAtsushi KawakamiNorio Abiru
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2019 Volume 62 Issue 3 Pages 143-154


Background/Objective: Nutrition therapy is essential for continuing effective weight loss in obese patients who have undergone laparoscopic sleeve gastrectomy (LSG); however, in a clinical setting, quite a few patients have been unable to adequately execute diet therapy. To understand the barriers to accomplishing nutrition therapy after LSG in obese patients, we evaluated the caloric intake, nutritional value, and changes in the amounts and preferences of various foods. Method: The Brief-type Self-administered Diet History Questionnaire (BDHQ) was performed before LSG and 6, 12 and 18 months after in 6 obese patients with type 2 diabetes. Results: The percentage of the caloric intake loss calculated from the BDHQ at 18 months after LSG was 28.1±22.6 %. The ratios of protein and fat calories to the total caloric intake were significantly increased, whereas that of carbohydrates was significantly decreased. Of note, although the analysis of food preference shows that the intakes of rice/bread/noodles, high-fat foods and vegetables were significantly decreased, the snack intake, including both sweet and salty foods, versus the total caloric intake was not significantly changed. Conclusion: These results suggest that obese patients seem to retain skewed food preferences after undergoing LSG.

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© 2019 Japan Diabetes Society
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