The bariatric surgery patient--nutrition considerations

Abstract

Background: Bariatric surgery is an effective method of weight loss for the treatment of morbid obesity. It is more effective when combined with nutritional care, which is sometimes complex, always ongoing and differs between surgical procedures. In Australia, the three most common bariatric surgical procedures are the adjustable gastric banding, sleeve gastrectomy and the Roux-en-Y gastric bypass.

Objective: This article introduces the nutritional and dietary considerations for each procedure, and provides practical advice to support the general practitioner's role in managing patients who are considering, or who have had, bariatric surgery.

Discussion: While bariatric procedures influence the volume of food consumed, none of the procedures necessarily improve the quality of food consumed or compliance with recommended supplement usage, leaving nutrition care and food choice important lifelong considerations. Ongoing coordinated care by the GP, that links with the bariatric dietitian and others in the health management team, maximises the benefits and health outcomes for the patient through ongoing monitoring of nutritional status, prevention of nutrient deficiencies and maximising long term weight loss.