Assessing Alterations in Food Preference as a Mechanism Contributing to Weight Loss After Gastric Bypass Surgery

Audrey Melvin,1 Carel W. le Roux,1,2,3 *Neil G. Docherty1,2

1. Diabetes Complications Research Centre, Conway Institute, University College Dublin, Dublin, Ireland
2. Gastrosurgical Laboratory, Sahlgrenska Academy, University of Gothenburg, Gothenberg, Sweden
3. Investigative Science, Imperial College London, London, UK
*Correspondence to neil.docherty@ucd.ie

Disclosure: The authors have declared no conflicts of interest.
Received: 24.06.16 Accepted: 12.10.16
Citation: EMJ Gastroenterol. 2016;5[1]:82-88.

Abstract

Roux-en-Y gastric bypass (RYGB) surgery is a very successful option for the management of obesity, and our understanding of how this intervention mediates sustained weight loss continues to grow. Controversy exists regarding whether bariatric surgical procedures such as RYGB may modulate food preferences of individuals, in particular, reducing appetitive and consummatory behaviour toward dietary fat. Herein, we summarise the evidence base regarding changes in food and macronutrient reference following RYGB surgery and discuss the challenges faced by investigators attempting to resolve whether this is a causal phenomenon in RYGB-induced weight loss and whether its development reflects a conditioned response.

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