Nutritional Profile and Weight Loss of Patients Undergoing Roux-en-Y Gastric Bypass Surgery at a Private Clinic in Salvador, BA

This study evaluated the nutritional and dietary changes in 83 patients (52 women and 31 men) who underwent Roux-en-Y gastric bypass surgery at a clinic in Salvador, Brazil, from October 2019 to July 2020. Pre-operative assessments showed low nutrient and calorie intake, with a high prevalence of hypertension and dyslipidemia. Six months post-surgery, patients lost an average of 41.4 kg (51.4% of excess weight), including 27.8 kg of fat mass and 13.7 kg of lean mass, despite low protein intake. There was no correlation between lean mass loss and protein consumption. Weight loss improved obesity-related complications, such as blood pressure and cholesterol levels, but increased the incidence of alopecia. Vitamin and mineral supplementation effectively maintained adequate serum levels of iron, vitamin B12, and folate. The study concluded that while weight loss improved most obesity-related complications, attention should be given to calcium and protein intake and supplementation.