Dietary Macronutrient Composition and Quality, Diet Quality, and Eating Behaviors at Different Times Since Laparoscopic Sleeve Gastrectomy

PURPOSE: This study aimed to compare energy, macronutrients (quantity and quality), the overall dietary quality, and eating behaviors of patients undergoing laparoscopic sleeve gastrectomy (LSG) at different times since surgery. MATERIALS AND METHODS: This cross-sectional study included 184 adults at least 1 year post-LSG. Dietary intakes were assessed by a 147-item food frequency questionnaire. Macronutrient quality was assessed by computing the macronutrient quality index (MQI), carbohydrate quality index, fat quality index, and healthy plate protein quality index (HPPQI). The Healthy Eating Index (HEI)-2015 was used to assess diet quality. The Dutch Eating Behavior Questionnaire was used to assess eating behaviors. Based on the time since LSG, the time at which eating data were also collected, participants were categorized into three groups: 1–2 years (group 1), 2–3 years (group 2), and 3–5 years (group 3). RESULTS: Group 3 consumed significantly more energy and absolute carbohydrates than group 1. The MQI and HPPQI scores of group 3 were significantly lower than those of group 1. The HEI score was significantly lower in group 3 compared to group 1, with a mean difference of 8.1 points. Compared to patients with 1–2 years following LSG, those with 2–3 and 3–5 years consumed more refined grains. Eating behavior scores did not differ between groups. CONCLUSION: Patients at 3–5 years post-LSG consumed more energy and carbohydrates than those at 1–2 years after the surgery. Protein quality, overall macronutrient quality, and overall diet quality decreased as time passed following surgery. GRAPHICAL ABSTRACT: [Image: see text]