Table 2.
Reported food intake (4-days food recall) before (pre-op) and 6 months (post-op) after surgery.
| Variables | VSG (n = 32) |
p-Value Pre-op vs. Post-op |
RYGB (n = 12) |
p-Value Pre-op vs. Post-op |
p-Value Post-op (vsg vs. rygb) |
|---|---|---|---|---|---|
| Food intake (g/d) | |||||
| Pre-op | 1173.0 ± 39.9 | 1083.0 ± 90.8 | * | ||
| Post-op | 568.7 ± 35.5 | *** | 707.3 ± 64.4 | ** | |
| Energy intake (Kcal/d) | |||||
| Pre-op | 1564.5 ± 48.8 | 1557.3 ± 90.1 | ns | ||
| Post-op | 835.5 ± 44.3 | *** | 908.2 ± 61.0 | *** | |
| Carbohydrates (% energy intake) | |||||
| Pre-op | 46.1 ± 1.0 | 48.0 ± 1.2 | ns | ||
| Post-op | 44.0 ± 1.5 | ns | 47.7 ± 2.4 | ns | |
| Lipids (% energy intake) | |||||
| Pre-op | 34.0 ± 0.9 | 31.8 ± 1.3 | * | ||
| Post-op | 37.4 ± 3.1 | * | 32.6 ± 1.9 | ns | |
| Proteins (% energy intake) | |||||
| Pre-op | 20.0 ± 0.6 | 20.1 ± 0.7 | ns | ||
| Post-op | 18.8 + 0.6 | ns | 19.6 ± 1.0 | ns |
Means ± SD; *, p < 0.05; **, p < 0.01; ***, p < 0.001; ns, not significant; Pre-op vs. post-op, paired Student; VSG vs. RYGB, Student. Op, operated.