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The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".

Deadline for manuscript submissions: closed (15 May 2022) | Viewed by 42805

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Prof. emer. Anders M. Sjodin

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Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
Interests: appetite control; eating behavior; energy balance; energy metabolism; bariatric surgery; pharmacological treatment of obesity; sleep and regulation of body weight

Special Issue Information

Dear Colleagues,

Weight loss after bariatric surgery (BS) is mainly caused by a substantial decrease in energy intake. This reduction may not only be a consequence of generally decreased food intake, but may also depend on a shift in food preferences, away from sugary and high-fat foods towards less energy-dense foods. This hypothesis is exclusivly based on self-reported measures of food intake, likely to be influenced by recall bias that may lead to underestimation of the intake of certain foods. This hypothesis is, however, supported by studies on rodents, but can we translate these findings to humans?

The underlying physiological mechanisms driving the proposed changes in food preferences have been proposed to include changes within the sensory and reward domains of taste, leading to an unconditioned shift in food preferences. The experience of postprandial discomfort after ingestion of energy-dense foods, resulting in conditioned avoidance of these foods, may also be involved. Altered gut hormone responses have been implicated as mediators in this “reprogramming” of food preferences towards a diet comprising fewer sugary and fatty foods.

Food-related behavior is, however, multifactorial and the shift in food preferences after bariatric surgery may not only be a direct physiological response. It is more likely a result of an interplay between physiological responses to surgery and social conditions and relations, as well as psychological factors. A better understanding of this area may help us to improve care for patients after bariatric surgery.

Prof. Dr. Anders M. Sjodin
Guest Editor

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Keywords

bariatric surgery
obesity surgery
RYGB
sleeve gastrectomy
reward value
food choices
food preferences
taste preferences
eating behaviour
food-related behaviour
consummatory behaviour

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29 pages, 3999 KiB

Open AccessArticle

The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats

by Kellie M. Hyde, Ginger D. Blonde, A. Valentina Nisi and Alan C. Spector

Nutrients 2022, 14(4), 877; https://doi.org/10.3390/nu14040877 - 19 Feb 2022

Cited by 4 | Viewed by 2368

Abstract

Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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13 pages, 985 KiB

Open AccessArticle

Food Reward after Bariatric Surgery and Weight Loss Outcomes: An Exploratory Study

by Erika Guyot, Julie-Anne Nazare, Pauline Oustric, Maud Robert, Emmanuel Disse, Anestis Dougkas and Sylvain Iceta

Nutrients 2022, 14(3), 449; https://doi.org/10.3390/nu14030449 - 20 Jan 2022

Cited by 5 | Viewed by 2437

Abstract

Changes in food preferences after bariatric surgery may alter its effectiveness as a treatment for obesity. We aimed to compare food reward for a comprehensive variety of food categories between patients who received a sleeve gastrectomy (SG) or a Roux-en-Y gastric bypass (RYGB) and to explore whether food reward differs according to weight loss. In this cross-sectional exploratory study, food reward was assessed using the Leeds Food Preference Questionnaire (LFPQ) in patients at 6, 12, or 24 months after SG or RYGB. We assessed the liking and wanting of 11 food categories. Comparisons were done regarding the type of surgery and total weight loss (TWL; based on tertile distribution). Fifty-six patients (30 SG and 26 RYGB) were included (women: 70%; age: 44.0 (11.1) y). Regarding the type of surgery, scores were not significantly different between SG and RYGB, except for ‘non-dairy products—without color’ explicit liking (p = 0.04). Regarding TWL outcomes, explicit liking, explicit wanting, and implicit wanting, scores were significantly higher for good responders than low responders for ‘No meat—High fat’ (post-hoc corrected p-value: 0.04, 0.03, and 0.04, respectively). Together, our results failed to identify major differences in liking and wanting between the types of surgery and tended to indicate that higher weight loss might be related to a higher reward for high protein-content food. Rather focus only on palatable foods, future studies should also consider a broader range of food items, including protein reward. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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18 pages, 2528 KiB

Open AccessArticle

One Year Follow-Up of Taste-Related Reward Associations with Weight Loss Suggests a Critical Time to Mitigate Weight Regain Following Bariatric Surgery

by Kimberly R. Smith, Anahys Aghababian, Afroditi Papantoni, Maria G. Veldhuizen, Vidyulata Kamath, Civonnia Harris, Timothy H. Moran, Susan Carnell and Kimberley E. Steele

