Chou J.-JLee W.-JAlmalki OJEN-CHIH CHENTsai P.-LYang S.-H.2021-07-262021-07-2620179608923https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020248170&doi=10.1007%2fs11695-017-2765-8&partnerID=40&md5=f92c83f8107a6b2ce9881965aef91d2dhttps://scholars.lib.ntu.edu.tw/handle/123456789/572930Background: Laparoscopic sleeve gastrectomy (LSG) is becoming a leading primary bariatric surgery but long-term outcome remains unclear. The amount of food eaten is drastically reduced after LSG and may lead to nutritional deficiencies potentially. The aim of this study is to investigate long-term dietary intake and weight status after LSG. Methods: Forty patients underwent LSG had more than 5-year follow-up with complete clinical data and food frequency questionnaires were analyzed. Results: The mean age of subjects is 33.5?years old with mean body mass index (BMI) 37.9?kg/m2. Mean BMI loss at 5?years after LSG is 10.6?kg/m2. Weight regain appeared in 20% of patients. Dietary composition analysis at 5?years showed mean calorie intake of 1230?kcal/day, protein 70?g/day (22.5% of calorie), fat 50?g/day (36.1%), carbohydrate 126?g (41.4%), iron 7.5?mg/day, calcium 536.2?mg/day, and fiber 11.7?g/day. Calorie intake at 5?years after LSG is correlated with weight loss but weight regain is not related to a higher calorie intake. All comorbidities were significantly improved after LSG but hemoglobin and parathyroid hormone significantly changed. Incidence of iron deficiency anemia increased from 7.5% at pre-operation to 41.2% after LSG. Incidence of secondary hyperparathyroidism increased from 17.5 to 60.7%. Conclusion: LSG is an effective and durable bariatric procedure but with significant changes in nutritional status. Dietary instruction for LSG should include foods rich in protein, iron, calcium, and fiber. ? 2017, Springer Science+Business Media New York.albumin; calcium; glucose; hemoglobin; hemoglobin A1c; parathyroid hormone; triacylglycerol; uric acid; adult; Article; blood pressure; body mass; calcium intake; caloric intake; carbohydrate intake; cholesterol intake; cholesterol level; clinical article; clinical trial; comorbidity; dietary intake; dietary reference intake; fat intake; female; follow up; food composition; food frequency questionnaire; human; hyperparathyroidism; iron deficiency anemia; iron intake; laparoscopic sleeve gastrectomy; macronutrient; male; morbid obesity; priority journal; protein intake; secondary hyperparathyroidism; weight change; weight gain; weight reduction; body weight loss; diet; eating; feeding behavior; gastrectomy; laparoscopy; metabolism; middle aged; morbid obesity; nutrition; nutritional status; physiology; procedures; Adult; Body Mass Index; Diet; Eating; Feeding Behavior; Female; Follow-Up Studies; Gastrectomy; Humans; Laparoscopy; Male; Middle Aged; Nutrition Surveys; Nutritional Status; Obesity, Morbid; Weight Loss[SDGs]SDG3journal article10.1007/s11695-017-2765-8285895292-s2.0-85020248170