AB009. OP-9 Correlation between meal frequency and body mass index of obese individuals before laparoscopic sleeve gastrectomy

IF 0.5 4区 医学 Q4 SURGERY
C. Arslan, M. Atabey
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引用次数: 0

Abstract

Background: Obesity is one of the most important health problems today due to its increased prevalence and chronic diseases it causes. It is known that meal pattern of individuals is important in body weight control. With this perspective, we aimed to determine the correlation between the number of meals and body mass index (BMI) of the patients evaluated before laparoscopic sleeve gastrectomy. Methods: Between 2018–2019, 22 patients who were admitted for laparoscopic sleeve gastrectomy were reviewed retrospectively. Twenty-four-hour food consumption of each patient was recorded. They were divided into 2 groups as those who had less than 3 meals and those who had 3 or more meals. Height measurements and detailed body analysis of both groups were performed. The height (cm) and weight (kg) data and the BMI were calculated. BMI = (Body weight (kg) / Height (m)) formula was used. Results: It was observed that of the 22 patients, 40.91% (n=9) had less than 3 meals, while 59.09% (n=13) had 3 or more meals. The average BMI of those having less than 3 meals was 39.97 kg/m (n=9, min =34.6 kg/m, max =47.2 kg/m). The average BMI of individuals who had 3 or more meals was 42.43 kg/m (n=13, min =35.3 kg/m, max =62.4 kg/m). BMI values being lower in individuals who had less than 3 meals is found to be statistically (P<0.001) significant. Conclusions: When the patients in our study group were evaluated, it was observed that individuals who had less than 3 meals had lower BMI values than those who had 3 or more meals. Further studies should be conducted to demonstrate this relationship by examining food patterns and calorie intake per meal in broader patient groups.
AB009。OP-9肥胖者腹腔镜袖胃切除术前进餐频率与体重指数的相关性
背景:肥胖是当今最重要的健康问题之一,因为它的患病率和慢性疾病的增加。众所周知,个体的饮食模式对控制体重很重要。从这个角度来看,我们旨在确定在腹腔镜袖胃切除术前评估的患者的进餐次数与体重指数(BMI)之间的相关性。方法:回顾性分析2018-2019年收治的22例腹腔镜袖胃切除术患者。记录每例患者24小时的摄食量。他们被分成两组,一组少于三顿饭,另一组超过三顿饭。两组均进行身高测量和详细的体格分析。计算身高(cm)、体重(kg)及BMI。BMI =(体重(kg) /身高(m))结果:22例患者中,40.91% (n=9)的用餐时间小于3次,59.09% (n=13)的用餐时间大于或等于3次。进餐少于3次的平均BMI为39.97 kg/m (n=9, min =34.6 kg/m, max =47.2 kg/m)。进食3顿及以上的个体的平均BMI为42.43 kg/m (n=13, min =35.3 kg/m, max =62.4 kg/m)。三餐少于3顿的人BMI值更低,这在统计学上是显著的(P<0.001)。结论:在对我们研究组的患者进行评估时,我们观察到,少于3餐的个体的BMI值低于3餐或更多餐的个体。应该进行进一步的研究,通过在更广泛的患者群体中检查食物模式和每餐卡路里摄入量来证明这种关系。
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
20
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