Table 1.

Food intake and body composition after bariatric surgery and caloric intervention in the experimental groups

Determination	Sham surgery (n = 20)	SG (n = 19)	Pair-fed SG (n = 15)	SADI-S (n = 17)	Pair-fed SADI-S (n = 20)	p-value
Final body weight (g)	526 ± 8	512 ± 8	515 ± 9	345 ± 18***,ΔΔΔ,§§§	475 ± 10	< 0.001
FI (g/day)	23.9 ± 0.4	24.5 ± 0.7	23.8 ± 0.23	17.0 ± 1.1***,ΔΔΔ	15.7 ± 0.4	< 0.001
Relative FI (kcal/day/100 g BW)	14.7 ± 0.3	15.6 ± 0.4	14.9 ± 0.32	14.9 ± 0.8§§§	11.2 ± 0.36	< 0.001
FER	0.054 ± 0.013	0.061 ± 0.023	0.015 ± 0.023	-0.279 ± 0.061***,ΔΔΔ,§§§	0.089 ± 0.024	< 0.001
Epididymal WAT (g/100 g BW)	1.14 ± 0.07	1.16 ± 0.07	1.27 ± 0.13	0.45 ± 0.11***,ΔΔΔ,§§§	1.12 ± 0.07	< 0.001
Subcutaneous WAT (g/100 g BW)	0.87 ± 0.06	0.88 ± 0.06	1.05 ± 0.11	0.32 ± 0.06***,ΔΔΔ,§§§	0.99 ± 0.08	< 0.001
Perirrenal WAT (g/100 g BW)	1.03 ± 0.11	0.96 ± 0.12	1.36 ± 0.18	0.30 ± 0.10**,Δ,§§	1.13 ± 0.15	< 0.001

Data are the mean ± SEM. Statistical differences were analyzed by one-way ANOVA followed by Tukey’s post hoc test. Bold lettering indicates statistically significant values

BW, body weight; FER, food efficiency ratio; FI, food intake; SADI-S, single anastomosis duodeno-ileal bypass with sleeve gastrectomy; SG, sleeve gastrectomy; WAT, white adipose tissue

^*p < 0.05, **p < 0.01, and ***p < 0.001 vs. sham-operated group; ^Δp < 0.05, ^ΔΔp < 0.01, and ^ΔΔΔp < 0.001 vs. SG group; ^§p < 0.05, ^§§p < 0.01, and ^§§§p < 0.001 vs. the corresponding pair-fed group