Effect on Body Composition of a Meal-Replacement Progression Diet in Patients 1 Month after Bariatric Surgery

• Published in: Nutrients 2023-12, Vol.16 (1), p.106
• Main Authors: López-Gómez, Juan J, Ramos-Bachiller, Beatriz, Primo-Martín, David, Calleja-Fernández, Alicia, Izaola-Jauregui, Olatz, Jiménez-Sahagún, Rebeca, González-Gutiérrez, Jaime, López Andrés, Eva, Pinto-Fuentes, Pilar, Pacheco-Sánchez, David, De Luis-Román, Daniel A
• Format: Article
• Language: English
• Subjects: Bariatric Surgery; Body Composition; Body mass index; Clinical medicine; Diet; Diet, Protein-Restricted; Dietary supplements; Dietitians; Female; Food; Gastrointestinal surgery; GTP-Binding Proteins; Humans; Male; Middle Aged; Muscles; Musculoskeletal system; Nutrition research; Obesity; Overweight; Patients; Physiological aspects; Proteins; Surgery; Weight control; Weight Loss
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16010106

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. 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. 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/m , 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)%; = 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)%; < 0.05) and fat-free mass index (HP: 3.86 (8.50)%; LP:-9.44 (5.75)%; = 0.03), while a higher loss of fat mass was observed in the HP (HP: -14.22 (10.09)%; LP: -5.26 (11.08)%; < 0.01). 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.