Mostrar el registro sencillo del ítem
dc.contributor.author | López Gómez, Juan José | |
dc.contributor.author | Ramos Bachiller, Beatriz | |
dc.contributor.author | Primo Martín, David | |
dc.contributor.author | Calleja Fernández, Alicia | |
dc.contributor.author | Izaola Jauregui, Olatz | |
dc.contributor.author | Jiménez Sahagún, Rebeca | |
dc.contributor.author | González Gutiérrez, Jaime | |
dc.contributor.author | López Andrés, Eva | |
dc.contributor.author | Pinto Fuentes, Pilar | |
dc.contributor.author | Pacheco Sánchez, David | |
dc.contributor.author | Luis Román, Daniel Antonio de | |
dc.date.accessioned | 2024-01-22T19:32:50Z | |
dc.date.available | 2024-01-22T19:32:50Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | Nutrients, 2024, vol. 16, 106 | es |
dc.identifier.uri | https://uvadoc.uva.es/handle/10324/64842 | |
dc.description.abstract | Background: Progression diets after bariatric surgery (BS) are restricted in calories and protein, and they may induce a worsening of body composition. The aim of this study was to evaluate the effect of a modified diet with an oral nutritional supplement that is hyperproteic and normocaloric over the body composition. Methods: A two-arm ambispective observational cohort study was designed. Forty-four patients who underwent sleeve gastrectomy were included in the study. Thirty patients received a progression diet with a normocaloric, hyperproteic oral nutritional supplement during the first two weeks after surgery (820 kcal, 65.5 g protein). They were compared with a historical cohort of 14 patients treated with a standard progression diet (220 kcal, 11.5 g protein). Anthropometric and body composition (using electrical bioimpedanciometry) data were analyzed before BS and 1 month after the surgery. Results: The mean age was 47.35(10.22) years; 75% were women, and the average presurgical body mass index (BMI) was 45.98(6.13) kg/m2, with no differences between both arms of intervention. One month after surgery, no differences in the percentage of excess weight loss (%PEWL) were observed between patients in the high-protein-diet group (HP) and low-protein-diet group (LP) (HP: 21.86 (12.60)%; LP: 18.10 (13.49)%; p = 0.38). A lower loss of appendicular skeletal muscle mass index was observed in the HP (HP: −5.70 (8.79)%; LP: −10.54 (6.29)%; p < 0.05) and fat-free mass index (HP: 3.86 (8.50)%; LP:−9.44 (5.75)%; p = 0.03), while a higher loss of fat mass was observed in the HP (HP: −14.22 (10.09)%; LP: −5.26 (11.08)%; p < 0.01). Conclusions: In patients undergoing gastric sleeve surgery, the addition of a normocaloric, hyperproteic formula managed to slow down the loss of muscle mass and increase the loss of fat mass with no differences on total weight loss | es |
dc.format.mimetype | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.subject.classification | bariatric surgery | |
dc.subject.classification | oral nutritional supplement | |
dc.subject.classification | hyperproteic diet | |
dc.subject.classification | sleeve gastrectomy | |
dc.title | Effect on body composition of a meal-replacement progression diet in patients 1 month after bariatric surgery | es |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.holder | © 2023 by the authors | |
dc.identifier.doi | 10.3390/nu16010106 | es |
dc.relation.publisherversion | https://www.mdpi.com/2072-6643/16/1/106 | |
dc.identifier.publicationfirstpage | 106 | es |
dc.identifier.publicationissue | 1 | es |
dc.identifier.publicationtitle | Nutrients | es |
dc.identifier.publicationvolume | 16 | es |
dc.peerreviewed | SI | es |
dc.identifier.essn | 2072-6643 | es |
dc.rights | Atribución 4.0 Internacional | |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