Nutrients 2021, 13(11), 3943; https://doi.org/10.3390/nu13113943 - 4 Nov 2021

Cited by 9 | Viewed by 2550

Abstract

Background: Weight regain is a concerning issue in bariatric patients. We previously demonstrated that taste-related reward processing was associated with six-month weight loss outcomes following Roux-en-Y gastric bypass (RYGB) but not vertical sleeve gastrectomy (VSG). Here, we assessed whether these taste factors persisted in predicting weight loss, and weight regain, at one year post-surgery. Methods: Adult women enrolled in a longitudinal study of taste preferences following bariatric surgery completed behavioral and neuroimaging assessments at one year post-surgery. Results: RYGB produced better weight loss relative to VSG, with weight regain and greater weight loss variability observed from six months to one year post-VSG. Changes in liking for high fat at 2 weeks post-surgery from baseline remained a predictor of weight loss in RYGB, but other predictors did not persist. Average liking ratings rebounded to baseline and higher self-reported food cravings and dietary disinhibition correlated with poorer weight loss at one year post-surgery. Conclusion: Initial anatomical and metabolic changes resulting from RYGB that reset neural processing of reward stimuli in the mesolimbic pathway appear to be temporary and may be contingent upon post-operative eating behaviors returning to preoperative obesogenic tendencies. Six months post-surgery may be a critical window for implementing interventions to mitigate weight gain. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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14 pages, 941 KiB

Open AccessArticle

A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery

by Natasha Kapoor, Werd al Najim, Camilo Menezes, Ruth K Price, Colm O’Boyle, Zsolt Bodnar, Alan C Spector, Neil G Docherty and Carel W le Roux

Nutrients 2021, 13(11), 3873; https://doi.org/10.3390/nu13113873 - 29 Oct 2021

Cited by 11 | Viewed by 2998

Abstract

Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower intake would be observed at a personalised ad libitum buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (n = 14) rated their preference for 72 individual food items, each of these mapping to one of six categories encompassing high and low-fat choices in combination with sugar, complex carbohydrate or and protein. An 18-item buffet meal was created for each participant based on expressed preferences. Overall energy intake was reduced on average by 60% at the 24-month buffet meal. Reductions in intake were seen across all six food categories. Decreases in the overall intake of all individual macronutrient groups were marked and were generally proportional to reductions in total caloric intake. Patterns of preference and intake, both at baseline and at follow-up appear more idiosyncratic than has been previously suggested by verbal reporting. The data emphasise the consistency with which reductions in ad libitum food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected ad libitum buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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38 pages, 3962 KiB

Open AccessArticle

Meal Patterns and Food Choices of Female Rats Fed a Cafeteria-Style Diet Are Altered by Gastric Bypass Surgery

by Ginger D. Blonde, Ruth K. Price, Carel W. le Roux and Alan C. Spector

Nutrients 2021, 13(11), 3856; https://doi.org/10.3390/nu13113856 - 28 Oct 2021

Cited by 8 | Viewed by 2983

Abstract

After Roux-en-Y gastric bypass surgery (RYGB), rats tend to reduce consumption of high-sugar and/or high-fat foods over time. Here, we sought to investigate the behavioral mechanisms underlying these intake outcomes. Adult female rats were provided a cafeteria diet comprised of five palatable foodstuffs varying in sugar and fat content and intake was monitored continuously. Rats were then assigned to either RYGB, or one of two control (CTL) groups: sham surgery or a nonsurgical control group receiving the same prophylactic iron treatments as RYGB rats. Post-sur-gically, all rats consumed a large first meal of the cafeteria diet. After the first meal, RYGB rats reduced intake primarily by decreasing the meal sizes relative to CTL rats, ate meals more slowly, and displayed altered nycthemeral timing of intake yielding more daytime meals and fewer nighttime meals. Collectively, these meal patterns indicate that despite being motivated to consume a cafeteria diet after RYGB, rats rapidly learn to modify eating behaviors to consume foods more slowly across the entire day. RYGB rats also altered food preferences, but more slowly than the changes in meal patterns, and ate proportionally more energy from complex carbohydrates and protein and proportionally less fat. Overall, the pattern of results suggests that after RYGB rats quickly learn to adjust their size, eating rate, and distribution of meals without altering meal number and to shift their macronutrient intake away from fat; these changes appear to be more related to postingestive events than to a fundamental decline in the palatability of food choices. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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10 pages, 1096 KiB

Open AccessArticle

Does FGF21 Mediate the Potential Decrease in Sweet Food Intake and Preference Following Bariatric Surgery?

by Mette S. Nielsen, Christian Ritz, Anne Chenchar, Wender L. P. Bredie, Matthew P. Gillum and Anders Sjödin

