Table 2.
Energy and dietary macro-nutrient intake in gastric banding surgery subjects (n=21)
| Nutrient | Baseline | 6 Week | 12 Week | P Value1 |
|---|---|---|---|---|
| Energy (kcal) | 1646 (301–2617) | 1071 (499–1684)2 | 1120 (612–1833)4 | 0.0007 |
| Protein (% energy) | 16.9 (11.4–28.3) | 19.6 (12.7–32.9)4 | 21.6 (15.7–28.7)3 | 0.005 |
| Protein (g) | 67.3 (16.2–103.6) | 55.0 (26.8–80.9)4 | 59.4 (36.2–96.1) | 0.04 |
| Total fat (% energy) | 37.3 (23.2–53.6) | 37.1 (16.9–54.2) | 40.1 (19.1–48.4) | 0.33 |
| Saturated fat (% energy) | 13.7 (8.5–20.4) | 10.9 (3.7–23.0) | 12.9 (6.0–18.6) | 0.51 |
| Trans fatty acids (% energy) | 2.3 (0.6–4.1) | 1.9 (0.6–3.9) | 1.8 (0.7–3.2)4 | 0.12 |
| Linoleic acid (g) | 9.8 (1.3–31.9) | 6.7 (2.6–16.1)4 | 6.8 (1.8–24.4) | 0.06 |
| Linolenic acid (g) | 1.0 (0.2–2.3) | 0.9 (0.2–1.7) | 0.8 (0.4–1.9) | 0.23 |
| EPA+ DHA (mg) | 50.0 (0–720.0) | 60.0 (0–995.0) | 78.3 (3.3–736.7) | 0.54 |
| Cholesterol (mg) | 249.1 (135.9–601.5) | 182.0 (49.9–482.5)4 | 189.5 (61.9–436.7)4 | 0.045 |
| Fiber (g) | 9.5 (2.5–16.9) | 9.6 (5.3–23.7) | 10.3 (6.4–19.1) | 0.17 |
Values are shown as medians with minimum and maximum values in parenthesis.
1
Change in intake over 12 weeks was assessed by repeated measures analysis.
2
P<0.001 compared with the baseline value.
3
P<0.01 compared with the baseline value.
4
P<0.05 compared with the baseline value.