Bariatrik Cerrahi Hastalarının Sağlıklı Yeme İndeksi ile Diyet Kalitelerinin Değerlendirilmesi

Year 2023, , 481 - 490, 21.09.2023

Yasin Işık , Nihal Zekiye Erdem , Hande Seven Avuk , Birsen Demirel

https://doi.org/10.33631/sabd.1244605

Abstract

Amaç: Bu çalışmada, Sağlıklı Yeme İndeksi (SYİ) ile bariatrik cerrahi hastalarında diyet kalitelerinin değerlendirilmesi amaçlanmıştır.
Gereç ve Yöntemler: Araştırma Kasım 2018 – Mart 2019 tarihlerinde Sleeve Gastrektomili (SG), en az 3 ayını doldurmuş, toplam 44 (%75’i kadın, %25’i erkek) gönüllü birey üzerinde 40 sorudan oluşan anket formu ile yüz yüze görüşme yöntemiyle yapılmıştır. Bireylerin diyet kaliteleri Sağlıklı Yeme İndeksi-2010 ile değerlendirilmiştir.
Bulgular: SYİ toplam puan ortalaması 62,15±6,13’tür ve cinsiyetler arasında farklılık görülmemiştir (p=0,586). SYİ alt gruplarına göre süt, protein ve sebze, meyve grubu yiyecekleri yüksek diyet kalitesinde ve tam tahıllı yiyecekleri ise düşük diyet kalitesinde tükettikleri saptanmıştır. Cerrahi sonrasında beslenme desteği alanların diyet kalitesinde toplam sebze puan ortancası, beslenme desteği almayanlardan daha yüksek; yağ asitleri puanı ise daha düşük bulunmuştur (p=0,038, p=0,019). Kadınların günlük enerji alım ortalaması 963,2±134 kkal, protein alımı 45,2±9,1 g iken erkeklerin sırasıyla 1049,8±121,5 kkal ve 53,5±5,3 g olarak bulunmuştur. Erkek bireylerin günlük protein alım miktarı kadınlardan istatistiksel olarak önemli fazla saptanmıştır (p=0,007). Her iki cinsiyette folat, D vitamini ve tiamin günlük alımının yetersiz olduğu saptanmıştır. Günlük kalsiyum, folat, sodyum alım düzeyinin erkeklerde; çinko alım düzeyinin ise kadınlarda daha fazla olduğu belirlenmiştir (p<0,05). SYİ’ye göre 1 hastanın da iyi diyet kalitesine ve 43 hastanın geliştirilmesi gereken diyet kalitesine sahip olduğu belirlenmiştir.
Sonuç: Bariatrik cerrahi sonrası iyi diyet kalitesi besin öğesi yetersizliklerinin öngörülmesinde önemlidir. Bu araştırmada, sleeve gastrektomili hastaların diyet kalitelerinin kötü olmadığı ancak geliştirilmesi gerektiği saptanmıştır. Daha geniş popülasyonda sağlıklı yeme indeksiyle yürütülecek çalışmalar, bariatrik cerrahi hastalarında sağlıklı vücut ağırlığı kontrolü ve diyet kalitesinin iyileştirilmesinde fayda sağlayacaktır.

Keywords

bariatrik cerrahi, diyet kalitesi, sleeve gastrektomi, sağlıklı yeme indeksi, obezite

Evaluation of the Nutritional Quality with Healthy Eating Index in Patients of Bariatric Surgery

Abstract

Aim: The objective of this study is to evaluate the diet quality of bariatric surgery patients using the Healthy Eating Index (HEI).
Material and Methods: The research was conducted between November 2018 and March 2019, involving a total of 44 voluntary individuals who had undergone Sleeve Gastrectomy (SG) for a minimum of 3 months, with 75% being female and 25% male. A face-to-face interview method with a survey form consisting of 40 questions was utilized to collect data. The individuals' diet quality was assessed using the Healthy Eating Index-2010 (HEI-2010).
Results: The mean total HEI score was 62.15±6.13, with no gender-based differences observed (p=0.586). According to HEI subgroups, individuals consumed dairy, protein, vegetables, and fruits with high diet quality, whereas whole grain consumption reflected lower diet quality. Post-surgery, those receiving nutritional support had a higher median score for total vegetable consumption and a lower score for fatty acid intake (p=0.038, p=0.019). The average daily energy intake for females was 963.2±134 kcal, with a protein intake of 45.2±9.1 g, while for males, these figures were 1049.8±121.5 kcal and 53.5±5.3 g, respectively. Daily protein intake was found to be significantly higher in males (p=0.007). Both genders exhibited insufficient daily intake of folate, vitamin D, and thiamine. Daily intake levels of calcium, folate, and sodium were observed to be higher in males, while zinc intake was higher in females (p<0.05). According to the HEI, one patient demonstrated good diet quality, while 43 patients were found to need improvements.
Conclusion: Post-bariatric surgery, maintaining good diet quality is important for predicting nutrient deficiencies. This study revealed that the diet quality of sleeve gastrectomy patients is not poor but could benefit from improvement. Conducting larger-scale studies involving the Healthy Eating Index within a broader population can contribute to healthier weight management and improved diet quality for bariatric surgery patients.

Keywords

bariatric surgery, diet quality, sleeve gastrectomy, Healthy Eating Index, Obesity

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