Structured dietary intervention to facilitate weight loss after bariatric surgery: A randomized, controlled pilot study

Abstract

Objective: To evaluate the potential utility of a structured dietary intervention to assist bariatric surgery patients with weight management. Methods: Participants who underwent Roux-en-Y gastric bypass surgery 1 year previously were randomly assigned to a structured dietary intervention incorporating portion-controlled foods (intervention, n = 20) or a comparison group (control, n = 20). Both groups received instruction in behavioral weight loss (one 60-min session) followed by four monthly coaching telephone calls. Assessments were conducted at baseline, 4 months (post-intervention), and 6 months. Results: Participants were 85% female and 80% White. Average age was 46.9 (11.1) years, and body mass index was 31.3 (5.4) kg/m2 at enrollment. Percent weight change from enrollment was significantly greater for intervention compared with control participants at 4 months [−4.56% vs. −0.13%, t(30) = −3.29, P = 0.003] and 6 months [−4.07% vs. −0.14%, t(31) = −2.03, P = 0.05]. Change in average daily calorie intake was greater among intervention compared with control [−108 vs. 116, t(30) = −2.01, P = 0.05] at 4 months only. Conclusions: A structured dietary intervention increased weight loss and reduced calorie intake when initiated 1 year following Roux-en-Y gastric bypass. This approach holds promise for optimizing postsurgery lifestyle change.