Nutrients 2021, 13(11), 3840; https://doi.org/10.3390/nu13113840 - 28 Oct 2021

Cited by 5 | Viewed by 2401

Abstract

The liver-derived hormone fibroblast growth factor 21 (FGF21) has recently been linked to preference for sweet-tasting food. We hypothesized, that surgery-induced changes in FGF21 could mediate the reduction in sweet food intake and preference following bariatric surgery. Forty participants (35 females) with severe obesity (BMI ≥ 35 kg/m²) scheduled for roux-en-y gastric bypass (n = 30) or sleeve gastrectomy (n = 10) were included. Pre- and postprandial responses of intact plasma FGF21 as well as intake of sweet-tasting food assessed at a buffet meal test, the hedonic evaluation of sweet taste assessed using an apple juice with added sucrose and visual analog scales, and sweet taste sensitivity were assessed before and 6 months after bariatric surgery. In a cross-sectional analysis pre-surgery, pre- and postprandial intact FGF21 levels were negatively associated with the hedonic evaluation of a high-sucrose juice sample (p = 0.03 and p = 0.02). However, no changes in pre- (p = 0.24) or postprandial intact FGF21 levels were found 6 months after surgery (p = 0.11), and individual pre- to postoperative changes in pre- and postprandial intact FGF21 levels were not found to be associated with changes in intake of sweet foods, the hedonic evaluation of sweet taste or sweet taste sensitivity (all p ≥ 0.10). In conclusion, we were not able to show an effect of bariatric surgery on circulating FGF21, and individual postoperative changes in FGF21 were not found to mediate an effect of surgery on sweet food intake and preference. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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9 pages, 242 KiB

Open AccessArticle

Food Taste, Dietary Consumption, and Food Preference Perception of Changes Following Bariatric Surgery in the Saudi Population: A Cross-Sectional Study

by Nora A. Althumiri, Mada H. Basyouni, Faisal Saeed Al-Qahtani, Mohammed Zamakhshary and Nasser F. BinDhim

Nutrients 2021, 13(10), 3401; https://doi.org/10.3390/nu13103401 - 27 Sep 2021

Cited by 8 | Viewed by 13979

Abstract

Background: Bariatric surgery is known as the most effective treatment resulting in long-term weight loss for obesity. However, behavioral changes, including food preference, food allergies, and consumption, between groups of patients who underwent bariatric surgery in comparison with people who did not have bariatric surgery have not been fully discussed in the literature. Objective: The aim of this article is to describe patient-reported changes of perception related to food preferences, consumption, and food allergies in participants who underwent bariatric surgery and to compare their food consumption with participants who did not have bariatric surgery in Saudi Arabia. Methodology: This study is a secondary analysis of the Sharik Diet and Health National Survey (SDHNS) conducted in July 2021. Quota sampling was utilized to generate balanced distributions of participants by age and gender across all administrative regions of Saudi Arabia. Data collection included sociodemographic information (age, gender, and educational level), as well as food habits and the consumption of various food categories. Results: Of the 6267 potential participants contacted in 2021 from the 13 administrative regions of Saudi Arabia, 5228 successfully completed the interview, with a response rate of 83.4%. Gender was distributed equally among the total participants in the sample. The prevalence of bariatric surgeries in Saudi Arabia was estimated at around 4.1% of the total sample. More than 36% of people who had bariatric surgery experienced food taste changes, and around 15% reported a decrease in allergic reactions to food. Moreover, 68.1% had food preference changes, either starting to favor a new food or no longer favoring one. There was a significant association between consuming more red meat, chicken, and energy drinks and a decreased consumption of grains and rice among those who had the bariatric surgery compared with those who did not. Conclusions: This study found that more than two-thirds of people who had bariatric surgery self-reported food taste and food preference changes. More studies should be performed on the Saudi population, including clinical follow-up, to better understand these changes. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

15 pages, 2816 KiB

Open AccessArticle

The Tryptophan/Kynurenine Pathway: A Novel Cross-Talk between Nutritional Obesity, Bariatric Surgery and Taste of Fat

by Arnaud Bernard, Cédric Le May, Aurélie Dastugue, Audrey Ayer, Claire Blanchard, Jean-Charles Martin, Jean-Paul Pais de Barros, Pascaline Delaby, Cindy Le Bourgot, Séverine Ledoux and Philippe Besnard

