Evaluation of Food Tolerance and Change in Taste after Bariatric Surgery: A Pilot Comparative Study

Aim: The aim of this prospective study is to report the short-term results of the change in taste and food tolerance after SG, RYGB and OAGB using a modified Suter Questionnaire and analyze whether these components can affect patient's weight loss, quality of eating, and state of health.

Methods: From May 2017 to December 2017, 81 morbid obese patients were divided into 3 groups: group A (27 patients for SG), group B (26 patients for RYGB), and group C (28 patients for OAGB).

Nutritional assessment and dietary counseling occurred 3 months before the surgery (baseline) and at 1 week, followed by 1, 3, 6, and 12 months post-surgery.

At 6 and 12 months, the quality of food was assessed by a modified Suter Questionnaire, which included additional questions evaluating changes in taste and food choices.

Results: We observed in all the groups an optimal weight loss with no statistical differences at 1 year FU among the groups. Data analysis showed a good food tolerance that improved within the first year after surgery, and there was a progressive enhancement of proper eating habits. We obtained a decrease from 6 to 12 months in the consumption and interest for fatty and sweet foods.

Conclusion: There was a significant reduction in negative habits, which was due to taste change, weight loss and improvement in health conditions.

Our study demonstrates the importance of the nutritionist during the pre-operative period and during the follow up to ensure good nutritional habits and achieve long-term results.