Banca de DEFESA: CYNTHIA MEIRA DE ALMEIDA GODOY

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : CYNTHIA MEIRA DE ALMEIDA GODOY
DATE: 10/06/2020
TIME: 08:30
LOCAL: DEFESA REMOTA - https://meet.google.com/hcp-rszn-qes
TITLE:

RELATIONSHIP OF FOOD INTOLERANCE 2 YEARS AFTER ROUX-EN-Y GASTRIC BYPASS SURGERY FOR OBESITY WITH 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:

A defesa ocorrerá em ambiente virtual, utilizando a ferramenta de conferência do Google Meet, acessando a Sala Virtual pelo link https://meet.google.com/hcp-rszn-qes.
 
Será permitido o acesso considerando o seguinte cronograma:
30 minutos antes: o aluno e orientador, para organizar virtualmente a atividade;
10 minutos antes, os membros da banca;
5 minutos antes, o público externo (vagas limitadas).

Background: Bariatric surgery has been shown to be effective in weight reduction of obese subjects, and Roux-en-Y gastric bypass (RYGB) surgery. is one of the most commonly performed surgeries, accounting for about 30% of all bariatric procedures 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. The target sample size was defined as 44 subjects per group, which would afford a power of 70% to detect an odds-ratio greater than 3.0 in the comparison of very poor masticatory efficiency between groups, assuming that its prevalence among controls is about 25%. Patient characteristics in both study groups were described by mean ± standard deviation or number (percent). The statistical tests for between-group comparisons included, for proportions, the chi-square test and the Fisher’s exact test, and for continuous variables the Student’s t-test and, for variables not normally distributed, the Mann-Whitney ranksum test. The main study variable was the ordinal scaled masticatory efficiency which was compared between groups with the non-parametric Mann-Whitney test. Analysis of variance was used to test the association of masticatory efficiency with protein and red meat consumption, chewing time and number of chewing cycles. The 5% significance level was adopted as evidence of a significant difference. All analyses were performed using Stata 15 software (Stata Corporation, College Station, TX, USA).. 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:
Presidente - 1048067 - ANTONIO MANUEL GOUVEIA DE OLIVEIRA
Externo ao Programa - 1753208 - HIPOLITO VIRGILIO MAGALHAES JUNIOR
Externa ao Programa - 1805278 - RENATA VEIGA ANDERSEN CAVALCANTI
Externo à Instituição - FLÁVIO KLEIMER - UFPE
Externo à Instituição - LEANDRO DE ARAUJO PERNAMBUCO - UFPB