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Food Preferences and Their Perceived Changes Before and After Bariatric Surgery: a Cross-sectional Study

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Abstract

Purpose

Changes in food preferences, taste, and smell following bariatric surgery have been previously described but with inconsistent results. We aimed to describe current food preferences and their perceived changes before and after the surgery. We further compared food preferences between patients with and without taste or smell alterations, before and above 2 years follow-up, and concerning the success or failure of their surgery.

Materials and Methods

This cross-sectional study was conducted with a self-administered online questionnaire. Two years was the cut-off between short- and long-term follow-up. Success was defined as an excess weight loss (EWL) greater or equal to 50%.

Results

In total, 220 postoperative patients answered the questionnaire. Patients with taste alterations (64%) had significantly lower preferences for red meat, milk, cheese, desserts, fried foods, and water (all p < 0.05) relative to the non-taste alteration group, while those with smell alterations (38%) had significantly lower preference for cheese only (p < 0.05) relative to the non-smell alteration group. Patients with a ≥ 2-year follow-up had a higher liking for desserts, fried foods, fat, bread, hot drinks, and alcohol compared to patients with a < 2-year follow-up (all p < 0.05). Patients having success in surgery had higher liking scores for green vegetables and lower liking scores for starchy foods, milk, and sweet dairy products (all p < 0.05).

Conclusions

Our study suggests that patients who underwent bariatric surgery have different food preference patterns according to their sensory perceptions, the duration of their follow-up, and the success of bariatric surgery.

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Acknowledgements

The authors thank their colleagues, health professionals, and patient associations for relaying the questionnaire and all the patients who participated in this study.

Funding

This research was funded by the French National Research and Technology Agency (ANRT), APICIL foundation, and a research grant from Benjamin Delessert Institute.

Author information

Authors and Affiliations

  1. Centre Européen Nutrition et Santé (CENS), Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Unité INSERM 1060, Laboratoire CarMeN, Université Claude Bernard Lyon 1, 165, Chemin du Grand Revoyet, 69310, Pierre-Bénite, France

    Erika Guyot, Julie-Anne Nazare & Emmanuel Disse

  2. Institut Paul Bocuse Research Center, 69130, Ecully, France

    Erika Guyot & Anestis Dougkas

  3. Department of Digestive and Bariatric Surgery, Integrated Center for Obesity, Hospices Civils de Lyon, Hôpital Edouard Herriot, 69437, Lyon, France

    Maud Robert

  4. CarMeN Laboratory, INSERM 1060, Lyon, France

    Maud Robert

  5. Université Claude Bernard Lyon 1, Lyon, France

    Maud Robert

  6. Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec-Université Laval, 2725, Chemin Sainte-Foy, Quebec, QC, G1V 4G5, Canada

    Sylvain Iceta

  7. School of Nutrition, Laval University, 2425 Rue de l’Agriculture, Québec, QC, G1V 0A6, Canada

    Sylvain Iceta

  8. Department of Endocrinology, Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310, Pierre-Bénite, France

    Emmanuel Disse

Authors
  1. Erika Guyot
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  4. Julie-Anne Nazare
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Contributions

E.G., E.D., A.D., J-A.N., and S.I. designed the experiment; E.G. performed the experiments and analyzed the data and wrote the first draft of the paper. All authors read and approved the final version of the manuscript.

Corresponding author

Correspondence to Erika Guyot.

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All procedures performed in studies involving human participants were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

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The authors declare that they have no conflict of interest.

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Guyot, E., Dougkas, A., Robert, M. et al. Food Preferences and Their Perceived Changes Before and After Bariatric Surgery: a Cross-sectional Study. OBES SURG 31, 3075–3082 (2021). https://doi.org/10.1007/s11695-021-05342-9

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  • DOI: https://doi.org/10.1007/s11695-021-05342-9

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