Banca de QUALIFICAÇÃO: CYNTHIA MEIRA DE ALMEIDA GODOY

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : CYNTHIA MEIRA DE ALMEIDA GODOY
DATE: 09/12/2019
TIME: 08:30
LOCAL: Sala Rute - HUOL
TITLE:

Relationship of food intolerance 2 years after Roux-en-Y gastric bypass surgery for obesity and masticatory efficiency and protein consumption

KEY WORDS:

Food intolerance - Bariatric Surgery - Chewing - Obesity - Eating Behavior

PAGES: 17
BIG AREA: Ciências da Saúde
AREA: Farmácia
SUMMARY:

Background: Bariatric surgery has been shown to be effective in weight reduction of obese subjects, and Roux-en-Y gastric bypass (RYGB) surgery is among the most performed techniques. One known complication of RYGB is food intolerance, which may limit the intake of some foods such as protein.

Objective: To investigate the relationship between food intolerance after RYGB and masticatory efficiency, chewing time and cycles, and protein and red meat consumption.

Methods: Case-control study in subjects over 18 years-old who underwent RYGB more than 2 years previously, with absence of no more than 2 dental units and normal oral motor system evaluation, with (cases) and without (controls) food intolerance (regurgitation and/or vomiting more than once a week). Masticatory efficiency was evaluated by a sieving technique to determine the granulometry of red meat chewed by the study subject according to a predefined protocol and classified from very bad to excellent. Protein and red meat consumption were evaluated by usual food recall and 3-day dietary diary. Masticatory efficiency, chewing time and cycles, and protein and red meat consumption were compared between groups by ranksum and t-tests.

Results: The study population consisted of 24 cases (37.7±7.57 years-old, 79.2% females) and 68 controls (38.0±8.75 years-old, 61.8% females). There was a statistically significant association (p=0.001) between masticatory efficiency and food intolerance, with 58.3% of cases and 23.5% of controls showing very bad masticatory efficiency. No evidence was found of an association between food intolerance, chewing time, chweing cycles, and low protein or red meat intake.

Conclusion: One factor that leads the patient after BGYR to have difficulty in food adaptation and complain of food intolerance may be related to masticatory inefficiency.

BANKING MEMBERS:
Externo à Instituição - FLÁVIO KLEIMER - UFPE
Presidente - 1048067 - ANTONIO MANUEL GOUVEIA DE OLIVEIRA
Externo ao Programa - 1753208 - HIPOLITO VIRGILIO MAGALHAES JUNIOR