Influence of Changes in Food Group Variety on Food Cravings, Energy Intake, and Weight Loss After Bariatric Surgery

NCT ID: NCT01399177

Last Updated: 2025-04-03

Basic Information

• Recruitment Status: ACTIVE_NOT_RECRUITING
• Total Enrollment: 90 participants
• Study Classification: OBSERVATIONAL
• Study Start Date: 2011-06-30
• Study Completion Date: 2025-12-31

Brief Summary

The purpose of this study is to find out if there is any change in diet on food cravings and weight loss in the 12 months following bariatric surgery.

Detailed Description

Research suggests that satiation processes in obese patients may be impaired, possibly resulting in excessive energy intake and poorer weight loss outcomes. One factor that may contribute to disruption of satiation processes and related overconsumption is dietary variety. Additionally, food cravings for restricted foods are believed to contribute to poor compliance to diets, and in controlled feeding studies, food cravings are the most frequently provided reason for poor dietary adherence. Interestingly, several investigations have found that cravings decrease when individuals follow a very-low-calorie or monotonous diet (9-11). Thus, reductions in the variety of the diet may also reduce food cravings, and assist in dietary adherence. It is also possible that the type of surgical procedure performed may influence changes in dietary variety, and consequently food cravings. To date, few studies have analyzed bariatric surgery patients' selection of foods within specific food groups and no study has examined the variety of foods consumed within food groups. Changes in food group variety which facilitate improvements in regulation of energy intake and body weight among obese individuals after behavioral weight loss may have a similar impact in patients who undergo bariatric surgery. Additionally, no studies have examined the relationship between changes in dietary variety and food cravings, and how these factors may be related to weight loss outcomes in any population.

Primary Objectives:

To examine by surgery type(Roux-En-Y gastric bypass [RYGB], laparoscopic adjustable gastric banding [LAGB], vertical sleeve gastrectomy [VSG])

1. changes in dietary variety from pre- to post-bariatric surgery at 3, 6, and 12-months

2. changes in variety of high-energy-dense foods and changes in cravings of high-energy-dense foods at 3, 6, and 12 months and

3. changes in variety of high-energy-dense and low-energy-dense foods and changes in energy intake and weight loss at 3, 6, and 12 months.

Conditions

Obese

Study Design

• Observational Model Type: COHORT
• Study Time Perspective: PROSPECTIVE

Eligibility Criteria

Inclusion Criteria

• Age between 18 and 65 years
• Bariatric surgery occurring within 3-6 months

Exclusion Criteria

• Intend to move outside of the metropolitan area within the time frame of the investigation.
• Are pregnant, lactating, less than 6 months post-partum, or plan to become pregnant during the time frame of the investigation.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 65 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

The University of Tennessee, Knoxville

OTHER

Sponsor Role: lead

Responsible Party

Hollie Raynor

Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Hollie A Raynor, PhD, RD, PDN

Role: PRINCIPAL_INVESTIGATOR

University of Tennessee

Locations

Healthy Eating and Activity Laboratory

Knoxville, Tennessee, United States

Countries

United States

Related Links

http://heal.utk.edu/

This is the website for the Healthy Eating and Activity Laboratory (HEAL), where this program is being conducted.)

Other Identifiers

3177

Identifier Type: -

Identifier Source: org_study_id