Shifts in Food Preferences After Bariatric Surgery: Observational Reports and Proposed Mechanisms

Bariatric surgery is currently the most effective treatment for obesity. Roux-en-Y gastric bypass (RYGB) is the most commonly performed bariatric procedure and results in long-term weight loss. Alterations in food preference and choices may contribute to the long-term benefits of RYGB. This manuscript reviews the available literature documenting changes in food preference in both humans and experimental animals after RYGB and discusses the current theory on the underlying mechanisms involved. Obesity is associated with an increased preference for sweet and high-fat foods, and the most consistent evidence has been the shift away from these calorie-dense foods in both animal and human studies after RYGB. Self-reporting is the most common method used to record food preferences in humans, while more direct approaches have been used in animal work. This methodological heterogeneity may give rise to inconsistent findings. Future studies in humans should focus on direct measures to permit corroboration of mechanistic insights gained from animal studies.

Al-Najim, W. (författare)
le Roux, Carel WGothenburg University,Göteborgs universitet,Institutionen för kliniska vetenskaper, Avdelningen för gastrokirurgisk forskning och utbildning,Institute of Clinical Sciences, Department of Gastrosurgical Research and Education(Swepub:gu)xleroc (författare)
Docherty, Neil G.Gothenburg University,Göteborgs universitet,Institutionen för kliniska vetenskaper, Avdelningen för gastrokirurgisk forskning och utbildning,Institute of Clinical Sciences, Department of Gastrosurgical Research and Education(Swepub:gu)xdocme (författare)
Göteborgs universitetInstitutionen för kliniska vetenskaper, Avdelningen för gastrokirurgisk forskning och utbildning (creator_code:org_t)

Ingår i:Current Obesity Reports: Springer Science and Business Media LLC6:3, s. 246-2522162-4968

Av författaren/redakt...: Kapoor, N.; Al-Najim, W.; le Roux, Carel W; Docherty, Neil G ...

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