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. 2021 Mar 8;13(3):878. doi: 10.3390/nu13030878

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(A) Comparison of linoleic acid (LA) orosensory perception thresholds before and 6 months after vertical sleeve gastrectomy (VSG) or Roux-en-Y gastric bypass (RYGB) in improved and nonimproved patients. Ascending concentrations of LA (from 0.00028% to 5% LA with 0.25 log units space, wt/wt) were assessed. (B) Comparison of linoleic acid (LA) orosensory perception thresholds before and 6 months after vertical sleeve gastrectomy (VSG) or Roux-en-Y gastric bypass (RYGB) in improved and nonimproved patients. Ascending concentrations of sucrose (from 0.2% to 1.6% sucrose with increments of 0.2 g, wt/wt) were assessed. Geometric means, comparisons of perception thresholds before vs. after surgery were performed using a paired Wilcoxon–Pratt test. (C) Repartition of improved and nonimproved patients. (D) Post-operative comparison of weight loss, body mass index (BMI) and reported energy intake and composition using the four-day food recall in LA/sucrose-improved and nonimproved patients. **, p < 0.01; ***, p < 0.001; ns, non-significant.