Abstract
We tested the hypothesis that successful weight loss post-bariatric surgery would be associated with healthier chemosensory function, food likes, and dietary behaviors than either unsuccessful weight loss or pre-surgery morbid obesity. In a case-control design, pre-surgical women with morbid obesity (n = 49) were compared with those 1-year post-surgery (24 Roux-en-Y Bypass, 24 Sleeve Gastrectomy) and defined by excess or percent weight loss as successful/unsuccessful. For self-reported smell/taste perception, more post-surgery than pre-surgery reported improved/distorted perception, especially if weight loss successful. Measured taste function (perceived quinine and NaCl intensity) was lower among weight loss unsuccessful versus pre-surgery patients, yet a genetic variation in taste probe (propylthiouracil bitterness) matched expected frequencies without significant pre/post-surgery difference. Regarding survey-reported liking, higher diet quality was seen in the weight loss successful (independent of surgery type) versus pre-surgical patients, with differences driven by lower sweet and refined carbohydrate liking. The post versus pre-surgical patients had greater restraint but less hunger and disinhibition. Patients reporting both higher diet quality and lower hunger showed greater % weight loss, independent of surgery type. Thus, successful weight loss 1-year post-bariatric surgery was associated with improved or distorted chemosensation and patterns of liking associated with healthier diets, especially if coupled with less hunger.
Highlights
Obesity is a prevalent problem across the world
Our case-control investigation describes chemosensation, food liking, and dietary behaviors in women with morbid obesity scheduled for bariatric surgery and women 1-year post-bariatric surgery (Sleeve Gastrectomy or Roux-en-Y Bypass), who were successful or unsuccessful at weight loss
Patients were assessed for the ability to taste the bitterness of propylthiouracil (PROP), the most common probe of genetic variation in taste that has been shown to associate with food liking, dietary behaviors, and adiposity [50,70]
Summary
Obesity is a prevalent problem across the world. Women display a greater risk of severe obesity than males. In the U.S National Health and Nutrition Examination. Survey (NHANES) 2015–2016, the prevalence of Grade 3 obesity (BMI ≥ 40.0) was almost double among women than men (10.0% versus 5.6%, respectively) [1]. Bariatric surgery serves as an effective way to achieve weight loss and improvements in metabolic health for those with severe obesity. Due to its low rate of complications, cost effectiveness, reduction of comorbidities, and demonstrated success in weight loss, the number of surgeries being performed has been on a steady rise [2,3]. In trend analysis from 2002 to 2011, women comprised nearly 81% of bariatric surgeries completed [5]
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