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dc.contributor.authorLópez Gómez, Juan José 
dc.contributor.authorRamos Bachiller, Beatriz
dc.contributor.authorPrimo Martín, David
dc.contributor.authorCalleja Fernández, Alicia
dc.contributor.authorIzaola Jauregui, Olatz 
dc.contributor.authorJiménez Sahagún, Rebeca
dc.contributor.authorGonzález Gutiérrez, Jaime
dc.contributor.authorLópez Andrés, Eva
dc.contributor.authorPinto Fuentes, Pilar
dc.contributor.authorPacheco Sánchez, David 
dc.contributor.authorLuis Román, Daniel Antonio de 
dc.date.accessioned2024-01-22T19:32:50Z
dc.date.available2024-01-22T19:32:50Z
dc.date.issued2023
dc.identifier.citationNutrients, 2024, vol. 16, 106es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/64842
dc.description.abstractBackground: 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 losses
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.classificationbariatric surgery
dc.subject.classificationoral nutritional supplement
dc.subject.classificationhyperproteic diet
dc.subject.classificationsleeve gastrectomy
dc.titleEffect on body composition of a meal-replacement progression diet in patients 1 month after bariatric surgeryes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2023 by the authors
dc.identifier.doi10.3390/nu16010106es
dc.relation.publisherversionhttps://www.mdpi.com/2072-6643/16/1/106
dc.identifier.publicationfirstpage106es
dc.identifier.publicationissue1es
dc.identifier.publicationtitleNutrientses
dc.identifier.publicationvolume16es
dc.peerreviewedSIes
dc.identifier.essn2072-6643es
dc.rightsAtribución 4.0 Internacional
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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