Dietary Patterns and Nutritional Status in Bariatric Surgery Candidates-A Cross-Sectional Study

Observing a patient's dietary behaviour before bariatric surgery may help to predict their diet (and indirectly, the rate of weight loss) after the procedure. Consequently, the aim of this study was to identify dietary patterns (DPs) in bariatric surgery candidates, as well as to assess the relationship between DPs, degree of obesity, and body composition.

The participants were comprised of 117 bariatric surgery candidates. Data concerning their diet, lifestyle, and socioeconomic status was collected using the KomPAN^® questionnaire. The following three DPs were identified using a principal component analysis: 'Sandwiches & Sweets', 'Fast Food, Convenience Food & Alcohol' and 'Prudent'. Baseline nutritional status and body composition using electric bioimpedance were assessed.

Differences were found between the DPs, degree of obesity, and body composition. The Prudent DP primarily involved a high consumption of healthy products. Following the Prudent DP, differentiated the degree of obesity and the patient's body composition the most. In turn, the Fast Food, Convenience Food & Alcohol DP was associated with a higher likelihood of Degree III obesity and a very high visceral fat level (VFL). The Sandwiches & Sweets DP included the most participants with a very high VFL.

The bariatric surgery candidates were shown to follow different diets, and different DPs could be identified. Patients with a higher degree of obesity followed a more beneficial DP, which was likely due to their higher awareness of the risks of morbidity in obesity and of post-surgical complications. Socioeconomic factors may attenuate the association between diet and the degree of obesity and body composition in bariatric surgery candidates.