Nutrients 2021, 13(4), 1366; https://doi.org/10.3390/nu13041366 - 19 Apr 2021

Cited by 9 | Viewed by 4693

Abstract

Diet-induced obesity (DIO) reduces the orosensory perception of lipids in rodents and in some humans. Although bariatric surgery partially corrects this alteration, underlying mechanisms remain poorly understood. To explore whether metabolic changes might explain this fat taste disturbance, plasma metabolome analyses, two-bottle choice tests and fungiform papillae (Fun) counting were performed in vertical sleeve gastrectomized (VSG) mice and sham-operated controls. An exploratory clinic study was also carried out in adult patients undergone a VSG. In mice, we found that (i) the VSG reduces both the plasma neurotoxic signature due to the tryptophan/kynurenine (Trp/Kyn) pathway overactivation and the failure of fat preference found in sham-operated DIO mice, (ii) the activity of Trp/Kyn pathway is negatively correlated to the density of Fun, and (iii) the pharmacological inhibition of the Kyn synthesis mimics in non-operated DIO mice the positive effects of VSG (i.e., decrease of Kyn synthesis, increase of Fun number, improvement of the fat taste perception). In humans, a reduction of the plasma Kyn level is only found in patients displaying a post-surgery improvement of their fat taste sensitivity. Altogether these data provide a plausible metabolic explanation to the degradation of the orosensory lipid perception observed in obesity. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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14 pages, 1455 KiB

Open AccessArticle

Orosensory Perception of Fat/Sweet Stimuli and Appetite-Regulating Peptides before and after Sleeve Gastrectomy or Gastric Bypass in Adult Women with Obesity

by Arnaud Bernard, Johanne Le Beyec-Le Bihan, Loredana Radoi, Muriel Coupaye, Ouidad Sami, Nathalie Casanova, Cédric Le May, Xavier Collet, Pascaline Delaby, Cindy Le Bourgot, Philippe Besnard and Séverine Ledoux

Nutrients 2021, 13(3), 878; https://doi.org/10.3390/nu13030878 - 8 Mar 2021

Cited by 12 | Viewed by 3130

Abstract

The aim of this study was to explore the impact of bariatric surgery on fat and sweet taste perceptions and to determine the possible correlations with gut appetite-regulating peptides and subjective food sensations. Women suffering from severe obesity (BMI > 35 kg/m²) were studied 2 weeks before and 6 months after a vertical sleeve gastrectomy (VSG, n = 32) or a Roux-en-Y gastric bypass (RYGB, n = 12). Linoleic acid (LA) and sucrose perception thresholds were determined using the three-alternative forced-choice procedure, gut hormones were assayed before and after a test meal and subjective changes in oral food sensations were self-reported using a standardized questionnaire. Despite a global positive effect of both surgeries on the reported gustatory sensations, a change in the taste sensitivity was only found after RYGB for LA. However, the fat and sweet taste perceptions were not homogenous between patients who underwent the same surgery procedure, suggesting the existence of two subgroups: patients with and without taste improvement. These gustatory changes were not correlated to the surgery-mediated modifications of the main gut appetite-regulating hormones. Collectively these data highlight the complexity of relationships between bariatric surgery and taste sensitivity and suggest that VSG and RYGB might impact the fatty taste perception differently. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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24 pages, 962 KiB

Open AccessSystematic Review

Effect of Obesity Surgery on Taste

by Alhanouf S. Al-Alsheikh, Shahd Alabdulkader, Brett Johnson, Anthony P. Goldstone and Alexander Dimitri Miras

Nutrients 2022, 14(4), 866; https://doi.org/10.3390/nu14040866 - 18 Feb 2022

Cited by 15 | Viewed by 3403

Abstract

Obesity surgery is a highly efficacious treatment for obesity and its comorbidities. The underlying mechanisms of weight loss after obesity surgery are not yet fully understood. Changes to taste function could be a contributing factor. However, the pattern of change in different taste domains and among obesity surgery operations is not consistent in the literature. A systematic search was performed to identify all articles investigating gustation in human studies following bariatric procedures. A total of 3323 articles were identified after database searches, searching references and deduplication, and 17 articles were included. These articles provided evidence of changes in the sensory and reward domains of taste following obesity procedures. No study investigated the effect of obesity surgery on the physiological domain of taste. Taste detection sensitivity for sweetness increases shortly after Roux-en-Y gastric bypass. Additionally, patients have a reduced appetitive reward value to sweet stimuli. For the subgroup of patients who experience changes in their food preferences after Roux-en-Y gastric bypass or vertical sleeve gastrectomy, changes in taste function may be underlying mechanisms for changing food preferences which may lead to weight loss and its maintenance. However, data are heterogeneous; the potential effect dilutes over time and varies significantly between different procedures. Full article

(This article belongs to the Special Issue The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss)

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