Relationship between dietary characteristics and body composition with the quality of life of women undergoing bariatric surgery
Abstract
Background and aim: obesity is a non-communicable chronic disease in which there is an excessive increase in body fat. When traditional therapeutic resources for weight loss are not effective, surgery may be considered. This procedure can cause complications, such as micronutrient deficiencies, changes in body composition and food intolerance. The main objective of this study was to identify the relationship between dietary characteristics and body composition with the quality of life of women undergoing bariatric surgery. Methods: This is a cross-sectional study of 10 women undergoing gastroplasty Roux-Y. The work consisted of interview and application of BAROS questionnaires, SF-36 Quality and Food and the examination of bioelectrical impedance. Results: when comparing the body mass index (BMI) preoperative with the current, there was an average negative growth of 16.51 kg / m², corresponding to the mean weight loss of 34.32 kg. By correlating the current BMI with the parameters of quality of life, significant result is obtained only for general health and vitality. Only 20% of women had adequate amounts of body fat and lean mass. The lean body mass showed no correlation with food intolerances. Conclusion: women undergoing bariatric surgery may have food intolerances that influence their satisfaction with the food which in this study not reflected in body composition. Despite the improvement in quality of life, there was the important nutritional disorders, as some patients have not achieved normal weight and have a body composition still inadequate.
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